Two-Nuts Flourless Chocolate Torte

This is a great recipe when you are having non-gluten free friends over for dinner and want to serve a delicious beautiful cake that doesn’t taste gluten free.

From The Naked Chef Takes Off by Jamie Oliver, 2000, ISBN# 1-4013-0824-4

5 ½ oz. shelled and peeled almonds
5 ½ oz. shelled walnuts, finely ground
11 oz. best-quality semisweet or bittersweet chocolate (70% chocolate solids)
1 heaped tsp. best-quality unsweetened cocoa powder
1 cup plus 2 Tbsp. butter
½ cup superfine sugar
6 large eggs, separated
salt

Preheat the oven to 375º F. Line the bottom of a 8 or 10 inch pie plate with a piece of wax paper before buttering the bottom and sides then dusting with flour. Place the nuts into a food processor and whiz up until finely ground. Then add the chocolate and cocoa and whiz for 30 seconds to break up the chocolate. Put to one side in a separate bowl. Add the butter and sugar to the food processor and process until pale and fluffy. At this point add the egg yolks, one at a time, then mix together with the chocolate and nuts. In another bowl beat the egg whites with a pinch of a salt until they form stiff peaks. Gently fold the egg whites into the chocolate, butter and nut mix. Pour all the mixture into the pie plate. Bake in the preheated oven for around 1 hour. To test if the torte is cooked, insert a toothpick or the tip of a knife for 5 seconds: when removed it should be reasonably clean. Serve with whipped cream, ice cream or crème fraîche. (optional)

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