Chocolate cake torte

    1 hour

    This is a flourless chocolate cake with a twist - the mix is divided into two parts; the first is baked and the second is chilled and later tops the baked layer. Topped with whipped cream and served chilled, it is a divinely creamy and chocolaty cake. Use fresh eggs and good quality chocolate - preferably with 70% cocoa, and don't over-bake the base.

    6 people made this

    Serves: 12 

    • 6 eggs, separated
    • 200g caster sugar
    • 200g butter, softened
    • 120g ground walnuts
    • 150g plain chocolate, melted
    • 3 tablespoons cocoa
    • 400ml double cream
    • 3-4 tablespoons sugar, or to taste (depending on how sweet you want it to be)
    • Grated chocolate or walnuts to decorate

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4 / 160 C fan. Grease a 21cm cake tin and line with baking parchment.
    2. In a medium bowl, beat egg yolks and sugar with electric mixer until pale and creamy.
    3. In a second bowl beat well together butter, ground walnuts, melted chocolate and cocoa.
    4. In a third bowl beat egg whites until they are firm.
    5. Gently mix all together and divide the mixture in half. Place one half in the fridge. Place the other half in the prepared 21cm tin. Bake for 30 minutes in the preheated oven, or until the cake tests done with a skewer.
    6. When the cake is baked and cooled, cover it with the second, and finish all with double cream whipped with sugar to taste.
    7. Decorate with extra walnuts and chocolate. Keep in fridge.


    This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and immune compromised do not consume raw eggs.

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    Reviews in English (3)


    Altered ingredient amounts. Just a short note about the double cream: 4 decilitres is 400 ml, and you can use thickened cream instead of double cream - it's easier to whip...  -  28 Apr 2009  (Review from Allrecipes AU | NZ)


    It is fail proof! I made this cake for the first time for a 25th wedding anniversary celebration and it was a hit. Chewy moist and rich, I'll be making it again for sure. I made it another third bigger, to serve 16 people, so I used 8 eggs, 267 gm sugar/butter, etc and it came out perfect. I made it the day before the party and kept it in the fridge adding the cream layer in the afternoon about 6 hrs before it was served and it was just lovely! Thanks Gina :-)  -  18 Oct 2013  (Review from Allrecipes AU | NZ)


    it is a very easy & doulist cake so i recommend it  -  27 Jul 2009  (Review from Allrecipes AU | NZ)