(8 persons)

150 gr shelled and peeled almonds
150 gr shelled walnuts, finely ground
(in mine I actually used 200 gr of hazel nuts and 100 gr of almonds but I suppose you can use any type of nuts)
200 gr of plain chocolate
100 gr of 70% chocolate
1 heaped teaspoon of cocoa powder
255 gr butter
6 large free-range eggs, separated

Preheat the oven to 190 C (gas mark 5). Butter and dust with flour a 20 or 25cm tin (ideally you should line the bottom of the tin with greaseproof paper but to be quite honest I found this too much of a pain).

Place the two nuts into a food processor and whizz up until finely ground. Then add the chocolate and the cocoa and whizz for 30 seconds to break up the chocolate.

Put to one side on a separate bowl. Add the butter and sugar to the processor and beat until pale and fluffy. At this point add the egg yolks one at a time and mix together with the chocolate and the nuts.

In another bowl beat the egg whites with a pinch of salt until they form stiff peaks. Pour all the mixture into the tin.

Bake in the preheated oven for 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. Served with whipped cream, ice-cream or creme fraiche.