Ingredients:
Torte:
• 6 eggs, separated
• 90 ml caster sugar
• 250 g Nestlé Albany Chocolate
• 100 g unsalted butter
• 100 g hazelnut or almonds, roughly chopped in a food processor
Ganache Topping:
• 200 g Nestlé Albany Chocolate
• 50 g unsalted butter
• 100 ml Nestlé Ideal Low Fat Evaporated Milk
• Chocolate-coated nuts to decorate (optional)
Method:
- Preheat the oven to 180°C. Grease a 20 cm square cake tin and line it with baking paper.
Torte:
- Whisk the egg yolks and sugar until thick and pale yellow. Melt the chocolate and butter together in the microwave oven at 70% power.
- Add the chocolate mixture to the egg yolk mixture. Add the nuts and mix in gently.
- Whisk the egg whites until stiff and fold them into the batter. Spoon the batter into the cake tin and put in a roasting pan filled halfway with boiling water.
- Bake for 30 minutes or until done (a skewer inserted in the middle should come out clean).
- Leave to cool then cut into squares.
Ganache Topping:
- Melt the chocolate and butter together in the microwave oven at 70% power. Mix well and stir in the evaporated milk.
- Leave the mixture to cool and become slightly firm. Cover each cake square with the ganache. Decorate with chocolate-coated nuts (if using).