Name: Chocolate and Nut Torte recipe
Prep time: 30 min
Cook time: 360 min
Total time: 390 min
Yield: 6
Ingredients: 4 egg whites beaten; 3/4 cup caster sugar; 1 cup hazelnut meal; 1/4 cup plain flour sifted; 60 g dark chocolate grated; 1/2 cup cocoa powder *to decorate; 1/2 cup whipped cream *to decorate; 1 Mars Bar sliced *to decorate; 1/2 cup fresh strawberries *to decorate; 1/2 cup thickened cream; 180 g Mars Bar chopped; 2 tbs coffee flavoured liquer; 2 egg separated; 3 tsp gelatine powder; 1/4 cup water; 1 1/2 tsp caster sugar

by Melissa Last updated on 07/09/2019

This is a divine dessert - but not for dieters! - Melissa

Ingredients

4 egg whites beaten
3/4 cup caster sugar
1 cup hazelnut meal
1/4 cup plain flour sifted
60 g dark chocolate grated
1/2 cup cocoa powder *to decorate
1/2 cup whipped cream *to decorate
1 Mars Bar sliced *to decorate
1/2 cup fresh strawberries *to decorate

Chocolate cream

1/2 cup thickened cream
180 g Mars Bar chopped
2 tbs coffee flavoured liquer
2 egg separated
3 tsp gelatine powder
1/4 cup water
1 1/2 tsp caster sugar

Method

Step 1

Grease two 22 cm round sandwich pans and line bases with baking paper.
Step 2

Beat egg whites in a small bowl with an electric mixer until soft peaks form.
Step 3

Gradually add sugar, beating well until sugar is dissolved.
Step 4

Fold in hazelnut meal, sifted flour and chocolate.
Step 5

Spread the mixture evenly in both tins.
Step 6

Cook at 160C for about 25 minutes until firm.
Step 7

Allow to cool for a few minutes in the pans and then turn out onto cooling rack.
Step 8

Chocolate cream: Place cream and Mars Bars in small saucepan until melted. Cool.
Step 9

Stir in egg yolks and liqueur.
Step 10

Sprinkle gelatine over water in a heatproof jug and stand jug in a pan of simmering water, stirring until the gelatine has dissolved.
Step 11

Stir the gelatine into the chocolate mixture and then transfer into a large bowl.
Step 12

Beat egg whites in a small bowl with an electric mixer until soft peaks form.
Step 13

Add sugar and then fold into chocolate mixture.
Step 14

Line a 22 cm round sandwich pan with plastic wrap.
Step 15

Place one cake base in pan, top with chocolate cream, cover and refrigerate for 20 minutes.
Step 16

Top with remaining cake, cover and refrigerate overnight.
Step 17

Remove cake from pan and dust with cocoa.
Step 18

Serve with whipped cream, strawberries and Mars Bar slices.