BRAZIL NUT CHOCOLATE TORTE

Brazil Nut Chocolate Torte

This Brazil Nut Chocolate Torte is my take on a flourless chocolate cake usually made with ground almonds. I swap out the ground almonds for these delicious PI’Y Brazil nuts which are sourced by Hodmedod’s and farmed by the Kayapó tribe of the southeastern Amazon. Responsibly sourced PI’Y Brazil nuts help protect Indigenous lands and support sustainable farming in the southern Amazon.

What are PI’Y Brazil Nuts and the Kayapó?

The Kayapó are an indigenous tribe of the southeastern Amazon. The Kayapo are in a long battle to save the Amazon rainforest from gold miners, loggers and poachers. The Kayapó also work with sustainable farming practices and use traditional ecological methods of production that respect the natural symbiotic relationship between humans and nature by giving nature time to regenerate. By using ancient, sustainable farming practices the Kayapó do not deplete nature’s resources beyond restoration.

I have teamed up with Hodmedod’s who have a direct trade partnership in solidarity with the Kayapo’s struggle to maintain the Amazon, introducing in the UK, wild-harvested nuts sourced directly from the Kayapó community of Brazil.

Brazil Nut Chocolate Torte Recipe

A torte is a dense, rich cake typically made with ground nuts, melted chocolate, eggs and natural vanilla flavouring. This results in a naturally flourless and high-protein cake that is deliciously indulgent and flavoursome.

My delicious Brazil Nut Chocolate Torte recipe uses sustainably sourced Brazil nuts from the Kayapó tribe in the Amazon instead of more traditional almond flour.

The absence of flour in the recipe not only makes it perfect for individuals with gluten intolerance, but also contributes to the dense, fudgy texture and intense chocolate flavour of this Brazil Nut Chocolate Torte, making it a luxurious and indulgent dessert that is perfect for chocolate lovers.

Brazil Nut Chocolate Torte Recipe

Ingredients:

• 200g dark chocolate (preferably 70% cocoa)
• 200g unsalted butter
• 200g granulated sugar
• 6 medium eggs
• 200g finely ground Brazil nuts
• 50g roughly chopped Brazil nuts
• Vanilla flavouring (vanilla-scented sugar, natural vanilla paste, or scraped seeds from a vanilla pod)
• 1 tablespoon of amaretto liqueur (optional)

Method:

Preheat your oven to 160°C (320°F). Grease a 10-inch or 24cm round springform or loose bottom pan with butter and line it with a cartouche of baking paper.

To make a cartouche fold a 12-inch square of baking paper into quarters and cut the outer edge straign and you will be left with a rough circle that you can press into the baking tin, leaving the edges rough so that you get the crinkled effect once the cake is cooked.

If you don’t have ground Brazil nuts, grind them finely using a food processor. Just be careful not to grind the nuts too much as the oil will start to release. You want a dry sandy consistency. You can also substitute 100g Brazil nuts for 100g ground almonds in this recipe and get the same results with a slightly milder nutty flavour.

In a double boiler or using a heatproof bowl set over a pot of simmering water, melt together the butter and chopped chocolate until smooth. Set aside to cool for 5 minutes.

While the chocolate mixture cools, prepare the eggs. In a large mixing bowl, beat the whole eggs with the granulated sugar until pale and fluffy, about 5 minutes. This is called a sabayon. Add a splash of vanilla flavouring of your choice and amaretto if you are using it.

Gradually pour the slightly cooled chocolate and butter mixture into the beaten eggs, stirring constantly until well combined. Gently fold in the ground almonds until evenly distributed.

Pour the batter into the prepared springform pan or loose bottom cake tin and sprinkle with chopped Brazil nuts.

Bake in the preheated oven for 30-40 minutes, or until the cake is set around the edges but still slightly soft in the centre.

Allow the cake to cool in the pan completely.

Once cooled cut the cake by dipping a knife in hot boiling water and wiping it dry on a teatowel or kitchen roll for a neat, clean slice. Serve slices of the Brazil Nut Chocolate Torte with a splash of fresh cream or almond liqueur on the side and enjoy the rich, decadent flavour.

Enjoy your delicious creation!

Looking for more chocolate cake recipes? Check out my Chocolate Pound Cake Recipe.