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. 
lo's kitchen 