Dark chocolate, pistachio and dried cherry torte

Nutrition Facts

Amount Per Serving

Calories 289 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Cholesterol 42mg14%

Sodium 81mg4%

Potassium 212mg6%

Carbohydrates 37g12%

Fiber 2g8%

Sugar 23g26%

Protein 5g10%

Vitamin A 470IU9%

Vitamin C 1mg1%

Calcium 87mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

A tasty torte that's perfect for pudding or afternoon tea – or both

Cook Time40

Course: Dessert, Snack

Servings: people

Calories: 289kcal

Author: Claire Thomson

130 g light brown soft sugar, plus 2tbsp for sprinkling
1/2 tsp ground cinnamon
1/2 tsp ground cardamon
100 g plain flour
Pinch of salt
50 g cold unsalted butter diced
1 tbsp unsweetened cocoa powder
120 ml sour cream, plus extra to serve
1/2 tsp baking powder
1 egg
80 g dark chocolate or use the same weight of dark chocolate buttons finely chopped
40 g shelled pistachios or chopped almonds
40 g dried cherries

Preheat the oven to 180°C/fan 160°C/350°F/Gas 4. Line a 24cm round cake tin with baking paper.
Combine the sugar, spices and flour with the pinch of salt in a large mixing bowl. Rub in the butter using your fingertips, until you have a sandy texture. (Alternatively, you can do this bit in a food processor, pulsing until you have the right texture.) Tip half the mixture into a separate bowl and stir in the cocoa. Transfer the mixture to the prepared cake tin and press down slightly to form an even base.
In a separate bowl, whisk together the sour cream, baking powder and egg. Add this to the remaining our mixture, then stir in the chocolate, pistachios and dried cherries, and pour the whole lot over the pressed base. Sprinkle the mixture with the two tablespoons of sugar.
Bake for 40 minutes, until golden on top and a skewer inserted into the centre comes out clean. Remove from the oven and allow the torte to cool in the tin for 10 minutes, then turn out and slice.