Jeg så denne på Jamie’s “Naked Chef” og tænkte at den må jeg prøve… Men desværre nåede jeg ikke at skrive opskriften ned 🙁

Efterfølgende har jeg fundet opskriften på nettet og nu bliver den gemt her, så jeg ved hvor den er når jeg får lejlighed til at prøve den… (på engelsk)

Ingredients
150 g almonds, peeled
150 g walnuts, finely ground
300 g dark chocolate
1 teaspoon cocoa powder, heaped
255 g butter
100 g caster sugar
6 large eggs, separated
salt
Ingredients
150 g almonds, peeled
150 g walnuts, finely ground
300 g dark chocolate
1 teaspoon cocoa powder, heaped
255 g butter
100 g caster sugar
6 large eggs, separated
salt

Directions
1. Preheat oven to 190c/375f/Gas 5.
2. 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.
3. Place the nuts into a food processor and whizz up until finely ground.
4. Add the chocolate and cocoa, and whizz for 30 seconds to break up the chocolate.
5. Put to one side in a separate bowl.
6. Add the butter and sugar to the food processor and beat until pale and fluffy.
7. At this point, add the egg yolks one at a time, then mix together with the chocolate and nuts.
8. In another bowl beat the egg whites with a pinch of salt, until they form stiff peaks.
9. Gently fold the egg whites into the chocolate, butter and nut mix.
10. Pour all the mixture into the tin.
11. Bake in the preheated oven for around an hour.
12. To test if the torte is cooked, insert a cocktail stick or the tip of a knife for five seconds.
13. When removed, it should be reasonably clean.
14. Serve with whipped cream, ice-cream or creme fraiche. 1. Preheat oven to 190c/375f/Gas 5.
2. 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.
3. Place the nuts into a food processor and whizz up until finely ground.
4. Add the chocolate and cocoa, and whizz for 30 seconds to break up the chocolate.
5. Put to one side in a separate bowl.
6. Add the butter and sugar to the food processor and beat until pale and fluffy.
7. At this point, add the egg yolks one at a time, then mix together with the chocolate and nuts.
8. In another bowl beat the egg whites with a pinch of salt, until they form stiff peaks.
9. Gently fold the egg whites into the chocolate, butter and nut mix.
10. Pour all the mixture into the tin.
11. Bake in the preheated oven for around an hour.
12. To test if the torte is cooked, insert a cocktail stick or the tip of a knife for five seconds.
13. When removed, it should be reasonably clean.
14. Serve with whipped cream, ice-cream or creme fraiche.