This torte is naturally sweetened with honey and is gluten free, so perfect to serve to anyone with a gluten intolerance, but in all honesty everyone will love it. Be careful not to knock the air out when folding in the egg whites. I use a large metal spoon to fold in mine.
To make it extra special you can drizzle the top with 50g of melted coffee flavoured chocolate and an extra scattering of chopped walnut pieces. We like ours with a dollop of extra thick double cream.
To make it extra special you can drizzle the top with 50g of melted coffee flavoured chocolate and an extra scattering of chopped walnut pieces. We like ours with a dollop of extra thick double cream.
250g dark chocolate (check the brand is gluten free) (minimum 72% cocoa solids)
200g unsalted butter, softened ( or stork block for dairy free)
4 eggs
100g runny honey
Pinch of sea salt
1 tsp vanilla extract or vanilla bean paste
200g ground almonds
150g walnut halves
50g chocolate
50g finely chopped walnuts
You will also need a 25cm (10 inch) springform or loose-bottomed tin, lightly greased
Preheat the oven to 170ºC/325ºF/gas mark 3.
Melt the chocolate and butter together in a bowl over a pan of simmering water.
Separate the eggs and whisk the whites until they produce a stiff peak.
Beat the yolks and honey together until pale, light and fluffy. Fold in the almonds, walnuts salt and vanilla, with a metal spoon being careful not to knock out any of the air. Add a spoon of the whites and beat in, before carefully folding in the remaining whites. Finally, fold in the chocolate and butter.
Pour the mixture into the prepared tin and bake in the preheated oven, on the middle shelf, for 25-35 minutes or until the torte begins to come away from the sides of the tin.
Place the torte in the tin on a wire rack and leave the torte to cool completely, then carefully remove from the tin.
Melt the 50g of chocolate and drizzle over the torte then sprinkle with the finely chopped walnuts, serve with whipped chilled cream.
