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Berry-Topped Chocolate Torte

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“This is a dessert that even I could make! I don't normally make desserts but this one if pretty much fail-proof because it's topped with such delicious and forgiving things. You can also make most of this recipe 2 days before you serve it. Another recipe from Best of Bridge. Enjoy!”
READY IN:
1hr 10mins
SERVES:
8
YIELD:
1 torte
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease a 9" springform pan and line with parchment paper. In small bowl, combine almonds, flour and salt. Set aside.
  2. Melt butter in saucepan and stir in cocoa and sugar.
  3. In large bowl, beat egg yolks until thick; gradually blend in cocoa mixture. Stir in almond mixture.
  4. In separate bowl, beat egg whites until stiff. Gradually add sugar. Fold whites into chocolate mixture. Pour into prepared pan and bake at 375F for 25-30 minutes, until toothpick comes out clean. Let cool in pan for 10 minutes. Run a knife around edges of torte and remove sides of springform pan. TORTE WILL FALL IN MIDDLE. Don't worry, you can fill it with whipped cream.
  5. Drizzle 3 tablespoons Grand Marnier over cake. Cool completely and wrap with plastic wrap. This can be stored in the refrigerator for 2 days.
  6. Whip cream and fold in Grand Marnier. Spread on torte and decorate with berries and chocolate curls. To make chocolate curls, choose good quality chocolate, store at room temperature and shave with a vegetable peeler.

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