Serves 8-10


  • 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


  1. Pre-heat the oven to 325 degrees F
  2. Line a 9-inch spring form cake pan with baking paper and lightly grease the sides
  3. Using an electric beater cream the butter and sugar for 4-5 minutes until creamy and pale
  4. Add the egg yolks and beat well
  5. Add the vanilla extract and pour in the cooled chocolate, beating on low speed until smooth and evenly colored
  6. Remove from the beater and fold in the grated Envy™ apple and almond flour
  7. Using a clean whisk or beater, whip the egg whites until white with soft to medium peaks
  8. Fold the egg whites into the chocolate base mixture then pour into the lined tin
  9. Bake for 50-60 minutes until the crust has set on the top and wobbles slightly when you shake the pan
  10. Allow to cool for at least an hour then chill for 2 hours in the fridge
  11. 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
  12. Serve with softly whipped cream and crushed freeze-dried or fresh raspberries



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