Castella Imports

Chocolate and Almond Torte


5 ½ Oz. Flaked or Whole Almonds
1 Slice Pandoro Sweet Cake or 1 Small Brioche
10 ½ Oz. Dark Chocolate
2 Tbsp. Brandy
5 ½ Oz. Un-Salted Butter (softened)
5 ½ Oz. Super Fine Sugar
4 Eggs
1 Tsp. Regal Pure Vanilla Extract
7 Oz. Mascarpone Cheese
Cocoa Powder (to dust)
Crème fraiche (to serve) 


  1. Method: Preheat the oven to 325° degrees F. Toast the almonds and pandoro in a food processor until the mixture resembles breadcrumbs. Grease a 9" inch spring form pan with a little butter or cooking spray. Tip some of the mixture into the tin and shake it around so that it forms a coating on the bottom side of the pan. Put the remaining nut mixture aside.
  2. Gently melt the chocolate and brandy in a heatproof bowl and set over a saucepan of simmering water, making sure that the bowl does not touch the water. Stir occasionally until the chocolate has melted. Cool slightly.
  3. Cream the butter and sugar in the food processor or with a wooden spoon for a few minutes until light and pale. Add the melted chocolate, eggs, vanilla extract and mascarpone cheese. Add the remaining nut mixture and mix well. Tip the tin.
  4. Bake for 50-60 minutes, or until set. Leave to rest in the pan for about 15 minutes before taking it out of the pan. Dust with cocoa powder and serve with crème fraiche.
Serves 8