Desserts · Recipe No. 4
Nuss torte
Nuss torte made with double cream, plain chocolate, egg and caster sugar. The recipe serves 4; change the portions and units below and the amounts update.
- Serves 4
Method
Melt the chocolate and mix with the cream.
Cool and then cover with cling film and then refrigerate over night.
Preheat he oven gas 4/180c/350f. Whik the egg yolks and sugar together until thick.
Fold the nuts, biscuit crumbs, cocoa, coffee and lemon juic into the egg yolk mixture.
Pour the mix into a greased and floured 9 inch spring tin and bake for 45 minutes.
Cool the cake in the tin for 5 minutes before turning it out onto a wire rack to cool.
When the cake is cool slice into two discs.
Heat the redcurrant jelly and then brush a good coating over the two cake layers.
Whip up the chocolate cream mix from the fridge and sandwich cakes together with mix.
Brush the top an sides of cake with the jelly, then cover with the rest of chocolate mix.
Tip: tap a step to tick it off as you cook.
Shopping list for 4 portions
Fruit & veg
Dairy & eggs
Baking
Store cupboard (check you have)
Converted from the Cookeryonline Excel workbook “Nuss Torte” and the original recipe card.
