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Path: Home >
Recipes > Gluten Free > Brazil Nut Torte
 Ingredients:
• 3/4 cup castor sugar
• 1/4 teaspoon salt
• 1 and 1/2 cups FreshLife Brazil Nuts
• 6 large eggs at room temperature [separated]
• 1/4 teaspoon cream of tartar
• 8 - 10 FreshLife Brazil Nuts [garnish]
Chocolate Cream:
• 200g dark cooking chocolate
• 300ml pure cream
• 1 teaspoon vanilla
Method:
1. Place first 3 ingredients in a food processor and pulse until mixture resembles breadcrumbs.
2. In a large bowl beat yolks until frothy. Add nut mixture and stir to combine. Set aside.
3. Beat egg whites until frothy. Add cream of tartar and beat until mixture holds stiff peaks. Gently fold 1/3 egg whites into nut mixture until well combined. Repeat with remaining egg white.
4. Divide batter between 2 X 23cm buttered and base-lined cake pans and bake 170°C for 20 - 25 minutes or until just springy to touch. Cool on wire rack.
5. Melt chocolate and 1/2 cup cream in a bowl over gently simmering water to melt and combine. Remove from heat and cool. Whip remaining cream with vanilla and use to sandwich cake layers together. Spread outside of cake with cooled chocolate mix. Arrange extra Brazil Nuts on top of cake.
*Tip: Allow chocolate cream to cool before covering cake as it makes for easier handling.
Note:
Serves: 8 to 10
Preparation time: 30 mins
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