I can’t resist anything with almonds in it – and chocolate is a huge bonus too :). We eat almonds in abundance in Turkey, where some of the best almonds come from. They are packed with flavour and have great health benefits; full of fibre and antioxidants, one of the most nutritious of all nuts. Make sure to include almonds in your diet for a healthier life style.
This lovely moist torte is an absolute winner; it keeps very moist inside, a real treat for everyone. It is rich and even a little slice is enough to brighten the day. I like it served with fresh berries. Crème fraiche or vanilla ice cream would go well too.
I have adopted this recipe from the Food and Travel magazine, a great read, highly recommended.
4oz/120gr good quality dark chocolate (min. 70 % cocoa solids)
4 ¼ oz/130gr milk chocolate
250gr/8 ½ oz unsalted butter, cut into small pieces, plus extra for greasing
6 free-range eggs, separated
125gr/ 4 ¼ oz light brown muscovado sugar
60gr/2oz ground almonds
Preheat the oven to 190 C/350F/Gas5
Lightly grease a 23cm springform cake tin. Melt the chocolate and butter together in a heatproof bowl placed over a saucepan of gently simmering water. Stir until combined then leave to cool.
Whisk the egg yolks with the sugar until light and fluffy. Gradually pour the melted chocolate into the egg mixture, stirring constantly. Using a large spoon, fold in the ground almonds.
Put the egg whites into a clean dry bowl and whisk until they form stiff peaks. Using a large metal spoon, fold the egg whites into the chocolate mixture until they are just combined. Pour the mixture into the prepared tin and bake for 35 minutes. The torte will be very moist in the middle but resist cooking it for longer.
Remove the torte from the oven and leave to cool completely in the tin before serving.