Advertisement
Story ProgressBack to home

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

HideShow Media
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.

Key Ingredients: bittersweet or semisweet chocolate, unsalted butter, Eggs (separated), brandy (optional), granulated sugar, almond flour/ground almonds, salt, blueberry jam, Cocoa powder (for dusting)

5
Advertisement
Language
Dark / Light mode