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Cook: 45 - 60 minutes


  • 100 g almonds
  • 100 g pecan nuts
  • 100 g roasted hazel nuts
  • 300 g dark chocolate 85% if you like a good chocolate taste
  • 150 g castor sugar
  • 250 g butter
  • 6 XL eggs, separated
  • pinch of salt
  • extra melted chocolate for decoration

Blend the nuts in the food processor. Add the chocolate and blend until the chocolate is broken up.
In a separate bowl cream the eggs and sugar, till fluffy.
Add the egg yolks one at a time.
Fold the chocolate and nut mixture into the eggs. I always do this by hand.
Whip the egg whites till stiff.
Fold in the egg whites with a spoon.
Place mixture into a lined 20 cm cake tin.
Bake for 45 – 60 minutes.
Let it cool in the tin. Remove from tin.
Drizzle with melted chocolate.
Can be served hot or cold.
Serve with cream, Greek yogurt, or ice cream.

Recipe and photo: Annerie Mac Donald

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