Irresistible Torta de Chocolate con Frutos Secos | #QuéMañana | Receta

Val Barral (@val_barral) shows us how to prepare an intense chocolate cake with a moist and airy crumb, scented with orange and vanilla, topped with dulce de leche, whipped cream, and caramelized nuts that add an irresistible crunch. Ingredients For the base 200 g semi-sweet chocolate 200 g butter 180 g sugar 5 eggs 200 g peanut or walnut flour Orange zest Vanilla extract 60 ml orange juice Pinch of salt For the topping 500 g dulce de leche (confectioner's style) 360 g whipped cream For the caramelized nuts 150 g sugar 300 g nuts 10 g butter For the sauce Brown sugar Butter Cream Instructions 1. Prepare the base Melt the chocolate and butter together in a double boiler. Separate the egg whites from the yolks. Beat the yolks with half the sugar. Add the melted chocolate mixture. Flavor with orange zest, vanilla extract, and orange juice. Add the peanut or walnut flour. Beat the egg whites until stiff peaks form, adding the remaining sugar, and gently fold them into the mixture. Pour the batter into a 22 cm diameter cake pan lined with greased parchment paper. Bake in a 170°C (325°F) oven for 40 minutes. 2. Prepare the caramelized fruit Melt the sugar in a pan until it forms a light caramel. Add the nuts and mix. Continue cooking until toasted. Add the butter. Spread the mixture onto a baking sheet lined with parchment paper and separate the nuts. Let cool. 3. Assemble the cake Cover the base with dulce de leche. Add the whipped cream. Finish with the caramelized nuts. If you liked this recipe, follow us on @canal9oficial so you don't miss any recipes. Watch us Monday through Friday at 10 AM on #ElNueve or ElNueve.com.ar! Follow us on:   / qm_c9     / qm.canalc9     / qm_c9   📺 On #ElNueve and ▶️ on YouTube