Mary Berry​ Chocolate Torte Cake Recipe

Mary Berry Chocolate Torte Cake is a rich French-style dessert made with dark chocolate, ground almonds, and whisked egg whites. This flourless bake uses butter and eggs to create a dense, fudge-like centre and a signature crackled top.

The first time I made this, I rushed the egg whites and ended up with a heavy, flat disc. Now I always whisk them until they hold stiff peaks and the bowl can be turned upside down without anything moving. That air is the only thing providing lift, so treat those bubbles like gold.

Ground almonds give the torte a moist texture that stays fresh much longer than a standard sponge. Without the almonds, the cake loses its structural integrity and becomes a puddle of melted chocolate. I love serving this at dinner parties because it feels fancy but the oven does most of the heavy lifting.

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Mary Berry Chocolate Torte Cake Ingredients

• 200g (7oz) dark chocolate (70% cocoa solids), broken into pieces
• 175g (6oz) unsalted butter, cubed
• 200g (7oz) caster sugar
• 5 large eggs, separated
• 125g (4oz) ground almonds
• A pinch of salt
• 10g (2 tsp) cocoa powder, for dusting

How To Make Mary Berry Chocolate Torte Cake

1. Prepare the tin: Set the oven to 180°C (350°F/Gas Mark 4) and line a 23cm (9in) springform tin with greaseproof paper. Rub a little extra butter on the sides to make sure the cake doesn’t stick as it rises.
2. Melt the chocolate and butter: Put the chocolate pieces and butter cubes into a heatproof bowl over a pan of barely simmering water. Stir the mixture occasionally until it’s completely smooth and glossy, then lift the bowl off the heat to cool for 10 minutes.
3. Mix the base: Beat the egg yolks and 150g (5oz) of the caster sugar in a large bowl until the mixture turns pale and leaves a trail when you lift the beaters. Stir in the cooled chocolate mixture and the ground almonds until the batter is a uniform dark brown colour.
4. Whisk the egg whites: Put the egg whites and a pinch of salt into a clean bowl and whisk until they form soft peaks. Add the remaining 50g (2oz) of sugar a spoonful at a time and keep whisking until the whites look shiny and stand straight up on the whisk.
5. Fold the mixtures together: Use a metal spoon to stir one large dollop of egg whites into the chocolate batter to loosen it up. Gently fold in the rest of the whites in two batches using a figure-of-eight motion until you see no more white streaks.
6. Bake the torte: Pour the mixture into the tin and bake for 35-40 minutes until the edges are firm and the top has a thin crust. If the middle still wobbles like jelly when you gently shake the tin, give it another 5 minutes.
7. Cool the torte: Leave the cake in the tin to cool completely on a wire rack before you try to open the springform clip. Dust the top with a thick layer of cocoa powder once it’s cold to cover the natural cracks.

Recipe Tips

• Use room temperature eggs. Cold egg whites won’t trap as much air when you whisk them, which results in a shorter, denser cake. Take them out of the fridge an hour before you start baking.
• Keep the bowl grease-free. Even a tiny drop of fat or egg yolk in your whites will stop them from reaching stiff peaks. Wipe your whisk and bowl with a slice of lemon before starting to remove any leftover oil.
• Watch the chocolate temperature. If you add the chocolate to the yolks while it’s still hot, it will scramble the eggs and ruin the texture. It should feel warm to the touch but not steaming.
• Do not overbake the centre. This torte is meant to be slightly damp and fudge-like in the middle. If you wait until a skewer comes out completely clean, the cake will be dry and crumbly once it cools.
• Store in an airtight container. This cake stays moist for up to four days if kept in a cool place. You can actually make it 24 hours in advance as the flavour deepens the next day.
• Choose high-quality dark chocolate. Since there’s no flour, the flavour of the chocolate is everything. Stick to something with at least 70% cocoa solids for that authentic bitter-sweet balance.

What To Serve With Mary Berry Chocolate Torte Cake

This torte is incredibly rich so it needs something sharp or creamy to cut through the density. A dollop of double cream or a scoop of vanilla bean ice cream works well.

Fresh raspberries or a tart raspberry coulis provide a bright contrast to the dark chocolate. You could also serve it with a few segments of orange or a spoonful of Greek yoghurt for a lighter finish.

How To Store Mary Berry Chocolate Torte Cake

• Fridge: Wrap the cake tightly in clingfilm or place it in a sealed container to prevent it from picking up fridge smells. It will keep well for up to 5 days. Take it out 30 minutes before serving so the butter softens and the texture becomes fudgy again.
• Reheat: Warm individual slices in the microwave for 10-15 seconds if you want a molten, pudding-like consistency. Be careful not to go longer or the edges will become tough and rubbery. You can also warm it in a low oven at 150°C (300°F/Gas Mark 2) for 5 minutes.
• Freeze: Wrap the whole cake or individual slices in a double layer of greaseproof paper followed by foil. It freezes perfectly for up to 3 months. Thaw it overnight in the fridge before dusting with fresh cocoa powder.

Mary Berry Chocolate Torte Cake Nutrition Facts

Per serving (1 of 12):

• Calories 310
• Protein 6g
• Fat 22g
• Carbohydrates 23g
• Sugar 20g
• Sodium 45mg

FAQs

Why did my Mary Berry Chocolate Torte Cake sink in the middle?

It is completely normal for this flourless torte to sink and crack as it cools. The whisked egg whites expand in the oven and then settle into a dense, fudgy layer as the temperature drops.

Can I use milk chocolate instead of dark?

No, milk chocolate contains too much sugar and fat, which will stop the torte from setting properly. The high cocoa content in dark chocolate is necessary for the structure of this specific bake.

How do I know when the torte is finished baking?

The cake is ready when the edges are set and the top has formed a thin, papery crust. The very centre should still have a slight quiver when the tin is moved.

Can I make this Mary Berry Chocolate Torte Cake nut-free?

You can replace the ground almonds with plain flour, but the texture will change from a moist torte to a more traditional sponge cake. If you use flour, use 100g (3.5oz) and fold it in very gently.

Is this recipe naturally gluten-free?

Yes, because this recipe uses ground almonds instead of wheat flour, it’s a great option for coeliacs. Just check your baking powder or cocoa powder labels to ensure they weren’t processed in a facility with wheat.

Try More Recipes:

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