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Martha's flourless chocolate-walnut torte
- Canola oil cooking spray
- 1 teaspoon cocoa powder, sifted
- 2/3 cup walnuts
- 1/2 cup coconut oil
- 220g dark chocolate, chopped
- 1 1/4 cups caster sugar
- 4 large eggs
- 1/4 cup NESTLÉ BAKERS' CHOICE Cocoa, sifted, extra
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon coconut oil, extra
- 60g dark chocolate, chopped, extra
- 2 tablespoons chopped walnuts, extra
- Step 1Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base with baking paper. Lightly spray baking paper with oil and dust with cocoa.
- Step 2Process walnuts in a small food processor until they resemble fine breadcrumbs (you’ll need 1/2 cup). Melt oil and dark chocolate in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat. Whisk in sugar. Whisk in eggs, 1 at a time. Whisk in extra cocoa, vanilla and salt. Fold in ground walnuts. Spoon batter into prepared pan, spreading to level.
- Step 3Bake for 35 minutes or until set. Cool in pan. Run a knife around edge to loosen cake. Remove from pan.
- Step 4Melt extra oil and extra chocolate in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Cool for 10 minutes. Spread chocolate mixture over cake. Sprinkle with extra walnuts. Cut into wedges. Serve
Glace orange and chocolate torte
- 1 cup (about 170g) finely chopped glace orange peel
- 1 cup (100g) walnut halves, coarsely chopped
- 200g dark chocolate, coarsely chopped
- 1 cup (215g) caster sugar
- 4 eggwhites
- 300ml double cream
- Icing sugar mixture, to dust
- Glace orange or clementine slices, to serve
- Step 1Preheat oven to 160°C. Grease and line the base of two 20cm (base measurement) spring-form pans with baking paper.
- Step 2Combine the orange peel, walnuts, chocolate and 1/4 cup (55g) sugar in a bowl.
- Step 3Use an electric mixer to whisk the eggwhites in a clean, dry bowl until firm peaks form. Gradually add the remaining sugar, a tablespoon at a time, whisking well between each addition. Continue whisking until sugar dissolves. Add the orange mixture and use a metal spoon to gently fold until just combined.
- Step 4Spoon mixture evenly among the prepared pans. Smooth the surface. Bake in preheated oven for 30 minutes or until dry to the touch and crisp. Remove from oven and set aside in pan to cool.
- Step 5Carefully turn a cake out on to a serving platter. Spoon the cream over the top of the cake. Top with the remaining cake. Dust with icing sugar and decorate with orange slices to serve.
Flourless Chocolate Torte
- Melted butter, for greasing
- Plain flour, for dusting
- 250g good-quality dark chocolate, coarsely chopped
- 200g butter, chopped
- 1 teaspoon ground cinnamon
- 4 eggs, separated
- 220g (1 cup) caster sugar
- 3 tablespoons cocoa powder, to serve
- Step 1Preheat oven to 180°C.
- Step 2Brush a 28cm springform pan with the melted butter to grease well. Dust the inside of the pan with plain flour and shake out any excess flour.
- Step 3Combine the chocolate, butter and cinnamon in a medium heat-resistant bowl or in the top of a double saucepan and stir over simmering water until melted and smooth (see microwave tip). Set aside.
- Step 4Beat the egg yolks and 110g (1/2 cup) of the caster sugar in a large mixing bowl with electric beaters until thick and pale and a ribbon forms when the beaters are lifted. Fold in the chocolate mixture with a large metal spoon to combine.
- Step 5Whisk the egg whites in a separate, 1 clean, large mixing bowl with clean electric beaters until soft peaks form. Gradually add the remaining caster sugar, a spoonful at a time, whisking well after each addition until thick and glossy. Gently fold into the chocolate mixture with a large metal spoon until just combined. Pour the mixture into the prepared springform pan.
- Step 6Bake in preheated oven for 50 minutes or until a skewer inserted into the centre comes out dean. Remove from the oven, loosen the sides of the pan and stand for 5-10 minutes to allow the cake to shrink away from the pan. Remove the sides of the pan completely and transfer the torte, still on the pan base, to a wire rack and cool. To serve, transfer the torte to a serving plate and sprinkle evenly with the cocoa.
