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Ingredients
200g butter, plus extra for buttering the cake tin
2 x 100g blanched whole almonds
200g 70% cocoa dark chocolate, broken into pieces
4 British Blacktail Free Range Large Eggs, separated
150g caster sugar
½ tbsp cocoa powder, plus more for dusting (or you can use icing sugar)
3 tbsp toasted flaked almonds
300ml double cream
2 tbsp light brown soft sugar
2 tbsp Disaronno
Method
Preheat the oven to 180ºC, gas mark 4.
Butter a 22-23cm springform cake tin, then
line the base with baking parchment.
Toast the almonds in a dry frying pan over
a medium heat. Toss them around every so
often. If I do this in the oven, I forget about
them so I toast them in a pan on the hob.
Leave to cool, then blitz in a food processor
in short spurts – if you over process the nuts
they become oily.
Put the butter and chocolate in a bowl set
over a pan of simmering water. The bottom of
the bowl must not touch the water. It’s easy
for the chocolate to get too hot. Melt together,
stirring with a wooden spoon to help it along.
Remove the bowl and set aside to cool.
In a large bowl, beat the egg yolks and caster
sugar until pale and increased in volume. Slowly
add the melted chocolate and butter, a pinch of
salt and the cocoa powder
Beat the whites in another scrupulously clean
large bowl until at medium peak stage. The
egg whites should hold their shape but, when
you hold the beaters up, the peaks should
slightly droop. Using a large metal spoon, fold
the almonds into the cake with ½ the whites,
followed by the other ½.
Scrape the batter into the tin and bake for
35-40 minutes, until coming away from the
sides of the tin. To test for doneness, push a
skewer into the middle of the cake. It should be
almost clean when it comes out, but this cake
stays soft in the middle so is harder to gauge.
Leave to cool for 15 minutes, then unclasp
the ring on the tin. Leave the cake on the base
to cool completely. Carefully turn the cake over
and remove the base and paper. Transfer to a
serving plate. The cake will deflate, but that’s
normal. Sift cocoa powder or icing sugar over
the top. Scatter with the toasted almond flakes.
Whip the cream until holding its shape, then
beat in the soft sugar. Slowly add the amaretto,
whisking on low speed. Taste so you don’t add
more than you need. Serve with the torta.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
3,364kJ/ 819kcals
Fat
68g
Saturated Fat
34g
Carbohydrates
33g
Sugars
32g
Fibre
2.3g
Protein
15g
Salt
0.2g
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