This torte can take many shapes — bake it off in a 9-inch springform pan, a pie plate or a square or round cake pan. It will keep for about two days, wrapped in plastic, at room temperature.

Since dark chocolate is becoming popular for its healthy antioxidants, we are able to call this dark chocolate torte health ...

Recipe courtesy of Canal House Cooking Volume No. 7: La Dolce Vita by Melissa Hamilton & Christopher Hirsheimer/Andrews McMeel Publishing, 2012.

Line a 20cm/8in loose-bottomed or spring-form tin with cling film and oil the film. Break the chocolate into pieces and drop into a food processor. Blend for one minute or until just a few pieces ...

Leave to cool in the tin. To serve, dust the torte with icing sugar, cut into slices and with a spoonful of crème fraîche alongside.

Here's a treasure trove of vintage baking recipes from our favorite community cookbooks, newspaper clippings, and family ...

Carefully fold in the almonds, chocolate and dates. Line a 24cm cake tin and pour in the torte mixture. Bake for 45 minutes. Turn the oven off and open the door slightly. Leave to cool in the oven.