Serves 8-10
Ingredients
- ¾ Cup Butter
- 1¼ Cups Sugar
- 2 Eggs, Separated
- 1 Teaspoon Vanilla Extract
- 1 Cup Dark Chocolate, Melted and Cooled but still liquid
- 1 Envy™ Apple, Cored and Grated – squeeze out excess juice using a paper towel
- 1 ½ Cups Ground Almonds or Almond Flour
- 2/3 Cup Dark Chocolate + 2 Tablespoons Heavy Cream
METHOD
- Pre-heat the oven to 325 degrees F
- Line a 9-inch spring form cake pan with baking paper and lightly grease the sides
- Using an electric beater cream the butter and sugar for 4-5 minutes until creamy and pale
- Add the egg yolks and beat well
- Add the vanilla extract and pour in the cooled chocolate, beating on low speed until smooth and evenly colored
- Remove from the beater and fold in the grated Envy™ apple and almond flour
- Using a clean whisk or beater, whip the egg whites until white with soft to medium peaks
- Fold the egg whites into the chocolate base mixture then pour into the lined tin
- Bake for 50-60 minutes until the crust has set on the top and wobbles slightly when you shake the pan
- Allow to cool for at least an hour then chill for 2 hours in the fridge
- Heat the remaining chocolate and cream until smooth and glossy then swirl over the top of the torte and allow to set for 30 minutes
- Serve with softly whipped cream and crushed freeze-dried or fresh raspberries
