- Prep Time:20m
- Cook Time:20m
- Total Time:6h
- Serves: 8
- Yield: One 8" torte
For the base
- 100 g (3.5 oz) chocolate graham crackers
- 50 g (1.7 oz) almond flour
- 50 g (1.7 oz) whole almonds
- 10 g (0.35 oz) butter, cold
- 1 tbsp. heavy cream
- 40 g (1.4 oz) bittersweet chocolate, melted
For the Chocolate Torte
- 454 g (16 oz) bittersweet chocolate, chopped/chips (60% cacao)
- 227 g (8 oz) unsalted butter, chopped
- 6 large eggs (300g / 10.5oz), room temperature
- 2 packs of Chocolate Wavy Lays - Milk+Almonds / Plain Milk / Dark Chocolate
- 1 pkg Raspberries
Prepare the base
- In a blender, pulse the almond flour and graham crackers until finely powdered. Add whole almonds and pulse until bite-sized pieces remain. Add butter, cream and melted chocolate and blend until combined.
- Line an 8" round springform pan with foil (placing foil over base plate before sealing the pan close). Add a layer of parchment paper cut to fit the size of the base plate. Line the outside of the cake tin with foil (we will be seating it in a water bath), extending the foil over the edges of the pan.
- Transfer the biscuit mix to the pan and press down till packed tightly. Refrigerate while you prepare the torte batter.
Make the torte
- In a double-boiler, melt the chocolate and butter. Stir until everything melts into a smooth, creamy mixture. Set aside to cool completely.
- Add eggs to a large mixing bowl. Place over a pot of simmering water (without the bowl touching the water).
- Stand Mixer method: Beat slowly with a wire whisk until warm to the touch. Transfer to stand mixer and beat on high for 5 minutes until pale, creamy and triple in volume. Hand Mixer Method: Beat on high until the eggs are warm to the tough. Remove from heat, and continue whisking for 5 minutes until the eggs are billowy, pale and triples in volume and cools down.
- In the meantime, preheat oven to 425°F / 220°C. Prepare a water bath that the 8" cake tin could sit in. I (double) foil-lined a 10" round cake tin to serve as water bath.
- Fold the chocolate into the egg mixture until combined. Transfer to the biscuit base (refrigerated). Smooth the top with a spatula. Place the 8" tin inside a water bath, with water atleast an inch high.
- Bake at 425°F / 220°C for 5 minutes. Cover loosely with foil and continue baking for 15 more minutes. The cake will still be completely wobbly, don't worry!
- Remove from water bath and transfer the cake tin to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 3-5 hours or until firm.
Unmolding the cake from the tin
- Warm the sides of the pan and run a warm knife around the edges before releasing the spring form slowly.
- Invert the cake onto a flat plate covered in cling-film. Remove the foil and base plate at the bottom.
- Re-invert onto a cake stand /plate and bring cake to room temperature.
- Just before serving, top the torte with raspberries, and line the sides of the torte with Chocolate Wavy Lays, overlapping almond and plain chips as you go around, to form a bark.
- Slice with a warm knife (Dip knife into hot water, wipe and slice. Repeat). Serve at room temperature.