Nutty Chocolate Torte
with Brown Sugar Mascarpone Cream
Ingredients
125g roasted hazelnuts
125g raw almonds or macadamias
250g dark chocolate, roughly broken
250g dates, chopped
1 tbsp baking cocoa, sifted
6 egg whites, at room temperature
½ cup (82g) CSR Soft Icing Mixture
extra CSR Soft Icing Mixture, for dusting
Method
Preheat oven to 180°C conventional (160º C fan forced). Grease the sides and line the base of a 20cm spring form pan.
Place nuts and chocolate in a food processor and process for 30 secs to form chunky pieces. Add dates and cocoa.
Using an electric mixer, beat egg whites until soft peaks form. Add soft icing mixture, 1 tablespoon at a time, beating well after each addition. Continue to beat until thick and glossy.
Gently fold nut mixture into egg whites with large metal spoon. Spoon mixture into prepared pan. Bake for 40-45 mins, or until a skewer inserted into the centre comes out clean. Stand in pan for 15 mins before turning onto a wire rack to cool. Dust with extra soft icing mixture. Serve with Brown Sugar Mascarpone Cream.
Serves:
8
Brown Sugar Mascarpone Cream
Ingredients
2 tbsps CSR Brown Sugar
250g mascarpone cheese
Method
Fold brown sugar through mascarpone. Refrigerate and use as required.
Note:
Store mascarpone in an airtight container in the fridge for up to a week.
Serve leftover mascarpone with fresh strawberries or caramelised pineapple. To caramelise pineapple, cut pineapple into wedges, sprinkle with brown sugar, place on a lined baking tray and grill until golden brown (pineapple can also be grilled on the barbecue).
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Featured Product
CSR Brown Sugar
CSR Brown Sugar, from the CSR Baking Range, adds a soft and natural caramel colour and aroma to savoury and sweet dishes.
Featured Product
CSR Soft Icing Mixture
CSR Soft Icing Mixture, from the CSR Baking Range, is perfect where soft and smooth icing is required.