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Chocolate and Almond Fudge Torte with Cointreau Chocolate Sauce

Serves 8 - 10

Ingredients

  • 125g Australian butter
  • 500g dark chocolate, chopped
  • 4 eggs
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 3/4 cup ground almonds
  • 3 tablespoons plain flour
  • 100g roasted hazelnuts
  • cocoa, for dusting
  • Australian pure cream, for serving
  • CHOCOLATE SAUCE
  • 200g dark chocolate, chopped, extra
  • 30g Australian butter, extra
  • 1/4 cup Australian thickened cream
  • 1 tablespoon Cointreau
Download Recipe (PDF)

Method

  1. 1. Place butter and chocolate in a double saucepan. Heat gently over simmering water, until smooth and melted. Allow to cool completely.
  2. 2. Beat eggs and sugars together until very thick and creamy. Fold in almonds, flour and chocolate mixture. Pour mixture into a 22cm buttered and lined springform pan. Top with hazelnuts. Bake at 180°C for 45-50 minutes. Allow to cool for 30 minutes before dusting heavily with cocoa. Serve with Chocolate Sauce and pure cream.
  3. CHOCOLATE SAUCE - Place extra chocolate and extra butter in a double saucepan. Heat gently over simmering water, until smooth and melted. Stir in cream and Cointreau.

Nutritional Information

Nutrients per serve:
Energy (kj) 1874
Protein (g) 7
Fat, Total (g) 32
Carbohydrates (g) 35
Sodium (mg) 0
Calcium (mg) 61
Iron (mg) 0

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