Two-nut chocolate torte with chocolate ganache

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Two-nut chocolate torte with chocolate ganache

Two-nut torte

Ingredients
   
150g almond slivers
150g pecans
300g dark chocolate
5ml cocoa powder
255g     butter
100g castor sugar
6 eggs, separated

Method

  1. Preheat the oven to 180°C.
  2. Line the bottom of two bread tins with greaseproof paper before buttering the sides and dusting with cocoa powder.
  3. Place the nuts in a food processor and process until finely ground.
  4. Add the chocolate and cocoa and process for 30 seconds to break up the chocolate. Put the mixture aside.
  5. Cream the butter and the sugar until light and fluffy.
  6. Add the egg yolks one at a time and mix well.
  7. Add the chocolate and nut mixture to the butter and egg mixture.
  8. Beat the egg whites (add a pinch of salt) to reach stiff peak stage.
  9. Gently fold the egg whites into the chocolate mixture.
  10. Pour the mixture into the prepared tin and bake for around an hour in the preheated oven.
  11. Decorate the torte with white chocolate fondant and chocolate shards.

White chocolate ganache

Ingredients
   
420g good quality white chocolate
500ml     cream, slightly heated
  A knob of butter

Method

  1. Slowly heat the cream on low heat.
  2. Cut the chocolate into smaller pieces and add to the cream.
  3. Gently heat until all the chocolate has melted.
  4. Lastly add the knob of butter.
  5. Cool before using.