Ingredients
- 230g dark chocolate, broken into pieces
- 150g unsalted butter, cubed
- 4 eggs
- 160g caster sugar
- 100g blanched almonds
- 20ml rum
- 10ml espresso
Method
- Place the chocolate and butter into a glass, heatproof dish. Select the Smeg ‘melting’ function. This will melt the chocolate and butter evenly, during a 4-minute cycle.
- Preheat the oven using the Smart Programme ‘Chocolate Cake’. This uses 10 minutes of combined ‘steam’ and ‘top and bottom’ heat, then a further 14 minutes of just ‘top and bottom’ heat.
- Place the almonds in the Smeg hand blender chopping bowl and blitz to a coarse powder. Be careful not to over-blend, otherwise the nuts will turn into a sticky paste.
- Separate the eggs. Beat the yolks with the sugar in a large bowl. Stir in the ground nuts, coffee, and rum along with the melted chocolate and butter mixture.
- In the Smeg stand mixer, whisk the egg whites to stiff peaks. Carefully fold the whites into the chocolate mixture, a third at a time.
- Grease 4 x 6inch springform tins. Pour in the mixture and smooth the top with a knife.
- Bake the Torte using the Smart programme. The cake is done when an inserted skewer or small knife comes out clean.
- Remove the cake from the oven and allow to cool. Just before serving, dust with icing sugar and remove from the tin.
