Two Nut Chocolate Torte and it is Gluten Free! by L

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If you are looking to indulge, this is the cake! I found this recipe in a hand-me-down copy of Jamie Oliver’s The Return of the Naked Chef (thanks C.M.) It calls for a favorite combination of mine: Chocolate and Nuts. Although the recipe says you can substitute any kind of nut, I followed Jamie’s instructions to a tee. For my next round, I might try it with hazelnuts or pecans.

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Besides having a fantastic dessert to look forward to, another sweet thing to come out of this baking experience was the chance to reconnect with my ol’mixer. It is a powerhouse of a kitchen gadget, something like a Kitchen Aid, but I think this one really rocks the house. I pulled out my Bosch MUM out of the pantry, dusted it off and gave it a quick whizz. After sitting idle on the shelf for over 2 years, it was still in perfect condition. Before the children were born, this machine had a very important place on my kitchen counter and was used very often. When the twins arrived, good ol’ Bosch got shoved aside by the Avent bottle sterilizer.

Well, it’s back and I can honestly say, it’s getting a lot of use again.

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Two Nuts Chocolate Torte (from The Return of the Naked Chef, by Jamie Oliver)

(Note: We enjoyed the torte more the day AFTER it was baked. It seems like the flavor and texture could use a bit of settling in time. If you are looking to really indulge, add a scoop of vanilla ice cream or creme fraiche. SOOOOO good!)

150g of ground almonds

150g of finely ground walnuts

300g of your best quality cooking chocolate

1 teaspoon of cocoa powder

255g butter

100g caster sugar

6 large eggs, separated

salt

Preheat the oven to 190C

Line or grease the bottom of your spring form or baking tin.

Place nuts, chocolate and cocoa in food processor and whizz for 30 seconds to break up the chocolate.

Put aside in a separate bowl.

Add the butter and sugar to the food processor and beat until pale and fluffy.

Keep the processor running and add the egg yolks, one at a time, then mix together with chocolate and nut mixture.

In another bowl, beat the egg whites with a pinch of salt until they form stiff peaks.

Gently fold in the egg whites into the chocolate, butter and nut mix.

Pour all the mixture into the tin.

Bake in the oven for around an hour.

To test if the torte is cooked, insert a toothpick or tip of a knife in center of the cake and hold for 5 seconds.

When it is removed, it should be clean.

Enjoy with some ice cream, whipped cream, greek yogurt or creme fraiche!

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