Jamie Olivers Two Nuts Chocolate Torte Food

JAMIE OLIVER'S TWO-NUTS CHOCOLATE TORTE

Steps:

• Preheat oven to 190c/375f/Gas 5.
• Line the bottom of a 20 or 25cm/8 or 10" tin with a piece of greaseproof paper before buttering the bottom and sides, then dusting with flour.
• Place the nuts into a food processor and whizz up until finely ground.
• Add the chocolate and cocoa, and whizz for 30 seconds to break up the chocolate.
• Put to one side in a separate bowl.
• Add the butter and sugar to the food processor and beat until pale and fluffy.
• At this point, add the egg yolks one at a time, then mix together with the chocolate and nuts.
• In another bowl beat the egg whites with a pinch of salt, until they form stiff peaks.
• Gently fold the egg whites into the chocolate, butter and nut mix.
• Pour all the mixture into the tin.
• Bake in the preheated oven for around an hour.
• To test if the torte is cooked, insert a cocktail stick or the tip of a knife for five seconds.
• When removed, it should be reasonably clean.
• Serve with whipped cream, ice-cream or creme fraiche.

CHOCOLATE POTS

Steps:

• In a thick-bottomed pot, heat the cream until near boiling. Remove and set aside for 1 minute before adding chocolate. Stir in until melted and smooth. Once melted, stir in egg yolks and brandy. Cool slightly, add butter and stir until smooth and shiny. Pour into individual serving pots.
• PS. Sometimes if you add the butter when the chocolate isn't cool enough it will make the chocolate look as if it has split. To rectify this allow the mixture to cool a little longer before stirring in some cold milk, a little at a time, until you have a smooth consistency again.

CHOCOLATE CANNOLI

Steps:

• In a large bowl, whip 1 egg with the sweet wine and 3 tablespoons of olive oil. Gradually add the flour (you may not need it all) until it comes together into a ball of dough. Knead for a few minutes, or until smooth and silky. Wrap in plastic wrap and leave to rest for 1 hour.
• Pour the sunflower oil into a large, sturdy pan on a medium-high heat, and leave it to get to 180 degrees C (350 degrees F) on a thermometer. Meanwhile, roll the dough into a large sausage about 4 centimeters (1 1/2 inches) in diameter. Keeping the rest of the dough covered with a clean, damp tea towel, slice off a 1/2-centimeter-thick (1/4-inch-thick) disc and roll into a ball, then flatten out on a flour-dusted surface to 2 millimeters (1/16 inch) thick. Lightly dust your metal cannoli tubes with flour (or use lightly oiled dried cannelloni tubes), then wrap a circle of dough around each, sealing the edges with beaten egg. Working in batches, carefully lower into the hot oil for just 1 minute, to get lightly golden. Remove to a plate lined with kitchen paper to drain for 3 minutes, then squeeze the moulds and gently slide off the cannoli. Repeat until you've used up all the dough.
• Melt the chocolate. Pound the hazelnuts in a pestle and mortar until fine. Drain the ricotta, then blitz in a food processor with the vanilla paste, honey, cocoa and grappa until just smooth. Spoon into a piping bag with a star nozzle, and twist the bag to give tension, then pipe the filling into the cannoli. Drizzle with chocolate, sprinkle with nuts and serve.