So we are now on the run-in to Pesach.  Most of us use the recipes that we have used for years. Certainly nothing wrong with that.  Nevertheless, here is one recipe you may have not yet used.

More recipes before Pesach.

If you feel that you will need a relaxing holiday after the exertions of the Chag, why not join us on our wonderful riverboat cruise on the magnificent river Douro. We still have some cabins available, specially for you.



  • 150gr shelled and peeled almonds (or pre ground).
  • 150gr shelled walnuts, finely ground (or pre ground)
  • 300gr best-quality cooking chocolate (70%cocoa solids)
  • 1 heaped tsp. best-quality cocoa powder
  • 255gr butter
  • 100gr caster sugar
  • 6 large eggs, separated
  • Salt


  • Preheat the oven to190C/375F/gas5.  Line the bottom of an 8 or 10in tin with a piece of greaseproof before buttering the bottom and sides then dusting with potato flour.  Place the nuts into a food processor and whiz up until finely ground.  Or ignore this strep if you are using pre ground nuts.  Then add the chocolate and cocoa and whiz 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 5 seconds; when removed it should be reasonably clean.