For that ultimate dessert that is easy to make and a favourite dessert in our house. This torte is fabulously delicious and easy to make ahead for that indulgent chocolatey treat! It’s a very light texture and keeps well for a couple of days…if it lasts that long!

Ingredients

serves 8-10

• 130g ground almonds

• 130g raw caster sugar

• zest only from 1 orange, finely grated

• 130g dark chocolate (70%)

• 130g odourless coconut oil

• 1 tbsp espresso or strong brewed coffee

• 3 eggs (separated)

• pinch of sea salt

Prepare a 20cm springform cake tin with parchment paper on the base and lightly grease the sides with odourless coconut oil. Preheat the oven FAN 150

Add the almonds, caster sugar and orange zest to a mixing bowl. Mix together well to draw out the orange flavour from the zest.

In a small heatproof bowl, break the chocolate into small pieces and set this over a saucepan with water gently simmering (don’t let the water touch the chocolate). Stir the chocolate until melted and remove from the saucepan.

Add the coconut oil to the warm chocolate and mix until smooth and glossy.

Add the melted chocolate, coffee and eggs yolks with a pinch of sea salt and mix well together.

whisk the egg whites until soft peaks form.

Add the egg white mixture 1 tbsp at a time and fold it into the cake mixture

Bake for 30-35 minutes, until a skewer comes out clean.

Allow to cool in the tin, then remove to cool completely on a baking wire rack.

To serve, dust with cacao powder or icing sugar and serve with dairy free cream, yoghurt or ice cream