6 egg whites
150g sugar
125g milk chocolate, chopped (for dairy free you can use dark chocolate)
125g Dark Ghana chocolate, chopped
250g chopped hazelnuts, lightly toasted
zest of 2 limes, plus a little extra to serve
100g dark chocolate
20ml lime juice (approx juice of 1 lime)
100ml water
chopped hazelnuts, lightly toasted, to serve
This is a Floriditas counter favourite. It looks like you’ve spent hours, but in fact it’s very easy – very little work for a lot of glam.


1.Line nine muffin tins with Texas-size muffin papers.
2.To make the tortes, beat the egg whites to stiff peaks.
3.Add the sugar and continue beating until stiff and glossy.
4.Use a large metal spoon to fold in the chocolate, nuts and lime zest.
5.Divide the mixture evenly between the nine moulds.
6.Bake at 150°C fan for 40 minutes. Allow to cool.
7.When cool remove the papers and turn upside down.
8.To make the ganache, melt the chocolate, lime juice and water together over a pot of simmering water, stirring as it melts then beat until smooth.
9.It looks a hot mess but will come together.
10.Allow to cool until thick, then put a spoonful on top of each torte and sprinkle with toasted hazelnuts and zest.

Recipes Julie Clark / Photography Amber-Jayne Bain

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