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Torta di cioccolata

Ingredients

  • 100g whole blanched almonds
  • 2/3 cup (100g) blanched hazelnuts (see note)
  • 2/3 cup (100g) unsalted pistachio kernels
  • 200g plain butter biscuits or shortbread
  • 2 tablespoons chopped glace orange
  • 200g dark chocolate, chopped
  • 2 eggs, plus 2 extra yolks
  • 1/2 cup (110g) caster sugar
  • 150g unsalted butter, melted
  • Cocoa powder, to dust

Method

  • Step 1 - Preheat oven to 180°C. Lightly oil the base of a 23cm springform cake pan and line with baking paper. Spread nuts on a baking tray and roast for 5-6 minutes or until golden. Remove and cool. Place in a food processor and pulse until coarse crumbs. Remove and set aside, then add the biscuits to the processor and process to coarse crumbs (or place in a plastic bag and crush with a rolling pin).
  • Step 2 - Combine the nuts, biscuits and glace orange in a bowl. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bowl doesn't touch the water, then cool slightly.
  • Step 3 - Place the eggs, extra yolks and sugar in the bowl of an electric mixer and beat for 5-6 minutes until thick and pale. Slowly add the butter with the mixer running. Beat in the cooled chocolate and fold in the biscuit mixture.
  • Step 4 - Pour into the prepared pan, then refrigerate for 4 hours or until firm. Transfer to a serving plate, dust with cocoa and cut into wedges to serve.
  • Recipe Ingredient

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