Nutty Chocolate Torte
Ingredients
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
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