Jamie Olivers Two Nuts Chocolate Torte Recipes

JAMIE OLIVER'S TWO-NUTS CHOCOLATE TORTE

Steps:

• Preheat oven to 190c/375f/Gas 5.
• Line the bottom of a 20 or 25cm/8 or 10" tin with a piece of greaseproof paper before buttering the bottom and sides, then dusting with flour.
• Place the nuts into a food processor and whizz up until finely ground.
• Add the chocolate and cocoa, and whizz for 30 seconds to break up the chocolate.
• Put to one side in a separate bowl.
• Add the butter and sugar to the food processor and beat until pale and fluffy.
• At this point, add the egg yolks one at a time, then mix together with the chocolate and nuts.
• In another bowl beat the egg whites with a pinch of salt, until they form stiff peaks.
• Gently fold the egg whites into the chocolate, butter and nut mix.
• Pour all the mixture into the tin.
• Bake in the preheated oven for around an hour.
• To test if the torte is cooked, insert a cocktail stick or the tip of a knife for five seconds.
• When removed, it should be reasonably clean.
• Serve with whipped cream, ice-cream or creme fraiche.

BAKED AUBERGINES IN CHOCOLATE

Steps:

• Fill a saucepan with boiling water and place a bamboo steamer over it. Place the aubergines in a single layer in the steamer, put a lid on, and steam for about 5 minutes until softened. Remove from the heat and allow to cool.
• To prepare the chocolate sauce, simmer the brandy on a high heat, pour in the cream and turn off the heat. Once the cream is tepid, add the chocolate and sugar and stir in until it is all melted.
• Prepare the filling by mixing the ricotta with the candied fruits. Sweeten with the sugar and mix in the chocolate.
• Run a knife along each aubergine to create a pocket (do not cut all the way through), then open out and fill with the ricotta. Fill each aubergine and arrange in a serving dish with the stalks sticking out. Whisk the chocolate sauce, pour over the aubergines (not covering the stalks), and chill in the refrigerator for 3 hours.
• To serve, spoon onto a plate and serve with fresh raspberries.
• (c) Jamie Oliver 2003

TWO-NUTS CHOCOLATE TORTE

Steps:

• Preheat the oven to 190C/375F/Gas 5. Line the bottom of an 8 to 10-inch tin with a piece of greaseproof paper. Butter the bottom and sides then dust with flour. Place the nuts into a food processor and whizz up until finely ground. Then add the chocolate and cocoa and whiz for 30 seconds to break up the chocolate. Remove to a bowl and set aside. Add the butter and sugar to the food processor and beat until pale and fluffy. At this point add the egg yolks 1 at a time them mix together with the chocolate and nuts.
• In another bowl beat the egg whites with a pinch of salt until they form stiff peaks. Gently fold the egg whites into the chocolate, butter and nut mix. Pour all the mixture into the tin. Bake in a preheated oven about 1 hour. To test if the torte is cooked, insert a cocktail stick or the tip of a knife for 5 seconds; when removed it should be reasonably clean. Serve with whipped cream, ice-cream or creme fraiche.