Chocolate and toasted almond torte (with almond brittle)

Prep time: 10 mins     Bake time: 40 mins 

Makes 1 round 9'' cake

Indulgent and full of flavour cake that is moist and delicious. It is gluten-free as an added bonus. The showstopper on your table!

For the cake:

200 g blanched almonds, toasted and finely ground (or substitute for ready ground almonds)

185 g unsalted butter

200 g dark chocolate, chopped (I use 65% cocoa solids)

6 large eggs

pinch of salt

220 g caster sugar

1 tsp vanilla paste

For the chocolate glaze:

225 g heavy cream

200 g chocolate, chopped (I use 65% cocoa solids)

1 tsp vanilla paste

For the decoration:

crushed almond brittle or 2 Tbsp toasted flaked almonds 

1. Heat the oven up to 180*C and line up 9'' round springform with parchment paper.

2. Melt butter with chocolate over a bain-marie and allow to cool. Mix in vanilla paste.

3. Beat egg yolks with sugar until pale.

4. Beat egg whites with a pinch of salt until peaks form.

5. Fold chocolate + butter and nuts into egg yolk mixture. 

6. Fold 1/3 of the egg whites into the chocolate and egg yolk mix with rubber or metal spoon to soften it. Then add rest of the egg whites and fold gently trying to keep as much air as possible. Do not overmix!

7. Pour the batter into the springform and place in the middle of the oven. Bake the torte for 40 mins. Take out of the oven and allow to stand in the tin for 10 mins to cool slightly.

8. For the glaze: In a small saucepan, bring the cream to the boil. Take off the heat and immediately drop all the chopped chocolate into the hot crea.m swirl it around for the chocolate to be covered in hot cream. Let it stand for 1 min and then add vanilla paste and mix well. Pour over the torte and spread evenly. Sprinkle the almond brittle or flaked almonds for decoration (optional).

9. Enjoy!