A wonderful chocolate torte with whipped cream and nuts. It needs to be left in the fridge for a few hours for the flavours to come together, so make it the evening before for best results. A great make-ahead dessert for parties.
8 people made this
For the pastry
100g caster sugar
150g milk chocolate, finely grated
300g ground nuts
2 heaped tablespoons flour
1/2 teaspoon baking powder
For the topping
50g milk chocolate, finely grated
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 180 C / Gas 4 and grease a 25cm springform baking tin.
Mix all the pastry ingredients in a bowl and place into the greased tin. Bake in the preheated oven for about 40 minutes.
Allow the pastry base to cool and cut about 2/3 of the top of it off. Beat the cream until stiff. Crumble the pastry you cut off and fold into the whipped cream.
Put the springform rim around the bottom again and spread the cream mix onto the pastry base. Sprinkle with the grated chocolate. Leave for a few hours in the refrigerator.