Three Nut Chocolate Torte

This is mostly a Jamie Oliver recipe, except that I added pecans. Weird thing about this recipe is that Olive calls for a regular pie or cake pan in the actual recipe, but in his pre-recipe notes says that he usually uses a springform pan. I used a cake pan as requested with the wax paper, and the thing fused itself to the bottom. Not having much luck with baking lubrication these days. Well, it was tasty.

Ingredients

• 4 oz. pecans
  
• 4 oz. walnuts
  
• 4 oz. peeled almonds
  
• 11 oz. bittersweet chocolate
  
• 1 pound plus 2 TBSP unsalted butter
  
• 6 eggs, separated
  
• 1/2 cup sugar
  
• 1 Tsp. cocoa powder

Preheat oven to 375. Line the bottom of a 8 or 10 inch pie or cake pan with wax paper before buttering and flouring it. In a food processor, whizz the nuts until ground fine. Add the chocolate and cocoa powder, and pulse for 30 seconds to break up the chocolate. Remove mixture to a large bowl and set aside.

In the food processor, blend the butter and sugar until pale and fluffy. Then slowly add the egg yolks until the mixture is smooth. Add this butter mixture to the chocolate and nuts mixture.

In a separate bowl, beat the egg whites until they form stiff peaks. Fold the egg whites into the chocolate/butter/nut mixture and gently combine. Pour the entire mixture into the prepared pan and bake at 375 for an hour. Test with a toothpick. When it comes out mostly clean, the torte is ready.