Chocolate and Walnut Torte

I always keep packets of various nuts in the cupboard and bars of chocolate usually the 70 percent cocoa kind for a quick cake or torte if I need a dessert or an addition to school lunch box. I like this recipe as it uses loads of eggs or egg whites (if left over from making Zabaione or custard).….You can also use hazelnuts, almonds, or a mix if that is all you have in the pantry (unsalted is key for a cake recipe)….

Ingredients:

180g Dark Chocolate 70%

125g Butter melted

1 tbsp Espresso coffee (optional)

100g Brown Sugar

1 tsp Vanilla Extract

150g walnut meal (use walnuts, almonds, hazelnuts and blend in food processor, I use a Nutri Bullet takes less than 30 seconds)

5-6 egg whites whipped until thick and foamy (make sure bowl is clean)

20cm spring form tin lined and greased, oven at 180 degrees (moderate)

Method:

Melt chocolate and butter together in small saucepan very gently on low heat stirring continually as not to burn or stick to side (take straight off heat if bubbles and stir vigorously). Add coffee and stir, put to the side.

Whip egg whites until thick and foamy in large bowl, set aside.

Add sugar and vanilla to chocolate and mix. Add walnut meal combine. Lastly, with large spoon add to egg white bowl and stir until creamy and combined all together.

Place mix in tin and bake for 30 minutes. Take out of the oven gently, the cake will deflate a little.