Delia Smith Chocolate Torte Recipe

This rich and indulgent chocolate torte is a true classic, inspired by the timeless style of Delia Smith. It has a dense, velvety texture with an intense chocolate flavour that melts in the mouth. Despite its elegant finish, it is surprisingly straightforward to prepare, making it suitable for confident beginners. Allow around 1 hour in total, including baking and cooling time.

Ingredients

For the chocolate torte

200g dark chocolate (70% cocoa solids), broken into pieces
175g unsalted butter, cubed
175g caster sugar
4 large eggs, separated
1 tsp vanilla extract
50g ground almonds
Pinch of salt

For the topping (optional)

2 tbsp cocoa powder, for dusting
150ml double cream, lightly whipped
Fresh berries, to serve

How to Make Delia Smith Chocolate Torte

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 20cm round springform tin with baking parchment, ensuring the base and sides are well covered.
Melt the chocolate: Place the dark chocolate and butter in a heatproof bowl over a pan of gently simmering water. Stir until smooth, then remove from the heat and allow to cool slightly.
Mix the base: Stir the caster sugar into the melted chocolate mixture. Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract and ground almonds.
Whisk the egg whites: In a clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form. This helps give the torte a lighter texture.
Combine mixtures: Gently fold the egg whites into the chocolate mixture in two or three batches. Take care to keep as much air as possible for a soft, mousse-like consistency.
Bake the torte: Spoon the mixture into the prepared tin and level the surface. Bake for 30–35 minutes until the top is set but the centre still has a slight wobble.
Cool completely: Leave the torte to cool in the tin. It will sink slightly as it cools, creating its signature dense texture.
Finish and serve: Remove from the tin, dust with cocoa powder, and serve with whipped cream and fresh berries if desired.

Tips

Why did my torte crack on top?

This is normal for a chocolate torte. A light crack often forms as it cools and adds to its rustic charm. Dust with cocoa to cover if preferred.

How do I know when it is done?

The edges should be set while the centre remains slightly soft. It will firm up as it cools.

Can I make it more chocolatey?

Use a higher percentage cocoa chocolate for a deeper, more intense flavour.

Why is my torte too dense?

Be careful when folding in the egg whites. Overmixing will remove the air and make the torte heavier.

Serving Suggestions

Serve with lightly whipped double cream
Add fresh raspberries or strawberries
Pair with a scoop of vanilla ice cream
Dust with icing sugar or cocoa powder

Storage

Room temperature

Store in an airtight container for up to 2 days in a cool place.

Refrigerator

Keep refrigerated for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze the torte whole or in slices for up to 3 months. Wrap well and thaw overnight in the fridge.

Nutrition

Calories: 420 kcal
Carbohydrates: 28g
Protein: 7g
Fat: 32g
Saturated Fat: 19g
Sodium: 90mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I use milk chocolate instead of dark chocolate?

You can, but the torte will be much sweeter and less intense in flavour. Dark chocolate is recommended for best results.

Do I need a springform tin?

A springform tin makes it easier to remove the delicate torte, but you can use a regular tin lined well with parchment.

Can I make this torte in advance?

Yes, it actually improves in flavour after a day, making it perfect for preparing ahead.

Is this torte gluten-free?

Yes, this recipe contains no flour, making it naturally gluten-free. Always check your chocolate and ingredients to be sure.