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Emma Dean’s chocolate almond torte

Made with almond meal (and plenty of chocolate), this cake is entirely gluten-free. "You can serve this with any in-season fruits", says the MasterChef Australia contestant. "I usually alternate between poached quinces or raspberries."

Serves: 10

Ingredients

250g 70% cocoa eating chocolate
2 tablespoons espresso coffee
2 tablespoons brandy
180g almond meal
180g unsalted butter
180g (superfine) caster sugar
6 separated eggs
double cream
fresh or poached fruits (I used sliced poached quinces here)

Method

Preheat the oven to 170°C (340°F). Grease a slab tin with a removable base.

In a small saucepan, melt the chocolate, coffee and brandy together over a low heat. Add the butter and stir until the butter is melted. Add in the almond meal and sugar, stirring to combine.

Remove from the heat and allow to cool a little. Beat in the yolks, one at a time. Whisk the egg whites until soft peaks form. Fold the egg whites into the chocolate mixture one-third at a time.

Pour into a buttered slab tin and bake for 40–45 minutes. If you have any leftover mixture, pour it into buttered muffin tins and bake for 20 minutes.

Serve with double cream and fresh or poached fruits, depending on the season.

Extracted with permission from Emma Dean’s A Homegrown Table, published by New Holland Publishers. 

a-homegrown-table-book-cover

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