• 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