8
1 hour 15 minutes

Ingredients

  • 230g of dark chocolate, broken into pieces
  • 150g of butter, diced
  • 4 eggs
  • 160g of sugar
  • 70g of blanched peanuts, unsalted
  • 30g of blanched almonds
  • 20ml of rum
  • 10g of coffee granules

Method

1
Preheat the oven to 160°C/gas mark 3. Place the chocolate and butter in a bowl over a pan of simmering water until melted, stirring to combine
2
Place the peanuts and almonds in a blender and blitz to a coarse powder. Be careful not to over-blend, otherwise the nuts will turn into a sticky paste
3
Separate the eggs and beat the yolks with the sugar in a large bowl. Stir in the ground nuts, coffee and rum along with the melted chocolate and butter mixture
4
In a separate bowl, whisk the egg whites to stiff peaks using an electric whisk. Carefully fold the whites into the chocolate mixture, a third at a time
5
Grease a 23cm springform cake tin. Pour in the mixture and smooth the top with a knife
6
Bake the torta in the oven for 35–40 minutes. The cake is done when an inserted skewer or small knife comes out clean
7
Remove the cake from the oven and allow to cool. Just before serving, dust with icing sugar and remove from the tin