three-nuts chocolate torte

three-nuts chocolate torte
slightly adapted from Jamie Oliver

100 g. peeled almonds
100 g. walnuts
100 g. mostly-peeled hazelnuts*
300 g. dark chocolate (70% cocoa or higher), broken into rough pieces
1 tsp. cocoa powder, heaped + cocoa for dusting the pan
255 g. butter, at room temperature
100 g. fine sugar or caster sugar
6 large egss, separated
pinch of salt

Preheat the oven to 375 degrees Fahrenheit. Choose an 8 or 10-inch cake pan (preferably spring-form) and line the bottom with parchment paper. Then butter the bottom and sides, and dust with cocoa. Set it on a cookie sheet, in case a little bit of butter weeps out while it's baking.

Put the nuts in a food processor and whiz until finely ground. Add the chocolate and cocoa, and whiz another 30 seconds to break the chocolate up. Spoon it out of the food processor and set aside.

Beat the butter and sugar in the food processor until pale and fluffy. Add the egg yolks one at a time, then mix in the chocolate and nut mixture. Set aside in a separate, large bowl.

In another bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Gently fold the egg whites into the big bowl of chocolate-nut-butter mixture. Pour it all into the prepared pan.

Bake about 40 – 45 minutes for an 8-inch pan, possibly 35 – 40 for a 10-inch pan. You want this cake to be moist, so trust your nose! You should also stick a cake pin tester into the cake for 5 seconds and have it come out clean when it's ready.

Let cool before serving.


hazelnut whip cream

500 ml. whipping cream
3 tbsp. fine or caster sugar
3 tbsp. Frangelico or hazelnut liqueur

Beat the cream with the sugar and liqueur until it's puffy. Serve a big dollop with each slice of cake.


* You might need to roast the hazelnuts to get much of their peels off if you can't buy them peeled.