Brazil Nut & Chocolate Torte - Hodmedod's Wholefoods
Baker Luisa Pringle of independent Brighton cake studio Love From Luisa brings a dedication to sustainability to her modern cake design. She uses the Kayapó's P
Ingredients
- 200g Dark Chocolate (preferably 70% cocoa)
- 200g Unsalted Butter
- 200g Granulated Sugar
- 6 Medium Eggs
- 200g Brazil Nuts , finely ground
- 50g Brazil Nuts , roughly chopped
- Vanilla flavouring (vanilla-scented sugar, natural vanilla paste, or scraped seeds from a vanilla pod)
- 1 tbsp Amaretto Liqueur (optional)
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