Delia Smith Chocolate Torte Recipe

Jump to Recipe Print Recipe

This is my go-to take on a Delia-inspired chocolate torte: intensely chocolatey, softly set in the middle, and finished with a glossy ganache that slices like a dream. The texture sits somewhere between a fudgy brownie and a flourless cake, with a rich, truffle-like bite once chilled. It is very achievable for a confident beginner, as long as you take your time folding the eggs. Total time is about 1 hour 10 minutes, plus cooling and chilling.

Ingredients

For the chocolate torte

200g dark chocolate (70%), chopped
200g unsalted butter, cubed
150g caster sugar
5 large eggs, separated
1 tsp vanilla extract
1 tbsp strong coffee or espresso (optional, but lovely)
50g ground almonds
25g cocoa powder, sifted
1/4 tsp fine salt

For the ganache topping

150ml double cream
150g dark chocolate, chopped
1 tbsp golden syrup or honey (optional, for a shinier finish)

To finish (optional)

Cocoa powder, for dusting
Fresh raspberries or strawberries
A spoonful of lightly whipped cream

How to Make Delia Smith Chocolate Torte Recipe

Prepare the oven: Preheat the oven to 180°C (160°C fan). Grease a 20cm springform tin and line the base with baking parchment. Lightly grease the parchment too, so the torte releases cleanly.
Melt the chocolate and butter: Put the chopped chocolate and butter into a heatproof bowl. Melt gently in the microwave in 20–30 second bursts (stirring each time), or set the bowl over a pan of barely simmering water. Once smooth, set aside to cool for 5 minutes.
Whisk the yolks and sugar: In a large bowl, whisk the egg yolks with the caster sugar until slightly paler and a little thicker. Whisk in the vanilla and coffee, if using.
Combine the batter: Pour the melted chocolate mixture into the yolk mixture and stir until glossy and evenly mixed. Fold in the ground almonds, sifted cocoa powder, and salt.
Whisk and fold the egg whites: In a clean bowl, whisk the egg whites to soft peaks. Fold one-third into the chocolate mixture to loosen it, then fold in the remaining whites gently until no white streaks remain. Take your time here and keep as much air as you can.
Bake: Scrape the batter into the prepared tin and level the top. Bake for 25–30 minutes, until the edges look set and the centre still has a slight wobble when you gently nudge the tin.
Cool properly: Leave the torte to cool in the tin for 15 minutes (it will sink a little as it cools). Run a knife around the edge and release the springform. Transfer to a wire rack and cool completely.
Make the ganache: Warm the double cream in a small saucepan until it is steaming but not boiling. Tip the chopped chocolate into a bowl, pour the hot cream over, and leave for 2 minutes. Stir slowly from the centre until smooth. Stir in the golden syrup or honey, if using.
Assemble and chill: Spread the ganache over the cooled torte, nudging it to the edges with the back of a spoon. Chill for 1–2 hours for the neatest slices, then serve.

Tips

Why did my chocolate torte crack on top?

A few cracks are completely normal with this style of torte. It usually comes from the surface setting before the centre finishes baking. The ganache topping covers any cracks, and the flavour will still be spot on.

How do I stop it sinking too much in the middle?

Some settling is expected because there is no flour to hold the structure. For a slightly higher finish, whisk the whites to soft peaks (not stiff and dry), fold gently, and avoid overbaking which can cause the torte to puff then collapse dramatically.

How do I get clean, sharp slices?

Chill the finished torte until the ganache is set. Slice with a hot knife (run it under hot water, wipe dry), and wipe the blade between cuts.

Can I make the ganache thicker or softer?

Yes. For a thicker, truffle-like topping, use 125ml cream. For a softer, more pourable topping, use 175ml cream and let it cool slightly before pouring.

Serving Suggestions

A spoon of lightly whipped cream or crème fraîche
Fresh raspberries or sliced strawberries
A drizzle of salted caramel for a sweet-salty contrast
Strong coffee or espresso on the side

Storage

Room temperature

If your kitchen is cool, you can keep the torte (covered) for up to 24 hours. For the neatest texture and safest storage with the ganache, I prefer chilling after it is topped.

Refrigerator

Store covered in the fridge for up to 4 days. Let slices sit at room temperature for 10–15 minutes before serving so the chocolate flavour opens up.

Freezing

Freeze the unfrosted torte (well wrapped) for up to 2 months. Thaw overnight in the fridge, then bring to room temperature for 30 minutes before adding fresh ganache. You can also freeze individual slices; wrap tightly and thaw in the fridge.

Nutrition

Calories: 420 kcal
Carbohydrates: 24g
Protein: 6g
Fat: 34g
Saturated fat: 20g
Sodium: 95mg

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

FAQs

Is this Delia Smith chocolate torte flourless?

It’s flourless in the traditional sense (no wheat flour). The structure comes from eggs, chocolate, and a small amount of ground almonds, which helps the torte hold together while staying fudgy.

How do I know when a chocolate torte is baked?

Look for set edges and a centre that still has a slight wobble when the tin is gently nudged. A skewer won’t come out completely clean like a sponge cake; you want moist crumbs rather than wet batter.

Can I make this chocolate torte a day ahead?

Yes, it’s an excellent make-ahead dessert. Bake and cool the torte, top with ganache, then refrigerate overnight. Let it sit out for 10–15 minutes before serving for the best texture.

What chocolate is best for a rich torte?

Use a good-quality dark chocolate around 70% cocoa for a deep, balanced flavour. If you prefer it sweeter, use 55–60% chocolate and keep the sugar the same, or reduce the sugar slightly if using milk chocolate (the torte will be softer).

Can I skip the coffee?

Absolutely. Coffee simply sharpens the chocolate flavour without making the torte taste like coffee. If you prefer, replace it with 1 tablespoon of milk or orange juice.