Milk Chocolate Squidgy Torte



  • 200g Unsalted Butter
  • ¼ Tsp Salt
  • 200g Cadbury Dairy Milk Chocolate
  • 4 Large Eggs
  • 200g Golden Caster Sugar
  • 50g Plain Flour
  • 50g Ground Almonds
  • 100g Cadbury Dairy Milk Chocolate to glaze on top


  1. Heat oven to 200C/180C fan/gas 6.
  2. Butter and line the base and sides of a 23cm spring form or loose-bottomed cake tin. Put the butter and chocolate into a pan and gently melt together. It won’t be smooth.
  3. Meanwhile, using an electric whisk, beat the eggs and sugar together for 5 mins until billowy and about the thickness of old-fashioned custard.
  4. Pour the chocolate and butter mix into the whisked egg and sugar, then fold it in very carefully using a large metal spoon.
  5. Using a mixer again mix the flour, almonds and ¼ tsp salt together, then fold into the mix until even.
  6. Spoon into the tin and let it cool a while and then bake for 30 minutes until evenly set with a slight crust all over the top.
  7. Leave the cake to cool until warm, then release from the tin.
  8. Melt the remaining 100g of chocolate (I melt it in my microwave for 1 min 15 secs on 900w in a small plastic bowl)
  9. Spread the chocolate over the top of the torte as shown in the picture.
  10. Slice into wedges and serve with whipped or double cream.

Prep: 15 minutes

Cook: 30 mins

Serves 10

This recipe is a modified version of

As this is used with Cadbury Dairy Milk Chocolate the calories are slightly different to the BBC Good food recipe.

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