CALIFORNIA ALMOND CHOCOLATE TORTE
California Almond Chocolate Torte is dense and packed with flavour. It's gluten free and is very capable of satisfying your chocolate cravings!
FOR ALMOND SPONGE:
Almond flour 250 gms
Cashew flour 250 gms
Preheat oven to 200C.
Line two baking trays with parchment paper.
Cream butter and sugar until light and fluffy.
Add the eggs one at a time along with vanilla and continue creaming.
Fold almond and cashew nut flour into the mixture.
Divide the mixture into two and spread the mixture with a spatula evenly.
Bake at 200c for 15 to 18 mins.
For the truffle, boil the cream and turn off the flame.
Drop the dark chocolate in and let it sit for 3 mins.
Mix the truffle by adding softened butter and refrigerate the mixture for 1 hour (with the top covered) .
Slice the pastries into squares/ rectangles and sprinkle with chocolate flakes.
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