Mary Berry Chocolate Torte Cake Recipe

Name: Mary Berry Chocolate Torte Cake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: Butter, for greasing; Baking parchment, for lining; 200g dark chocolate (70% cocoa), broken into pieces; 200g unsalted butter, diced; 200g caster sugar; 5 large eggs, separated; 100g ground almonds; 2 tbsp cocoa powder, sifted; 1 tsp vanilla extract; 1 tbsp strong coffee or espresso (optional); Pinch of salt; 150g dark chocolate, finely chopped; 150ml double cream; Fresh raspberries or strawberries (optional); Icing sugar, for dusting (optional)

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This chocolate torte is the sort of cake that feels instantly special: deeply chocolatey, rich, and delightfully fudgy in the middle with a fine, delicate crust on top. It is not difficult, but it does ask for a little care when folding and cooling, which is what gives you that lovely, melt-in-the-mouth texture. Finished with a simple chocolate ganache, it slices beautifully for dinner parties. Total time is about 2 hours including cooling and topping.

Ingredients

For the torte

Butter, for greasing
Baking parchment, for lining
200g dark chocolate (70% cocoa), broken into pieces
200g unsalted butter, diced
200g caster sugar
5 large eggs, separated
100g ground almonds
2 tbsp cocoa powder, sifted
1 tsp vanilla extract
1 tbsp strong coffee or espresso (optional, but lovely)
Pinch of salt

For the ganache topping

150g dark chocolate, finely chopped
150ml double cream

To finish

Fresh raspberries or strawberries (optional)
Icing sugar, for dusting (optional)

How to Make Mary Berry Chocolate Torte Cake Recipe

Oven preparation: Preheat the oven to 180°C (160°C fan), Gas 4. Grease a 23cm springform tin and line the base with baking parchment. For neat sides, line the sides too.
Mixing the torte batter: Put the 200g dark chocolate and 200g butter into a heatproof bowl set over a pan of barely simmering water. Stir until melted and smooth, then remove from the heat and leave to cool for 5 minutes. In a large bowl, whisk the egg yolks and caster sugar for 1 to 2 minutes until slightly thicker and paler. Stir the melted chocolate mixture into the yolks, followed by the ground almonds, cocoa powder, vanilla, coffee (if using), and a pinch of salt. In a clean bowl, whisk the egg whites until they hold soft peaks. Fold a large spoonful of egg whites into the chocolate mixture to loosen it, then gently fold in the rest, keeping as much air as you can.
Baking: Spoon the mixture into the prepared tin and level the top. Bake for 30 to 35 minutes, until the top has set and formed a thin crust, but the centre still has a slight wobble. Leave the torte in the tin for 15 minutes. It may sink a little as it cools, which is absolutely fine.
Cooling: Run a palette knife around the edge, then release the springform ring. Leave the torte to cool completely on a wire rack before topping, otherwise the ganache can slide.
Assembling and finishing: To make the ganache, warm the double cream in a small pan until it is steaming but not boiling. Pour the cream over the chopped chocolate, leave for 2 minutes, then stir gently until smooth and glossy. Spread the ganache over the cooled torte and let it set for 20 to 30 minutes. Finish with berries and a light dusting of icing sugar if you like.

Tips

Why did my chocolate torte sink in the middle?

A slight dip is normal for a torte, especially as it cools. If it sank dramatically, it may have been underbaked or the oven door was opened too early. Bake until the top is set with only a gentle wobble in the centre.

How do I stop the torte cracking on top?

Cracks are common and not a problem once topped with ganache. To reduce cracking, avoid overbaking and let the torte cool gradually in the tin for at least 15 minutes.

Can I get cleaner slices?

Yes. Chill the torte for 30 minutes once the ganache has set, then slice with a hot, dry knife, wiping between cuts.

What chocolate works best?

Use dark chocolate around 60 to 70% cocoa for a rich flavour that is not overly sweet. Very high cocoa chocolate can taste a little bitter here unless you prefer it that way.

Serving suggestions

A spoonful of lightly whipped cream or crème fraîche
Fresh raspberries or sliced strawberries
A drizzle of warm salted caramel
A small scoop of vanilla ice cream

Storage

Room temperature

Keep in an airtight container in a cool room for up to 2 days. If your kitchen is warm, it is better in the fridge.

Refrigerator

Store airtight for up to 5 days. For the best texture, bring slices to room temperature for 20 to 30 minutes before serving.

Freezing

Freeze the unfrosted torte (or frosted if well wrapped) for up to 3 months. Wrap tightly in cling film, then foil. Defrost overnight in the fridge and bring to room temperature before serving.

Nutrition

Calories: 430 kcal
Carbohydrates: 22g
Protein: 7g
Fat: 34g
Saturated fat: 19g
Sodium: 90mg

Disclaimer: Nutrition values are estimates and will vary depending on the ingredients you use.

FAQs

Is this chocolate torte flourless?

It is made without flour, but it does contain ground almonds, which give structure and a lovely, slightly truffly crumb.

Can I make this chocolate torte ahead of time?

Yes. It is ideal made a day ahead. Bake, cool, and store airtight, then top with ganache on the day you want to serve (or the night before).

How do I know when the torte is baked properly?

Look for a set, lightly crisp top and a gentle wobble in the centre. If the whole cake ripples, it needs longer. If it is completely firm, it may be overbaked and less fudgy.

Can I use milk chocolate instead of dark chocolate?

You can, but it will be sweeter and softer. If using milk chocolate, reduce the caster sugar to 150g and keep an eye on the bake time.

What tin can I use if I do not have a springform?

A deep 23cm loose-bottomed tin works well. Line it carefully so you can lift the torte out cleanly once cooled.