It’s 8am and my house is filled with the smell of delicious melted dark chocolate. Finishing off a cake that was requested by Catherine yesterday for today. She didn’t ask for anything specific, and I didn’t have anything in mind either. That was when I remembered that a couple of weeks ago I made a flourless chocolate torte for my friend and now former colleague, Ryan, as a goodbye cake. It was the fastest cake I have ever made (apart from cooking time, which is an hour or so), and all it contained was chocolate, sugar, butter and eggs. So, I thought, why not make another one?
This time it was a little different – the one I’d made for Ryan was in loaf form, but I wanted to make a proper round cake with icing etc – I found another recipe, this time using ground almonds. It was so quick to make, and this one only took 40 mins in the oven, which was even better. I had meant to do the glaze for it last night, but whilst waiting for it to cool decided it would be a good idea to watch the West Wing in bed, after about 20 minutes of which I fell asleep, only to wake up three hours later and find it was 1am. Not really icing making time for me…
Luckily the glaze is as fast to make as the cake, so this morning I got up, heated some cream and melted the chocolate in it, and bam, done. I think chocolate torte will now be my go-to emergency cake, because not only is it quick and easy, but it tastes really good too.
Sweden was incredibly beautiful. It was good to spend some time away, and now I’m back and ready to bake more. I love autumn, and I’m really looking forward to being able to make lots of apple, pear and blackberry based things soon.
Recipe for Glazed Chocolate Almond Torte
300g dark chocolate
4 tbsp sugar
100g ground almonds
150g self-raising flour
1 tsp baking powder
100ml whipping cream
125g dark chocolate
1. Preheat the oven to 160C or Gas Mark 3. Melt the chocolate and the butter in a saucepan until smooth. Let it cool.
2. Beat the eggs with the sugar until foamy. Add the ground almonds, flour, baking powder and melted chocolate and mix. Grease a 23cm cake tin and pour in the batter. Bake for 40-45 mins. Let the cake cool in the tin and then remove.
3. Heat the cream in a saucepan over low heat and add the chocolate. Stir until melted and smooth. Pour the glaze over the cake and serve.