17/07/2024
Chocolate, Prune and Pecan Torte
A delicious torte packed choc-a-block with fruity prunes, crunchy nuts and chunks of chocolate.
Makes:
1 x 20cm torte
Prep Time: 15 minutes
Cooking Time: 30 minutes
Ingredients
- 180g block dark chocolate
- 100g pitted prunes
- 125g pecan nuts
- 1 1/2 tablespoons cocoa
- 3 egg whites
- 1/4 cup caster sugar
- 1 cup cream, whipped, for garnish
- chocolate shavings and cocoa, for garnish
Method
- Butter and line a 20cm round springform tin.
- Chop chocolate into chunks and reserve 1/4 for garnish.
- Roughly chop prunes and pecan nuts and combine with chocolate chunks and cocoa.
- Beat egg whites until stiff peaks form and gradually beat in caster sugar until dissolved and the mixture is glossy. Gently fold in nut mixture until combined.
- Spoon into prepared tin and bake at 180°C for 30 minutes or until firm. Turn off and allow to cool completely in oven with door ajar.
- Serve topped with cream, chocolate shavings and dust with cocoa.
Tips
- This cake benefits from being made and refrigerated for 24 hours beforehand.
- STYLING Use a sharp cook’s knife to chop and shave the chocolate, reserving the most attractive bits for garnish.
- DRINK Pedro Ximenez sherry
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