Flourless Christmas Chocolate Torta

Ingredients

Cake
50g Organic Australian Macadamia Nuts
200g  Almond Meal (Blanched)
250g  Rapadura Sugar
200g Dark Chocolate Drops
200g  Salted Butter

Ganache

200ml fresh cream
120g  Dark Chocolate Drops

Decoration

Handful  Dark Chocolate Macadamias
Handful  Milk Chocolate Macadamias

Method

1. Preheat oven to 190°C. Line the base and sides of a 20cm round spring-form tin with baking paper.
2. Place macadamias into a small bowl of a food processor and process until they resemble fine breadcrumbs. Transfer to a large bowl, add the almond meal and mix.
3. Melt the chocolate and butter in a bowl set over a saucepan of simmering water, stirring – do not lot let the water touch the bowl. Set aside to cool for 10 minutes.
4. Meanwhile, beat the egg yolks and remaining sugar until pale and doubled in size. In a separate bowl, beat the egg whites until stiff peaks form.
5. Pour the melted butter and chocolate mixture into the bowl with the almond meal and processed macadamias. Mix gently with a spoon until combined. Pour the mixture into the beaten yolk and sugar and mix until combined. Add the beaten egg whites and fold them gently into the batter.
6. Pour the batter into the tin and bake for 50 minutes, or until a skewer inserted into the cake comes out clean. Remove from the oven and set aside to cool in the tin for 10 minutes. Transfer to a wire rack and allow to cool completely (you can leave it overnight, covered with a clean kitchen towel).
7. To make the ganache, pour cream into a small saucepan and heat over high heat until just boiling. Remove from heat and add the chocolate drops. Stir gently until all the chocolate is melted and the ganache smooth and shiny.
8. Transfer cake to a serving plate and pour the ganache over the cake top. Decorate the top with whole and halved chocolate-coated macadamias.
9. Store leftover cake in an airtight container for up to a week in the fridge.