Chocolate walnut torte

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

This is a rich confection that always seems to meet with approval. Chop the fruit by hand, rather than in a food processor, because that tends to produce pulp rather than separate pieces. The texture of the torte is quite soft and sticky, so it is best made a day before it is eaten, to allow it to become firmer.


  • 120 walnuts, chopped
  • 60 g dates, stones removed, chopped
  • 60 g <


Preheat the oven to 150°C/300°F/gas mark 2. Mix together the walnuts, dates, apricots, citron or orange peel and cherries or pineapple. Sift together the sugar, flour, baking powder and cinnamon. Beat the eggs until pale and fluffy and mix in the sugar and flour mixture. Add the nut an