Chocolate & Nut Torte
- Active Time 15m
- Total Time 13h
- 1 2/3 cups combined almonds and hazelnuts
- 8 ounces semisweet chocolate, chopped
- 6 egg whites
- Pinch salt
- 1/3 cup superfine sugar
- 3 1/2 ounces chopped glaceed figs
- 3 1/2 ounces chopped dried dates
- 1 3/4 ounces chopped glaceed apricots
Preheat the oven to 350 degrees F. Grease a 9-inch springform pan and line with foil.
Place the almonds, hazelnuts and chocolate in the bowl of a food processor and process until fine. Beat together the egg whites with a pinch of salt until almost stiff. Gradually add the sugar and continue beating until the mixture forms a meringue.
Stir in one-third of the chocolate and nut mixture and one-third of the fruit. Fold through the remaining chocolate and fruit.
Pour into the prepared pan and bake for 45 minutes. After 45 minutes, turn off the oven and allow the cake to cool in the oven with the door ajar. When cooled, turn out and wrap in plastic wrap and foil and refrigerate over night before serving.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
334 calories; 17g total fat; 0mg cholesterol; 55mg sodium; 46g carbohydrates; 5g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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