15 min prep, 60 min bake

This heavenly dessert is an ultimate crowd-pleaser. With rich chocolate and crisp envy™ apples, this torte is an absolute treat!

Recipe supplied by Montague


  1. Preheat the oven to 170 degrees celsius.
  2. Line a 21cm spring-form cake tin with baking paper and lightly grease the sides
  3. Using an electric beater cream the butter and sugar for 4-5 minutes until creamy and pale
  4. Add the egg yolks and beat well
  5. Add the vanilla paste and pour in the cooled chocolate, beating on low speed until smooth and evenly coloured
  6. Remove from the beater and fold in the grated envy™ apple and ground almonds
  7. Using a clean whisk or beater, whip the egg whites until white with soft to medium peaks
  8. Fold the egg whites into the chocolate base mixture then pour into the lined tin
  9. Bake for 50-60 minutes until the crust has set on the top and wobbles slightly when you shake the tin
  10. Allow to cool for at least an hour then chill for 2 hours
  11. Heat the chocolate and cream until smooth and glossy then swirl over the top of the torte and allow to set for 30 minutes
  12. Serve with softly whipped cream and crushed freeze-dried or fresh raspberries

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