Until 2 days ago I thought I knew what a torte was. I didn’t. I thought it was a dense mousse-like tart, but in fact it’s just a type of cake that is denser than a standard cake. That’s based on wikipedia’s entry for torte and the fact it loosely describes the recipe I used here – using ground almonds and little flour. Brownies are, basically, a good example of a torte.

Second to that, it also seems to mean layered (I guess this is pretty much a perfect example, and is indeed impressive looking!)

I actually meant to cook something that seems to be called ‘truffle torte‘. Dense and mousse-like, set on a biscuit base or atop a thin cake layer. There are also ‘standard’ cakes, albeit layered and fancy, called truffle tortes. I wonder if it has a diverse meaning as it (presumably) exists in a few different languages?

Anyway, I cooked this: a chocolate torte. Not moussey, baked, dense and not unlike a brownie. The original recipe called for it to be ‘as is’ with no other layers. I added a biscuit/nut base. The result is something with a satisfyingly crunchy base, fudgey middle and crisp top. It is rich, which warrants small slices and a dollop of cream or ice cream when serving.



  • 120 g butter
  • 200 g biscuits (I used 140 g Oreos, 60 g digestives)
  • 50 g peanuts
  • 2 tsp sugar
  • 50 g flour


  • 200 g  butter
  • 200 g  dark chocolate
  • 4 eggs
  • 200 g sugar
  • 50 g flour
  • 50 g ground almonds
  • cocoa powder, for dusting


  1. Set the oven to 180C/160C fan/gas 4.
  2. Melt the butter and blitz the biscuits and the nuts. Combine all the ingredients and use to line the bottom of a 23 cm (9″) springform cake tin.
  3. Bake for 10 minutes, and set aside to cool while you make the filling. (The butter will drip through a springform tin, so place a tray on the oven floor to catch them.)
  4. In a bowl over gently simmering water, melt the butter and chocolate until smooth.
  5. Using an electric whisk, beat the eggs and sugar together for 5 mins until well combined.
  6. Pour the chocolate and butter mix into the eggs and sugar, then fold in carefully.
  7. Mix the flour, almonds anda pinch of salt together, then fold into the mix until even.
  8. Pour into the tin and bake for 45-50 mins until evenly set with a slight crust all over the top.
  9. Leave to cool in the tin, then release. Dust with cocoa and add a splodge of whipped cream or similar to serve.