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Chocolate Blueberry Torte Recipe

Chocolate Blueberry Torte
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
  • Medium

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 Torte

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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.
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