Mary Berry​ Chocolate Torte Cake Recipe

This decadent Mary Berry Chocolate Torte Cake is a naturally gluten-free treat made with rich dark chocolate, ground almonds, butter, sugar, and eggs. The result is an intensely rich and fudgy cake with a velvety, melt-in-your-mouth texture that’s similar to a brownie. It’s the ultimate elegant dessert for a dinner party or celebration and this stunning single-layer torte serves 8-10 people.

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Mary Berry Chocolate Torte Cake Ingredients

• 7 oz good-quality dark chocolate (at least 70% cocoa solids), broken into pieces
• ¾ cup unsalted butter, cubed
• 1 cup caster (superfine) sugar
• 5 large eggs, separated
• 1 ¼ cups ground almonds
• A pinch of salt
• Unsweetened cocoa powder, for dusting

How To Make Mary Berry Chocolate Torte Cake

1. Prepare the tin: Preheat your oven to 350°F (180°C / 160°C Fan). Grease a 9-inch (23cm) round springform tin and line the base with parchment paper.
2. Melt the chocolate and butter: Place the dark chocolate and butter in a large heatproof bowl. Set the bowl over a pan of barely simmering water (this technique is a bain-marie) and allow the ingredients to melt gently, stirring until smooth. Remove from the heat and let it cool for 10-15 minutes.
3. Mix the base: In a separate large bowl, beat the egg yolks with ¾ cup of the caster sugar until the mixture is pale, thick, and creamy. Stir in the cooled chocolate mixture, followed by the ground almonds, until everything is well combined.
4. Whisk the egg whites: In a spotlessly clean, grease-free bowl, add the egg whites and a pinch of salt. Using an electric mixer, whisk until they form soft peaks. Gradually add the remaining ¼ cup of sugar and continue to whisk until the egg whites are stiff and glossy.
5. Fold the mixtures together: Gently fold about a third of the whisked egg whites into the chocolate mixture using a large metal spoon. This will loosen the base. Carefully fold in the remaining egg whites in two stages, being careful not to knock out the air. Stop folding as soon as no large streaks of white remain.
6. Bake the torte: Pour the batter into the prepared springform tin and smooth the top. Bake for 35-40 minutes. The torte will rise and the top will form a crust that will crack. This is normal.
7. Cool the torte: Turn off the oven and leave the torte inside with the door slightly ajar to cool down slowly for about an hour. It will sink and become dense as it cools. Remove from the oven and let it cool completely in the tin before releasing it. Dust generously with cocoa powder before serving.

Recipe Tips

• Use High-Quality Chocolate: As chocolate is the main flavor, its quality will determine the torte’s taste. Using a good dark chocolate with at least 70% cocoa solids will provide the best, most intense, and least overly sweet result.
• Don’t Overmix When Folding: The light, airy lift in the torte comes from the air you whisk into the egg whites. To preserve this, use a large metal spoon and a gentle figure-eight folding motion. Stop mixing as soon as everything is combined to avoid deflating the batter.
• Expect it to Crack and Sink: A true chocolate torte is supposed to rise like a soufflé in the oven and then fall as it cools. The cracked, sunken top is a sign of a perfect, fudgy, and dense torte—it is not a mistake!
• Cool Down Slowly: Letting the torte cool down gradually in the switched-off oven helps prevent it from sinking too dramatically or cracking too much. It needs to cool completely in the tin to allow it to set into its final fudgy state.

What To Serve Chocolate Torte Cake

This chocolate torte is exceptionally rich, so a very thin slice is all you need. It pairs perfectly with something that can cut through the intensity. The best accompaniments are a generous dollop of sharp crème fraîche or a spoonful of lightly whipped, unsweetened heavy cream. A handful of fresh raspberries also provides a wonderful, tart contrast.

How To Store Chocolate Torte Cake Leftovers

• Refrigerate: Cover the torte and store it in the refrigerator. It will keep well for up to 5 days. The texture becomes even more dense and fudgy when chilled, which many people prefer.
• Freeze: This torte freezes exceptionally well. You can freeze the whole torte or individual slices. Wrap tightly in a double layer of plastic wrap, followed by a layer of foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Mary Berry Chocolate Torte Cake Nutrition Facts

• Serving size: 1 slice (1/12th of cake)
• Calories: 410 kcal
• Total Fat: 32g
• Saturated Fat: 15g
• Sugars: 22g
• Sodium: 110mg
• Total Carbohydrate: 24g Protein: 9g

Frequently Asked Questions

• Is this torte supposed to be gluten-free? Yes, this recipe is naturally gluten-free because it uses ground almonds instead of any wheat flour. This makes it an ideal dessert for serving to guests with celiac disease or gluten intolerance.
• Why did my torte crack so much on top? Did I do something wrong? Not at all! A cracked top that settles and sinks as the torte cools is the trademark of a perfectly baked chocolate torte. It’s a sign that the batter was light enough to rise beautifully but rich enough to collapse into that desirable dense, fudgy texture.
• My chocolate mixture seized up after I melted it. What happened? Chocolate seizes and becomes grainy if it comes into contact with even a tiny drop of water. When using a bain-marie (a bowl over simmering water), make sure no water or steam gets into the bowl of chocolate.

Try More Recipes:

• Mary Berry Dairy Free Chocolate Cake​ Recipe
• Mary Berry Chocolate Orange Cake​ Recipe
• Mary Berry Chocolate Sponge Cake Recipe