Chocolate chilli torte

Recipe from: 5/1/2004
recipes, bake, chocolate, gluten-free

Ingredients 10
Servings 2
Minutes 20 minutes


Serving Change
  • 200
    blanched almonds
  • 100
  • 240
  • 200
    dark chocolate, chopped
  • 5
    large eggs, separated
  • 2.50
    almond essence
  • 125
    butter, melted and cooled
  • 4
    small mild chillies, finely chopped (and deseeded if desired)
  • pinch of salt
  • icing sugar, to dust


20 minutes
Grease and line the base and grease the sides of a 25 cm springform tin.
Place hazelnuts on a dry baking tray and roast in a 180 °C oven for about 25 minutes, until the skins are dark.
Remove nuts from oven and rub between two dishcloths to remove skins.
Place roasted hazelnuts, almonds and 80 g sugar in a food processor and blend until nuts are finely ground. Place in a bowl.
Put chocolate and 80 g sugar in the processor and process for about 30 seconds, until the chocolate is finely ground.
Stir into the nut mixture.

In a separate bowl, beat egg yolks and remaining sugar until the mixture leaves a ribbon when the beaters are lifted.
Beat in almond essence, fold in chocolate-nut mixture and stir in the butter and chillies.
In a clean bowl beat egg whites and salt until stiff and fold into the chocolate-nut mixture in two stages.
Pour into the prepared baking tin and bake for about 45 minutes, or until a skewer inserted comes out clean.
Cool completely. Sift icing sugar over and serve on its own or with cream or ice cream.

Read more on: bake  |  gluten-free  |  recipes

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