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Add a photoServings: 8
Ingredients
- 225 gm blanched whole almonds
- 225 gm bitter chocolate broken into pcs
- 225 gm unsalted butter softened
- 225 gm granulated sugar
- 6 med (or possibly 4 large) Large eggs separated
Directions
- Preheat the oven to 150qC/300F/Gas 2.Butter a 20cm deep round spring release cake tin and line the bottom with greaseproof paper.
- Coarsely grind the almonds in a food processor and then the chocolate.
- Cream the butter and sugar together in an electric mixer till pale and light.
- Add in the egg yolks one by one then the grnd nuts and chocolate.
- Beat the egg whites separately till they form soft peaks.
- Fold about a quarter into the stiff chocolate mix to loosen it a little then fold this mix into the remaining egg whites.
- Put into the prepared tin and bake in the preheated oven for 45 min till set.
- Test by inserting a skewer; if the torte is cooked it will come out clean.
- This cake comes from Capri. It is important which the chocolate be 70 per cent cocoa butter.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 8 servings | |
| Calories 474 | |
| Calories from Fat 320 | 68% |
| Total Fat 37.05g | 46% |
| Saturated Fat 15.54g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 11mg | 0% |
| Potassium 201mg | 6% |
| Total Carbs 33.74g | 9% |
| Dietary Fiber 2.9g | 10% |
| Sugars 29.51g | 20% |
| Protein 6.41g | 10% |
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