• 15minutes

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Nutrition Info . . .

MineralsCalcium, Cobalt

Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 100g dark chocolate, coarsely chopped

  3. 1/4 cup (30g) walnut halves, coarsely chopped

  4. 1/4 cup (40g) pistachios, coarsely chopped

  5. 1/4 cup (45g) pinenuts

  6. 1/2 cup (100g) caster sugar

  7. 2 eggwhites

  8. 1 x 300ml carton double cream

  9. Cocoa powder, to dust

Instructions Jump to Ingredients ↑

  1. Preheat oven to 120°C. Grease and line base of a 20cm springform pan with baking paper.

  2. Combine chocolate, walnuts, pistachios and pinenuts and 1 1/2 tablespoons of the sugar in a large bowl.

  3. Use an electric mixer to whisk the eggwhites in a clean, dry bowl until firm peaks form. Gradually add the remaining sugar, 1 tablespoon at a time, and whisk until dissolved. Add chocolate mixture and use a metal spoon to gently fold.

  4. Spoon into the prepared pan; smooth surface. Bake in preheated oven for 30 minutes or until dry and crisp to touch. Remove from oven and set aside to cool.

  5. Carefully transfer the torte onto a serving platter. Spoon the cream over the top of the torte. Dust with cocoa powder and serve.


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