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Frozen Nut Crunch Torte with Chocolate Sauce

1 1/4-cup granulated sugar
3/4-cup raw almonds
3/4-cup raw hazelnuts
2-tbsp cornstarch
6-egg whites
1-tsp vanilla
1/4-tsp cream of tartar
Pinch of salt
2-tbsp icing sugar
4-cups low fat ice cream (raspberry, chocolate or coffee go great)

1/2-cup unsweetened cocoa powder
2/3-cup 2% milk
1-300ml can of low fat sweetened condensed milk

Grease two 9" round cake pans
Line bottoms with parchment paper and set aside
Preheat oven to 375F
In food processor, process 1/2-cup of sugar, almonds, hazelnuts and cornstarch until finely ground; set aside
In a large bowl, use an electric mixer to beat egg whites until stiff
Gradually beat in remaining sugar in a slow steady stream
Beat in vanilla, cream of tarter and salt
Working quickly, fold half of the nut mixture into the egg whites
Fold in remaining nut mixture
Divide the mixture evenly among the pans
Bake 35-40 minutes or up until the top is crisp and lightly browned around the edges
Turn oven off and let stand in oven for 15 minutes
Run a knife around the cakes
Cool in pans on a rack for 15 minutes
Remove from pans
Let cool completely on racks, topside up
Dust icing sugar over the top of one cake layer
Quickly spread ice cream evenly and smoothly over bottom cake layer
Soften ice cream in fridge for 15-30 minutes if too cold to spread smoothly
Top with remaining cake layer dusted with icing sugar
Freeze for at least 6 hours
Cut with a serrated knife for easy serving
Serve with sauce

In a small bowl, gradually whisk milk into cocoa until smooth
In a small saucepan, bring condensed milk to a boil, whisking constantly over medium heat
Cook for about 5 minutes or until a pale caramel colour
Remove from heat
Gradually whisk in cocoa mixture
Return to heat and cook, whisking for one minute
Serve warm