Caprese chocolate torta
With Virginia Iovine-Turner
Time: 1.5 hr
6 large free-range eggs, separated
175 g almonds peeled
175 g walnuts finely ground
350 g energy chocolate, chopped
1 heaped best quality cocoa powder
275 g soft butter
110g caster sugar
1/2 tsp salt
Line 1 x 25 cm or 10 inch tin with baking paper, butter sides of tin and dust with flour.
Pre-heat oven to 190C.
In a food processor chop nuts until fine. Add chocolate and cocoa, mix for a further 45 seconds. Place in a dish and set aside.
Add butter to processor mix with sugar until light and fluffy, add one egg yolk at one time. Fold this mixture into the nut mixture.
In a separate bowl mix egg whites with salt until light and fluffy. Fold into the nut mixture pour into the tin and bake for one hour.
Serve with crème fraiche or berry reduction.
(TX: 1 September 2011)