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Two-Nuts Chocolate Torte




Source of Recipe


Courtesy of: Naked Chef


List of Ingredients




Two-Nuts Chocolate Torte


5 1/2 oz shelled and peeled almonds
5 1/2 oz shelled walnuts, finely, ground
11 oz semisweet chocolate
1 tsp unsweetened cocoa, powder, heaping
9 oz butter
3 1/2 oz sugar
6 large free-range egg, separated
salt



Recipe



Two-Nuts Chocolate Torte
Preheat the oven to 190C/375F/Gas 5.


Line the bottom of an 8 to 10-inch tin with a piece of greaseproof paper. Butter the bottom and sides then dust with flour.


Place the nuts into a food processor and whizz up until finely ground.


Then add the chocolate and cocoa and whiz for 30 seconds to break up the chocolate. Remove to a bowl and set aside.


Add the butter and sugar to the food processor and beat until pale and fluffy. At this point add the egg yolks 1 at a time them mix together with the chocolate and nuts.


In another bowl beat the egg whites with a pinch of salt until they form stiff peaks.


Gently fold the egg whites into the chocolate, butter and nut mix. Pour all the mixture into the tin.


Bake in a preheated oven about 1 hour. To test if the torte is cooked, insert a cocktail stick or the tip of a knife for 5 seconds; when removed it should be reasonably clean.


Serve with whipped cream, ice-cream or crème fraiche.