Two Nuts Chocolate Torte

This weekend I made a delicious and richly decadent chocolate cake from an old recipe book… I’m pretty sure it was out of Jamie Oliver’s first book, if not then certainly it was one of his first.

Serving Suggestion

The cake is made with ground nuts instead of flour so the consistency is dense and the flavour is oh so rich. However, a small slice is all that is needed for each person which means the cake is suitable for a large group of say 10.

My Take on the Recipe

It is the kind of recipe that is a little fiddly because the eggs need to be separated and the egg yolks go into the mix quite early on but the stiffly beaten eggs whites are added in at the end. But it’s so worth the effort!

I served this cake with poached and roasted pears and chocolate sauce. See the recipe here.

What I Would Change?

I used a spring form cake tin and there was a slight seepage of butter… make sure the cake tin rests on a solid tray in the oven to catch all the drips otherwise you will need to clean the oven like I did!

Recipe Card

To print the recipe, simply click the ‘Print’ button below and save your PDF for easy reference!

❤️ 🍫 🥜 🥧 🥜 🍫 ❤️

Chocolate Nut Torte

• Servings: 8–10
• Prep Time: 20 mins
• Cook Time: 60 mins
• Difficulty: medium
• Rating: ★★★★★
• Print

A rich, moist chocolate torte made with almonds, walnuts, and dark chocolate. Beautifully indulgent and perfect for dinner parties or special occasions.

Tip: This cake is even better the next day after the flavours have settled. Store in an airtight container.

Serving Suggestion: Dust with cocoa or icing sugar and serve with white wine poached pears and chocolate sauce for a stunning finish.

Recipe credit: Jamie Oliver

Ingredients

• 150g almonds, peeled
• 150g walnuts, finely ground
• 300g dark chocolate
• 1 tsp cocoa powder, heaped
• 255g butter
• 100g caster sugar
• 6 large eggs, separated
• pinch of salt

Directions

1. Preheat: Preheat oven to 190°C / 375°F / Gas 5.

2. Prepare Tin: Line the bottom of a 20–25cm (8–10″) tin with greaseproof paper. Butter the bottom and sides, then dust with flour.

3. Blend Nuts & Chocolate: In a food processor, blitz the almonds until finely ground. Add chocolate and cocoa, and pulse for 30 seconds to break it up. Set aside.

4. Cream Butter & Sugar: Cream the butter and sugar in the food processor until pale and fluffy.

5. Add Yolks & Mix: Add egg yolks one at a time to the butter mix. Then stir in the chocolate and nut mixture.

6. Whisk Egg Whites: In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Gently fold into the chocolate mixture.

7. Bake: Pour mixture into the prepared tin. Bake for around 1 hour.

8. Test Doneness: Insert a cocktail stick or knife for 5 seconds—it should come out reasonably clean.

9. Serve: Serve with whipped cream, ice cream, or crème fraîche.

Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet