Chocolate Roasted Walnut Torte

This Chocolate Roasted Walnut Torte is a treasured family recipe featuring roasted ground walnuts, rich chocolate, and grated apple for an incredibly moist and tender crumb. Instead of flour, the walnuts provide structure and deep nutty flavour, while whipped egg whites create a surprisingly light texture. The torte is finished with a silky dark chocolate ganache and topped with crunchy candied walnuts for the perfect contrast of textures. Naturally gluten-free and even better the next day, this elegant Hungarian-inspired cake is perfect for celebrations, afternoon tea, or sharing with family and friends.

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Prep Time 55

Cook Time 55

Total Time 1 50

Servings: 8 people

Course: Dessert

Cuisine: Baking

Ingredients Equipment Method Notes

Ingredients

Slice

6 Eggs egg yolks and egg whites 70g eggs
180 g Unsalted butter melted and cooled Note 1
180 g Castor sugar
180 g Ground and roasted walnuts Note 2
180 g Drinking chocolate powder Note 3
1 Apple grated Note 4

Ganache

180 g Dark 55% chocolate Note 5
180 g Cream

Candied walnuts

200 g Walnuts
40 g Unsalted butter
50 g Soft brown sugar
30 g Castor sugar
2 g Salt

Equipment

1 Slice tin 18 cm x 28cm
1 Oven
1 Oven tray
2 Smaller bowls for separating eggs
2 Medium bowls
1 Stand Mixer
1 Stand Mixer with a whisk
1 grater
1 stove
1 double boiler
1 Saucepan
1 Spoon for mixing
1 Spatula
1 Board
1 knife for chopping
1 Bowl scraper
1 Comb
1 Step Pallet knife
1 Temperature probe
1 Silpat matt

Method

Slice

Set the oven to 160C
Separate the eggs into whites and yolks
Using whisk in the stand mixer whisk the egg yolks and sugar and they are thick. Light in colour and hold a trail. Pop into a medium bowl
Add the roasted walnuts cool, chocolate powder, and grated apple and fold through.
Add in the melted and cooled butter and mix in
In a clean bowl in the stand mixer with the whisk whip the egg white until silky and medium peaks
Fold into the nut mix in three stages and fold in to keep the aeration
Line a slice tin with baking paper and pour the mix into the tin
Pop into the oven. Bake until firm and the temp is 85C or a skewer comes out clean (around 35/40 mins)
Set aside to cool completely

Ganache

Bring the cream to the boil.
Add to the chocolate and sit for 30 seconds. Stir to incorporate the chocolate and cream together until smooth. If it doesn’t fully melt add mix to a double boiler and mix until smooth

Candied walnuts

Roast walnuts and keep warm.
Mix the brown sugar and castor sugar on a low heat until caramel in colour. Add in the butter and stir until melted. Mix in well and add the warmed walnuts and coat. Set out to cool on a Silpat mat or baking sheet.

Putting the slice together

Remove the slice from the tin
Spread a layer of ganache when partially set.Run a comb over the top
Cut into even portion
Top with candied walnuts

Notes

1.Cut butter into small cubes and leave out the night to soften if possible or microwave 10 seconds at a time until melted cool completely

2. Lightly roast the walnuts until they are a light golden brown. Cool completely before grinding them. This will give a fabulous nutty flavour to your slice.

3.Look for a good quality drinking chocolate with the lowest amount of sugar.This ensures not too much sugar is added to your slice. My favourite is Pana Chocolate.

4.No need to peel the apple. use any apple in season. you will need a large apple that is crisp and juicy. I love Granny smiths and Pink ladies when in season

5.Couverture chocolate 45-55% is ideal but you will still get good results with dark baking chocolate