Ingredients
| 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 | |
| FOR THE CHOCOLATE-LIME GANACHE | |
| 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.
Instructions
| 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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