Master the art of these delicate delights and whip up heavenly, airy desserts like a pro – it’s surprisingly simple.
Ingredients
- 100g dark chocolate, coarsely chopped
- 1/4 cup (30g) walnut halves, coarsely chopped
- 1/4 cup (40g) pistachios, coarsely chopped
- 1/4 cup (45g) pinenuts
- 1/2 cup (100g) caster sugar
- 2 eggwhites
- 1 x 300ml carton double cream
- Cocoa powder, to dust
Method
- Step 1Preheat oven to 120°C. Grease and line base of a 20cm springform pan with baking paper.
- Step 2Combine chocolate, walnuts, pistachios and pinenuts and 1 1/2 tablespoons of the sugar in a large bowl.
- Step 3Use an electric mixer to whisk the eggwhites in a clean, dry bowl until firm peaks form. Gradually add the remaining sugar, 1 tablespoon at a time, and whisk until dissolved. Add chocolate mixture and use a metal spoon to gently fold.
- Step 4Spoon into the prepared pan; smooth surface. Bake in preheated oven for 30 minutes or until dry and crisp to touch. Remove from oven and set aside to cool.
- Step 5Carefully transfer the torte onto a serving platter. Spoon the cream over the top of the torte. Dust with cocoa powder and serve.
- High protein
- Low sodium
- Lower gi
- Vegetarian
Nutrition
2148 kj
Energy
42g
Fat Total
20g
Saturated Fat
2g
Fibre
6g
Protein
63mg
Cholesterol
45.69mg
Sodium
27g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Sarah Hobbs
- Image credit: Ian Wallace
- Publication: Notebook:
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