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Chocolate Nut Torte




Source of Recipe


Western Star E-meals Issue 112


List of Ingredients




Western Star Butter, for greasing tin
Flour, for flouring tin
300g Nuts, shelled and peeled (Any mixture of almonds, hazelnuts, and walnuts are best)
300g Cooking Chocolate (try and use the best quality you can)
3 Large Tsp Cocoa Powder
255g Western Star Butter
100g Castor Sugar
6 Large Eggs, separated
Salt
2 Punnets Berries, you choices, whatever you like, strawberries, blueberries etc

Recipe



Preheat the oven to 180C. Line the base of a 20-25cm cake tin or springform tin with greaseproof paper. Butter the bottoms and side with some extra butter, and dust with flour.

In a food processor, blitz the nuts until finely ground. Add the chocolate and cocoa and blitz for 30 seconds until the chocolate is ground. Place into a bowl.

Add the butter and sugar to the food processor, and beat until pale and fluffy. Add one egg yolk at a time whilst blending. Place this into the chocolate mixture bowl and mix together with a spatula.

In another large bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Gently fold this mixture into the chocolate mix, being careful to mix through b ut not knock all of the air out of the egg whites.

Pour this mixture into the prepared tin and bake for approximately 1 hour. A skewer should come out fairly clean when removed. Set aside for 5 minutes, before removing and slicing.

Serve with ice-cream or whipped cream and top with berries.