Two-Nuts Chocolate Torte

This is the best chocolate nut thing around. The day after you should try crumbling it over some ice-cream with a little espresso poured over the top. I always bake this torte in a cheesecake or spring-loaded tin or I make small ones baked in those trays you can use for mince pies, but you can use any well-greased and floured cake tin.
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  • Total: 1 hr 15 min
  • Prep: 15 min
  • Cook: 1 hr
  • Yield: Yield: 8 servings
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Ingredients

5 1/2 ounces shelled and peeled almonds

5 1/2 ounces shelled walnuts, finely ground

11 ounces semi-sweet chocolate

1 heaped teaspoon unsweetened cocoa powder

9 ounces butter

3 1/2 ounces sugar

6 large free-range eggs, separated

Salt

Directions

  1. 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.
  2. 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 creme fraiche.