two nut torte with raspberry coulis | friends for dinner

The perfect end to our Italian dinner party, this recipe is based on Jamie Oliver’s two nut torte from The Naked Chef. I have added fresh raspberries and my raspberry coulis that I usually make with my Eton mess cups at our annual Christmas party. Meemar also bought me a bottle of raspberry liquor from Distillery Botanica which I added to the coulis. Yum!!

The tartness of the fresh raspberries and little squirt of lemon juice in the coulis compliments the dark, rich torte; and the texture that the nuts add make for a stand out dessert. It’s easy to make and can be made ahead of time.

Give it a go.

two nut torte with raspberry coulis, fresh raspberries & whipped cream

150 grams walnuts
150 grams almonds
200 grams 70% cocoa dark chocolate
100 grams castor sugar
250 grams butter, softened
6 eggs
pinch of salt
butter, for greasing the pan

  • Line a springform round pan with baking paper and butter. Preheat the oven to 180 degrees.
  • In a food processor, wiz together the nuts until they form a crumb.
  • Break the chocolate up and throw in to the food processor and wiz up with the nuts.  Reserve the nuts and chocolate in a bowl,
  • Put the sugar and butter in the food processor and wiz together for a few minutes until combined.
  • Seperate the egg yolks from the whites and add these to the butter and sugar in the food processor and wiz until shiny and smooth.
  • In a seperate bowl, whisk the egg whites with a pinch of salt together until the egg whites are stiff. (This is a good work out for your arms.)
  • Using a wooden spoon, mix the nut/chocolate mixture and butter/sugar/yolks mixture together.
  • Gently fold in half the egg whites to the mixture until combined. Gently fold in the remaining egg whites until all combined.
  • Pour in to the cake pan and cook for about 50 minutes or until a cake skewer comes out clean.

Serve with the raspberry coulis, fresh raspberries, whipped cream and a sprinkling of icing sugar.

lo’s raspberry coulis

packet of frozen raspberries
large tablespoon of castor sugar
squeeze of fresh lemon
good splash of raspberry liquor

  • Throw all ingredients in to a saucepan and heat over low heat for about 8 minutes, stirring constantly.
  • Strain in to a bowl, discarding the raspberry pips.
  • Let cool until ready to use. (I make this either the day before or morning of).

whipped cream

container of thickened cream
teaspoon of icing sugar
teaspoon of vanilla extract

  • Using a hand mixer, mix all ingredients together until nice and fluffy.

How good are the little twinkle lights on the table? Found them in KMART for $5. They are battery operated and I hid the battery pack end in a little green pot plant. Made for an instant party feel. IMG_9226

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