Two-Nuts Chocolate Torte

For 8 people

150g (5 1/2 oz) shelled and peeled almonds
150g (5 1/2 oz) shelled walnuts, finely ground
300g (11oz) best-quality cooking chocolate (70% cocoa solids)
1 heaped tsp best-quality cocoa powder
255g (9oz) butter
100g (3 1/2 oz) caster sugar
6 large free-range eggs, separated
salt

Preheat oven to 190 C/375 F/Gas 5. Line the bottom of a 20 or 25cm (8 or
10"") tin with a piece of greaseproof paper before buttering the bottom
and sides, then dusting with flour. Place the nuts into a food processor
and whizz up until finely ground. Add the chocolate and cocoa, and whizz
for 30 seconds to break up the chocolate. Put to one side in a separate
bowl. Add the butter and sugar to the food processor and beat until pale
and fluffy. At this point, add the egg yolks one at a time, then mix
together with the chocolate and nuts. In another bowl beat the egg whites
with a pinch of salt, until they form stiff peaks. Gently fold the egg
whites into the chocolate, butter and nut mix. Pour all the mixture into
the tin.
Bake in the preheated oven for around an hour. To test if the torte is
cooked, insert a cocktail stick or the tip of a knife for five seconds.
When removed, it should be reasonably clean. Serve with whipped cream,
ice-cream or creme fraiche.

Jenn in Middle Missouri

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