Gluten-free chocolate and coconut torte
- 50g raw cacao powder
- 1/2 cup boiling water
- 1 cup caster sugar
- 150g coconut oil, melted, cooled
- 3 eggs, at room temperature
- 150g macadamia meal
- 1/2 teaspoon bicarbonate soda
- Pinch salt
- 1 1/2 cups icing sugar, sifted
- 1 1/3 cups desiccated coconut
- 2 egg whites, lightly beaten
- 150g dark eating chocolate
- 30g coconut oil
- Step 1Preheat oven to 170C or 150C fan-force. Grease and line base and sides of a 22cm springform pan with baking paper.
- Step 2Combine cacao and boiling water in a small bowl. Cool slightly.
- Step 3Meanwhile, using an electric mixer with the paddle attachment, beat sugar, coconut oil and eggs for 3 minutes or until smooth and thickened.
- Step 4Combine macadamia meal, bicarbonate and salt in a bowl.
- Step 5With motor on low speed, beat cacao mixture through egg mixture. Add almond mixture and stir until combined. Spoon batter into prepared pan and bake for 40-45 minutes or until a crust has formed but the cake is still slightly wobbly in the centre. Stand pan on a wire rack for 10 minutes. Remove sides of pan and stand to cool completely. Remove base of pan.
- Step 6Make coconut layer: Stir sugar, coconut, eggs until combined. Spread over chocolate cake.
- Step 7Make glaze: Melt chocolate and coconut oil in a heatproof bowl over a saucepan of boiling water (make sure base doesn’t touch the water). Stir until smooth. Remove from heat and stand to cool slightly.
- Step 8Place cake on a wire rack over a sheet of baking paper underneath. Pour chocolate glaze over cake. Using a spatula, spread over top and sides, letting excess drip off onto paper (see Note). Chill cake until glaze sets.
Chocolate and almond torte
- 400g dark chocolate, coarsely chopped
- 300ml thickened cream
- 125g unsalted butter, chopped
- 80g (1/2 cup, lightly packed) brown sugar
- Melted butter, to grease
- 4 eggs, separated
- 1 teaspoon vanilla essence
- 100g (1 cup) almond meal
- 75g (1/2 cup) self-raising flour
- 2 tablespoons cocoa powder
- Cocoa powder, extra, to dust
- Whipped cream, to serve
- Macerated Strawberries (see related recipe), to serve
- Step 1Place the chocolate, cream, butter and sugar in a medium saucepan over low heat. Cook, stirring with a metal spoon, for 5 minutes or until the chocolate melts and the mixture is smooth. Transfer to a large bowl. Set aside for 5 minutes to cool slightly.
- Step 2Preheat oven to 150°C. Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper. Lightly whisk the egg yolks in a small bowl. Add egg yolk and vanilla to the chocolate mixture. Stir until well combined. Stir in the almond meal. Sift the flour and cocoa over the chocolate mixture. Stir until combined.
- Step 3Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Add a large spoonful of egg white to the chocolate mixture. Fold until well combined. Fold in remaining egg white. Pour into the prepared pan and smooth the surface.
- Step 4Bake in oven for 40-45 minutes or until the surface of the cake is firm to the touch. Set aside in the pan for 20 minutes to cool before turning onto a wire rack to cool completely.
- Step 5Dust with cocoa powder. Serve with cream and strawberries.
Hazelnut and chocolate torte
- 250g roasted hazelnuts, roughly chopped
- 250g packet dark chocolate bits
- 1 tablespoon cocoa powder, sifted
- 8 eggwhites, at room temperature
- 3/4 cup caster sugar
- 1/4 cup plain flour, sifted
- 250g punnet strawberries, hulled, sliced
- 1 orange, juiced
- 300ml double thick cream
- Step 1Preheat oven to 180°C. Grease and line a 26cm (base) springform pan.
- Step 2Combine hazelnuts, chocolate bits and cocoa in a bowl. Gently stir to combine.
- Step 3Using an electric mixer, beat eggwhites until soft peaks form. Add sugar, 1 tablespoonful at a time, beating well after each addition. Continue to beat until thick and glossy.
- Step 4Using a large metal spoon, gently fold hazelnut mixture and flour into eggwhites until combined. Spoon mixture into prepared pan. Smooth top. Bake for 35 to 40 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 15 minutes before turning onto a wire rack to cool.
- Step 5Meanwhile, combine strawberries and orange juice in a bowl. Cover and refrigerate until ready to serve. Spread cream over cooled torte. Top with strawberries. Serve.