As this is my favourite party cake or dessert, I often make it in a larger 30cm pan, so I have given you an option in pan size. If you do not have a 30cm pan, use 2 X 20cm pans, the torte will be slightly thinner in 20cm pans, so give it 5 minutes less baking time.
Baking time approximately 1 hour
150 g 200g macadamia nuts or blanched & peeled almonds (unsalted)
150 g 200g walnuts or pecans
300 g 400g good quality dark chocolate
10ml 15ml cocoa powder
255 g 340g butter, at room temperature
100 g 130g castor sugar
5ml 7ml vanilla extract
6 8 large eggs, separated
3ml 4ml salt
100g / 120g extra nuts, coarsely chopped (I like chunks of walnuts or pecans)
100g / 120g dried cranberries, golden sultanas and/or glace cherries or mixed glace citrus peel cut into quarters, soaked for at least 5 hours in 20ml brandy, citrus flavoured liqueur or rooibos tea
- Preheat oven to 190°C
- Line the bottom of a cake tin with baking paper before buttering the bottom and sides, then dusting with flour. If you have a loose bottomed tin, use it!
- Place the nuts into a food processor and whizz up until finely ground, do not over mix as you may get a nut butter!
- Add the chocolate and cocoa, and whizz for 30 seconds to break up the chocolate
- Put to one side in a separate bowl
- Using a food mixer, cream butter and sugar until pale and fluffy, ensuring that the sugar has dissolved.
- Add the vanilla and egg yolks one at a time, beating thoroughly between each addition. This step is important; the mixture should resemble thick mayonnaise. As there is no flour you cannot over beat the mixture!
- Add the chocolate, nuts, soaked fruit and chopped nuts
- In another clean, dry bowl beat the egg whites with a pinch of salt, until they form soft peaks
- Gently fold the egg whites into the batter, about a third at a time. The first third will ‘loosen’ the mixture, making the next two easier.
- Pour all the mixture into the tin, gently smooth the surface
- Bake in the preheated oven for around an hour
- To test if the torte is cooked, insert a cocktail stick or the tip of a knife for five seconds. When removed, it should be reasonably clean
- Allow cake to rest in the pan for about 15 minutes
- Remove from the pan, serve slightly warm or at room temperature
- Decorate the top of the cake with food safe glitter, grated chocolate or any decoration befitting the occasion. As this is such a healthy cake I certainly would not spoil it by adding a sugar-based frosting!
- Serve with whipped cream or a spoonful of thick full cream yoghurt
- This cake keeps for up to 8 days if wrapped in plastic