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Valrhona Bittersweet Chocolate Torte

Serves 10-12

200g Valrhona Guanaja  
200g Lewis Road unsalted butter
300g caster sugar
6 free-range eggs
150g Kernelz walnut pieces , ground

Heat oven to 180°C. Grease and line a 26cm cake tin (preferably a loose-bottomed one).

Melt the chocolate and butter in a bowl over a pan of simmering water and stir until smooth. Remove from the heat.

Combine caster sugar and eggs in a bowl and beat with an electric beater until thick and pale. Stir in the ground walnuts. With the beater on low, mix the chocolate into the egg mixture. Tip into the cake tin and cook for 35-40 minutes.

The torte will be fudgy in the centre and cracked on the top. Be careful not to overcook. Allow to cool in the tin before removing.

Sabato


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