Sent in by Okkie Jansen an Vuuren

Jeanne Horak-Druiff

260g dark chocolate, chopped
112g butter
zest of one orange
1/4 cup of blackberry liqueur
5 egg yolks
1/4 cup sugar
1/2 cup ground almonds
1/4 cup icing sugar
5 egg whites
1/2 cup sugar
1/4 tsp cream of tartar
pinch of salt
15 fresh blackberries
3-4 Tbsp flaked almonds

In a dry frying pan, lightly toast the slivered almonds (watch them as they burn easily) and set aside.

In a food processor, process the ground almonds and icing sugar together to form a fine almond flour. Set aside.

Grease a 22cm springform pan and line with baking parchment. Pre-heat the oven to 180C.

Melt the chocolate and butter together in a heatproof bowl over a pot of simmering water until almost completely melted. Remove from the heat, add the orange zest and liqueur and stir until smooth.

Whisk together the egg yolks and 1/4 cup sugar until thick and pale yellow. Stir the egg mixture into the chocolate mixture and set aside.

In a clean bowl and with a clean whisk, beat the egg whites, salt and cream of tartar until foamy. Gradually add the sugar and continue beating until the egg whites form soft peaks.

Take about a quarter of the egg white mixture and mix it into the chocolate mixture. Add the almond flour and fold it in well. Add the rest of the egg whites to the chocolate and fold until just incorporated.

Pour the batter into the prepared springform tin. Arrange blackberries on top. (They will sink in – don’t worry, they’re meant to!). Sprinkle toasted almonds on top and bake in the middle of the oven for 25-35 minutes.

Torte is ready when a skewer comes in clean when inserted near the edge, but the centre is still visibly wobbly. Allow to cool completely in tin before removing and cutting.

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