Chocolate Blueberry Torte Recipe
How to make Chocolate Blueberry Torte
About Chocolate Blueberry Torte Recipe: A decadent chocolate cake with blueberry and cocoa that can be a perfect sweet treat to prepare for your next dinner party at home.
- Total Cook Time2 hrs 05 mins
- Prep Time 15 mins
- Cook Time1 hr 50 mins
- Recipe Servings2
Ingredients of Chocolate Blueberry Torte
- 200 gms bittersweet or semisweet chocolate, chopped
- 200 gms unsalted butter, chopped
- 4 Eggs (separated)
- 1 1/2 tbsp brandy (optional)
- 200 gms granulated sugar
- 100 gms almond flour/ground almonds
- 1/4 tbsp salt
- 200 gms blueberry jam
- Cocoa powder (for dusting)
How to Make Chocolate Blueberry TorteHideShow Media
Preheat oven to 350F/180C. Grease the bottom and sides of an 8-inch/20cm (or a 9-inch/23 cm) springform pan. Wrap the outside bottom and sides of the pan with aluminium foil to prevent leaking.
Place chocolate and butter in a medium heat-proof bowl and microwave in 20 to 30-second increments, stirring between each, until melted. Alternatively, you can set the bowl over a saucepan of simmering water, making sure the water doesn’t touch the bowl and stir occasionally until melted. Set aside.
In a large bowl, place egg yolks and ½ cup (100g) sugar, and whisk by hand for a minute until pale and thick. Stir in chocolate mixture, brandy, almonds, blueberry jam and salt.
In a mixer bowl fitted with a whisk attachment, whisk eggs and the remaining ½ cup of sugar on high speed until thick, shiny, soft peaks form.
Using a spatula, fold one-third of egg white mixture into chocolate mixture until mixed. Fold in the remaining mixture in 2 additions until combined.
Pour batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, until a toothpick inserted into the centre, comes out with moist crumbs. The cake should be set on the sides but still wobbly in the centre.
Allow to cool on a wire rack, then refrigerate for at least 4 hours until completely set.
Sift cocoa powder over the cake before serving. Serve chilled or at room temperature.
Keep the cake well wrapped in the refrigerator for up to 4 days. It also freezes well.