Jamie Oliver's Two Nuts Chocolate Torte
Indulge in the rich decadence of Jamie Oliver's Two Nuts Chocolate Torte, a luxurious dessert that combines roasted almonds and hazelnuts with velvety dark chocolate for an irresistible treat. This flourless torte is naturally gluten-free and features a light yet moist texture, thanks to whipped egg whites folded gently into the nutty-chocolate batter. Perfectly balanced with a touch of cocoa powder and a hint of salt, the torte is baked to perfection, offering a slightly crisp exterior and a melt-in-your-mouth center. Whether served with a dollop of whipped cream or a dusting of powdered sugar, this stunning dessert is the ultimate crowd-pleaser for special occasions or as a fuss-free dinner party finale. Ready in just over an hour, Jamie Oliver's Two Nuts Chocolate Torte is the perfect combination of simplicity and indulgence for chocolate lovers everywhere!
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Ingredients
- 150 grams Almonds
- 150 grams Hazelnuts
- 200 grams Dark chocolate (70% cocoa solids)
- 200 grams Unsalted butter
- 200 grams Caster sugar
- 6 large Eggs
- 1 tablespoon Cocoa powder
- 1 pinch Salt
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease a 23cm (9-inch) springform cake tin and line the base with baking parchment.
Step 2
Spread the almonds and hazelnuts on a baking tray in a single layer. Roast them in the preheated oven for 8–10 minutes until lightly golden and aromatic. Allow them to cool, then blitz them in a food processor until fine but not too powdery.
Step 3
In a heatproof bowl, melt the dark chocolate and butter together using a double boiler or microwave. Stir occasionally until smooth. Set aside to cool slightly.
Step 4
Separate the eggs, placing the whites in one large mixing bowl and the yolks in another.
Step 5
Add the caster sugar to the egg yolks and whisk until pale and fluffy. Gradually fold in the melted chocolate and butter mixture. Stir in the ground nuts and a pinch of salt.
Step 6
Using an electric hand whisk or stand mixer, whisk the egg whites to stiff peaks. Gently fold the whisked whites into the chocolate and nut mixture in batches, ensuring not to deflate the air in the whites.
Step 7
Pour the batter into the prepared cake tin and smooth the top with a spatula. Dust cocoa powder lightly over the surface for added flavor and decoration.
Step 8
Bake the torte in the oven for 45–50 minutes or until the top is set and a skewer inserted in the center comes out with just a few moist crumbs.
Step 9
Remove the torte from the oven and allow it to cool in the tin for 15 minutes. Then carefully release it from the springform tin and move it to a wire rack to cool completely.
Step 10
Serve the torte on its own or with a dollop of whipped cream or a dusting of icing sugar.
Nutrition Facts
| Serving size | (1205.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5739.8 |
| Total Fat 451.9g | 0% |
| Saturated Fat 169.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1558.9mg | 0% |
| Sodium 635.3mg | 0% |
| Total Carbohydrate 353.7g | 0% |
| Dietary Fiber 59.7g | 0% |
| Total Sugars 259.5g | |
| Protein 107.1g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 980.0mg | 0% |
| Iron 44.0mg | 0% |
| Potassium 1966.9mg | 0% |
Source of Calories