Rich Choc-Cherry Almond Torte by Janelle S.
PREPARATION: 20 minutes, COOKING: 60 minutes

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  • 1.5 cups almond meal

  • 125g dark chocolate (melted)

  • 2 tablespoon margarine

  • 30g Natvia

  • 6 Eggs (separated)

  • 1/2 of a 680g jar morello cherries (drained)


  • 1.

    Pre-heat oven to 180 degrees C.

  • 2.

    Prepare 23cm springform tin with greased and floured sides, base lined with baking paper.

  • 3.

    Arrange the morello cherries evenly on the base of the baking tray.

  • 4.

    Mix together margarine, Natvia, egg yolks. When well mixed, mix in almond meal and melted chocolate.

  • 5.

    In a separate bowl, beat the egg whites until they form soft peaks. Fold one quarter of the egg whites through the chocolate mixture, then fold this chocolate mixture into the remaining egg whites.

  • 6.

    Pour the mixture into the tin, over the cherries.

  • 7.

    Bake for approx. 50-60 minutes, or until a skewer comes out clean.


Hazelnut meal can be used instead of almond meal.
Dark chocolate with 70% or greater cocoa is best.

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