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.
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
1.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.
2.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.
3.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.
4.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.
5.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.
6.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.
7.Allow to cool on a wire rack, then refrigerate for at least 4 hours until completely set.
8.Sift cocoa powder over the cake before serving. Serve chilled or at room temperature.
9.Keep the cake well wrapped in the refrigerator for up to 4 days. It also freezes well.