Recipes, re-invented from cooking shows
Easy Almond, Chocolate and Cherry Torte
Prep. Time:
Baking Time:
Total Time:
25 minutes
30–35 minutes
1 hour 30 minutes
Serves:
10–12 slices (9-inch / 23 cm torte)
An easier take on Manisha's Almond, Chocolate and Cherry Torte from Great British Bake Off ™ Series 3. Good shop-bought morello cherry jam stands in for the homemade kirsch jam, ground almonds replace the mixed toasted nuts, and a simple cocoa dusting takes the place of the poured chocolate glaze —...
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Ingredients
FOR THE TORTE: Dark chocolate, 70% cocoa — 200 g (7 oz), chopped Unsalted butter — 175 g (3/4 cup), cubed Large eggs — 5, separated, at room temperature Caster sugar — 150 g (3/4 cup), split: 100 g with the yolks, 50 g with the whites Kirsch — 45 ml (3 tbsp), divided; optional, substitute cherry juice Ground almonds — 180 g (1 3/4 cups) Fine salt — 1 g (1/4 tsp) Morello or black cherry jam — 250 g (3/4 cup), good quality, divided
FOR THE MASCARPONE-KIRSCH CREAM: Mascarpone — 250 g (1 cup), cold Double (heavy) cream — 120 ml (1/2 cup), cold Icing (powdered) sugar — 25 g (3 tbsp), to taste Kirsch — 15 ml (1 tbsp), optional Vanilla extract — 2 ml (1/2 tsp)
TO FINISH: Cocoa powder — for dusting
EQUIPMENT: 9-inch (23 cm) springform tin, base lined with parchment Electric hand whisk Large microwave-safe bowl Two mixing bowls Large metal spoon or rubber spatula, for folding Skewer Fine sieve, for dusting Wire cooling rack
Method
STEP 1: PREPARE THE TIN AND MELT THE CHOCOLATE
Preheat the oven to 325°F (160°C). Line the base of a 9-inch (23 cm) springform tin with parchment and butter the sides. Melt the dark chocolate and butter together in a large microwave-safe bowl in 30-second bursts, stirring between each, until smooth. Let it cool to just warm.
STEP 2: MAKE THE BATTER
Whisk the egg yolks with 100 g of the caster sugar using an electric hand whisk until pale and thick. Stir in the warm chocolate mixture, then 30 ml (2 tbsp) of the kirsch. Fold in the ground almonds and salt — the mixture will be heavy. In a clean bowl with clean beaters, whisk the egg whites to soft peaks, add the remaining 50 g caster sugar and whisk to firm, glossy peaks. Fold a third of the whites into the chocolate mixture to loosen it, then gently fold in the rest, keeping in as much air as possible.
STEP 3: SWIRL AND BAKE
Scrape half the batter into the tin. Dot over 2 tablespoons of the cherry jam and swirl once with a skewer, then top with the remaining batter. Bake for 30–35 minutes, until risen and set at the edges with a faint wobble at the very centre. Do not wait for it to firm up completely — it settles as it cools.
STEP 4: SOAK AND COOL
Stir 1 tablespoon of the cherry jam with the remaining 15 ml (1 tbsp) kirsch, or a splash of hot water, to make a loose syrup. Spoon it over the hot torte and let it soak in. Cool in the tin for 15 minutes, then release and cool completely on a wire cooling rack.
STEP 5: WHIP THE MASCARPONE-KIRSCH CREAM
Whisk the mascarpone, double cream, icing sugar, kirsch and vanilla extract together until the mixture just holds soft, spoonable peaks — stop before it stiffens. Chill until serving.
STEP 6: FINISH AND SERVE
Dust the cooled torte with cocoa powder through a fine sieve. Serve slices with a generous spoonful of the mascarpone-kirsch cream and a little of the remaining cherry jam.
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Instructions
FOR THE TORTE:
Dark chocolate, 70% cocoa — 200 g (7 oz), chopped
Unsalted butter — 175 g (3/4 cup), cubed
Large eggs — 5, separated, at room temperature
Caster sugar — 150 g (3/4 cup), split: 100 g with the yolks, 50 g with the whites
Kirsch — 45 ml (3 tbsp), divided; optional, substitute cherry juice
Ground almonds — 180 g (1 3/4 cups)
Fine salt — 1 g (1/4 tsp)
Morello or black cherry jam — 250 g (3/4 cup), good quality, divided
FOR THE MASCARPONE-KIRSCH CREAM:
Mascarpone — 250 g (1 cup), cold
Double (heavy) cream — 120 ml (1/2 cup), cold
Icing (powdered) sugar — 25 g (3 tbsp), to taste
Kirsch — 15 ml (1 tbsp), optional
Vanilla extract — 2 ml (1/2 tsp)
TO FINISH:
Cocoa powder — for dusting
EQUIPMENT:
9-inch (23 cm) springform tin, base lined with parchment
Electric hand whisk
Large microwave-safe bowl
Two mixing bowls
Large metal spoon or rubber spatula, for folding
Skewer
Fine sieve, for dusting
Wire cooling rack
Heading 5
Ingredients
STEP 1: PREPARE THE TIN AND MELT THE CHOCOLATE
Preheat the oven to 325°F (160°C). Line the base of a 9-inch (23 cm) springform tin with parchment and butter the sides. Melt the dark chocolate and butter together in a large microwave-safe bowl in 30-second bursts, stirring between each, until smooth. Let it cool to just warm.
STEP 2: MAKE THE BATTER
Whisk the egg yolks with 100 g of the caster sugar using an electric hand whisk until pale and thick. Stir in the warm chocolate mixture, then 30 ml (2 tbsp) of the kirsch. Fold in the ground almonds and salt — the mixture will be heavy. In a clean bowl with clean beaters, whisk the egg whites to soft peaks, add the remaining 50 g caster sugar and whisk to firm, glossy peaks. Fold a third of the whites into the chocolate mixture to loosen it, then gently fold in the rest, keeping in as much air as possible.
STEP 3: SWIRL AND BAKE
Scrape half the batter into the tin. Dot over 2 tablespoons of the cherry jam and swirl once with a skewer, then top with the remaining batter. Bake for 30–35 minutes, until risen and set at the edges with a faint wobble at the very centre. Do not wait for it to firm up completely — it settles as it cools.
STEP 4: SOAK AND COOL
Stir 1 tablespoon of the cherry jam with the remaining 15 ml (1 tbsp) kirsch, or a splash of hot water, to make a loose syrup. Spoon it over the hot torte and let it soak in. Cool in the tin for 15 minutes, then release and cool completely on a wire cooling rack.
STEP 5: WHIP THE MASCARPONE-KIRSCH CREAM
Whisk the mascarpone, double cream, icing sugar, kirsch and vanilla extract together until the mixture just holds soft, spoonable peaks — stop before it stiffens. Chill until serving.
STEP 6: FINISH AND SERVE
Dust the cooled torte with cocoa powder through a fine sieve. Serve slices with a generous spoonful of the mascarpone-kirsch cream and a little of the remaining cherry jam.
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