Chocolate and roasted almond torte

A slice of this rich chocolate torte sprinkled with crushed praline makes an excellent dessert or indulgent afternoon tea.
CHOCOLATE AND Roasted Almond Torte
1H 15M



1.Preheat oven to 180°C (160°C fan forced). Grease a 24cm (9½-inch) springform pan, line the base and side with baking paper.
2.Blend or process nuts until fine. Preheat oven to 180°C (160° fan forced). Place nuts on a baking-paper-lined oven tray, roast about 5 minutes or until browned lightly. Meanwhile, stir sugar and the water in a small frying pan over heat without boiling, until sugar dissolves, bring to the boil. Boil, uncovered, without stirring, until mixture is caramel in colour. Pour toffee over nuts on tray, stand at room temperature until set. Break about one-third of the praline into pieces, place in a resealable plastic bag, seal tightly. Smash praline with a rolling pin or meat mallet until crushed finely. Break remaining praline into large shards.
3.Stir butter and chocolate in a medium saucepan over low heat until smooth. Cool.
4.Beat egg yolks and sugar in a large bowl with an electric mixer until combined. Beat egg whites in a medium bowl with an electric mixer until soft peaks form.
5.Fold chocolate mixture and nuts into egg yolk mixture, fold in egg white mixture, in two batches. Pour mixture into pan.
6.Bake cake about 40 minutes. Stand in pan 10 minutes, transfer to a wire rack over an oven tray to cool.
7.Meanwhile, make almond praline and chocolate glaze.
8.Spread glaze over top and side of cake, sprinkle top with crushed praline. Serve cake with thick cream and praline shards.

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