150 g | shelled and peeled almonds |
150 g | shelled walnuts |
300 g | best quality cooking chocolate (70% cocoa solids) |
1 heaped teaspoon | cocoa powder |
250 g | butter |
100 g | castor sugar |
6 | large eggs, separated |
Preheat the oven to 190C. Line the bottom of a 20 or 25 cm tin (best if spring form) with greasproof paper, then butter the sides and bottom.
Place the nuts in a food processor and whizz up until finely ground. Add the chocolate and cocoa and whizz for 30 seconds to break up the chocolate. Put to one side in a separate bowl. Add the butter and sugar to the processor and beat until pale and fluffy. At this point add the yolks one at a time, then mix together with the chocolate and nuts.
In another bowl beat the egg whites 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 the preheated oven for around an hour. To test if the torte is cooked, insert the tip of a knife for 5 seconds; when removed it should be reasonably clean. Serve with whipped cream.
This is a Jamie Oliver recipe.
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