Flourless Dark Cocoa Torte
A quick and easy cake recipe here. It will also work best if you rest it for a full hour after it has baked. It’s a gooey, rich, chocolate torte that actually doesn’t have any chocolate and utilizes that dark, bitter cocoa that mellows out so well with the other ingredients. I served this without any cream or accompaniments but it’s entirely up to you, for the summer wayfarers out there, I might add that ice-cream would be suitably lovely too.
Time: 1 hr + resting time
100g almond meal,
3/4 cup cocoa powder,
1 cup sugar,
A generous splash of milk,
A pinch of sea salt,
Icing sugar to decorate or (even more cocoa powder if you prefer)
You’ll also need a baking tin, baking paper, sieve, mixing bowl, wooden spoon & measuring cups and a wire rack to rest the cake.
Preheat the oven to 165C or (329F,) grease the baking tin and line with the baking paper.
Add a generous splash of milk and mix until you have a (relatively) smooth batter. Pour into the prepared cake tin and bake for 35-45 mins. Check at intervals and turn the cake pan if it colours too much on one side. I like a moist (almost mud cake texture) so I tend to underbake and rest the cake for a longer time to allow it to firm up for slicing.