Chocolate Torte

By Dhruv Baker

IINGREDIENTS 150g dark chocolate (70%) 5 eggs, separated 170g light muscovado sugar 175g blanched whole almonds 125g unsalted butter 200ml Amaretto

METHOD 1. Preheat oven to 150C. 2. Cut out a circle of greaseproof paper to fit the bottom of a circular cake tin with a removable base and grease the sides of the tin with butter. 3. Melt the butter and chocolate in a Bain Marie. Once melted, leave to cool slightly. 4. Place the almonds in a food processor and process until completely blitzed. 5. Mix the ground almonds with the sugar and add to the chocolate and butter mix. 6. Add the egg yolks and 100ml of Amaretto, then stir to combine. 7. Whisk the egg whites until soft peaks form. Fold a third of the egg whites into the chocolate mixture using a large metal spoon. Then add the rest of the egg whites, continuing to fold the mixture until just combined. Be careful not to overmix! 8. Spoon the mixture into the prepared tin. 9. Bake for 30 minutes until the cake is just set, then leave to cool for a few minutes before turning out. 10. Whip the cream with a little sugar and the rest of the Amaretto, then dollop on to a slice of the torte. Enjoy!