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  • Recipe Room  »  Villars chocolate torte



    • 2 sheets shortcrust pastry
    • 100g unsalted butter
    • 140g honey
    • 2 eggs
    • 40g cocoa
    • 100g hazelnut meal
    • 200g walnuts, chopped
    • 100g almonds, chopped
    • 200g dark chocolate

    Villars chocolate torte

    Every mother should learn a simple rule: teach your sons to bake a chocolate cake and they will never be lonely on a Saturday night!


    Preheat oven to 180°C. Line a 20cm cake tin with a sheet of pastry, then refrigerate until firm.

    Beat the butter, honey, eggs and cocoa until smooth and light, then fold in the hazelnut meal, walnuts and almonds. Spoon into the lined tin.

    Cut the second pastry sheet to a 20cm disc and place on top of the filling. Press the edge to seal tightly, then bake for 40 minutes, until the pastry is golden and crisp. Set aside to cool completely.

    Melt the chocolate and spread over the torte. Chill until firm, then cut into slices to serve.

    Submitted by
    Fast Ed

    Tips and Tricks

    • Because of their high oil content, nuts may easily go rancid if not properly stored. Walnuts will last 6 months in the pantry in a tightly closed container, but are better stored in the fridge where they will last at least a year.

    • While many fridges provide storage in the fridge door, this is in fact the warmest part of your fridge, as opening and closing alters the temperature. Eggs last longest when they’re in a stable cool environment, so best kept in the middle of your fridge.

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