Flourless Chocolate, envy™ Apple & Almond Torte

  • Servings

    8-10

INGREDIENTS

  • 165g butter
  • 1¼ cups caster sugar
  • 2 eggs, separated
  • 1 teaspoon vanilla paste
  • 150g dark chocolate, melted and cooled but still liquid
  • 1 envy™ apple, cored and grated - squeeze out excess juice using a paper towel
  • 1 ½ cups ground almonds
  • 100g dark chocolate + 2 tablespoons cream

METHOD

  • Pre-heat the oven to 170 degrees
  • Line a 21cm spring form cake tin with baking paper and lightly grease the sides
  • Using an electric beater cream the butter and sugar for 4-5 minutes until creamy and pale
  • Add the egg yolks and beat well
  • Add the vanilla paste and pour in the cooled chocolate, beating on low speed until smooth and evenly coloured
  • Remove from the beater and fold in the grated envy™ apple and ground almonds
  • Using a clean whisk or beater, whip the egg whites until white with soft to medium peaks
  • Fold the egg whites into the chocolate base mixture then pour into the lined tin
  • Bake for 50-60 minutes until the crust has set on the top and wobbles slightly when you shake the tin
  • Allow to cool for at least an hour then chill for 2 hours
  • Heat the chocolate and cream until smooth and glossy then swirl over the top of the torte and allow to set for 30 minutes
  • Serve with softly whipped cream and crushed freeze-dried or fresh raspberries

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