220 gm plain chocolate - 165 gm
250 gm walnut - 185 gm toasted almond
4 eggs - 3 eggs
125 gm butter - 94 gm butter
200 gm caster sugar - 100 gm (ku krgkan sukatan gula...manissss)
Preheat oven to 150 C. Use 20cm cake tin, butter, line and flour the tin (lapik ngan baking sheet lagi senang).
Chop the chocolate. Grind the chocolate with walnut by states in food processor or blender. Separate the eggs. Cream the butter. Add 3/4 of the sugar and beat until light and fluffy, 2-3 mins. Add the egg yolks one by one, beating thoroughly after each addition. Stir the ground chocolate and walnut into the mixture using rubber spatula.
Whisk the egg whites until stiff. Sprinkle the remaining sugar and continue whisking until glossy. Add the meringue to the choc mixture and fold them together using the rubber spatula. Transfer the torte mixture to the prepared tin and smooth the top with the spatula. Bake until the skewer inserted in the center of the torte comes out clean, abt 60 mins. allow the torte to cool completely in the thin. this cake taste nicer with chantilly cream frosting.
250 ml double cream - fresh cream pun boleh
15 ml caster sugar
2.5 ml vanilla essence
Whip the cream in a bowl then add the sugar and vanilla essence and whip until the soft peaks form. Spread the cream to the torte.