Chocolate Torte

In June, I've got the most amazing opportunity to take on the role of the baking instructor at Camp Monroe in New York for two months and I can't wait. Part of this role means more varied baking - including dairy free - so that is the challenge I'm currently taking on.

Chocolate cakes are always my go to favourite, so I thought this would be a good place to start. This is a recipe of Nigella's and it was so easy to make and already smells SO good.


  • 50g cocoa powder
  • 125ml boiling water
  • 50g ground almonds
  • 100g plaing flour
  • 1/2tsp baking powder
  • Pinch of salt
  • 3 eggs
  • 150ml olive oil 
  • 200g caster sugar


  1. Begin by lining a 22cm springform baking tin and preheat the oven to 170degreesC.
  2. Add the boiling water to the cocoa powder and mix until a smooth paste if formed. Leave to cool slightly. 
  3. In a separate bowl, combine the ground almonds, plain flour, baking powder and salt. Place to one side. 
  4. Add the eggs, olive oil and caster sugar into a bowl of a free standing mixer. Beat on a high speed until a light and airy cream is formed. 
  5. Slowly beat in the chocolate mix and add the dry ingredients until well combined. 
  6. Pour the batter into the line baking tin and place in the oven. Cook for between 35-45 minutes, the centre should be slightly sticky but the sides cooked through. 
  7. Serve warm for dessert or enjoy cold with a cup of tea! 


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