Rhubarb and Chocolate Torte

Total time: 1hr 10m
Preparation Time: 30m

For 12 pieces

Nutritional Information

Contains 313 Kcal


  • 75 g sugar
  • 400 g red rhubarb, cut in half lengthways if necessary, and then across into 1-cm-thick pieces (yields approx. 320 g)
  • 4 egg yolk
  • 150 g butter, soft
  • 4 egg white
  • 1 pinch salt
  • 150 g ground almonds
  • 75 g white flour
  • 100 g dark filled chocolate (e.g. Giandino Noir), cut into small cubes
  • icing sugar to dust
  • 1 tsp. baking powder


  • Mix the rhubarb and sugar and distribute over the prepared tin base. Beat the butter and sugar for approx. 3 mins. using the whisk on a hand mixer. Add the egg yolks one at a time and continue to mix until the mixture is lighter in colour. Beat the egg whites with the salt until stiff. Add the sugar little by little and continue beating until the egg whites turn glossy. Layer the almonds, flour, baking powder and diced chocolate with the egg whites on top of the mixture, carefully fold in using a rubber spatula and divide over the rhubarb.
  • Bake for approx. 40 mins. in the centre of an oven preheated to 180°C. Remove the tin and allow to cool a little. Remove the frame of the tin, turn onto a cooling rack, remove the base and paper and allow to cool.
  • Dust the rhubarb & chocolate torte with icing sugar shortly before serving.

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