Strawberry, Nut & White Chocolate Flourless Torte

Nancy Burgeson shows Steve and Elizabeth how to make this tasty treat.


Strawberry, Nut & White Chocolate Flourless Torte

(torte can be made and frosted up to two days prior but do not place strawberries on top of torte until 1 hour prior to serving)

1-1/4 cup whole roasted salted nuts (I used macadamia nuts but you can use any kind of nut)
1 tbsp granulated sugar
1/4 tsp salt
4 large eggs separated
3/4 cup superfine sugar (process your own or purchase at the supermarket)
1/4 tsp vanilla extract
1/4 tsp cream of tartar
1/4 cup white chocolate morsels
Sour Cream Buttercream*
1/4 cup roasted, salted nuts (finely chopped)

Preheat oven to 350 degrees.  Spray bottom only of a 9-inch springform pan with a cooking spray.

Using a food processor, pulse nuts with the 1 tbsp granulated sugar until fine nut particles form.

(Be careful to not over process or you will create nut butter)

Add salt, and whisk well.

In a large mixing bowl, beat together egg yolks and superfine sugar until light and creamy for 2-3 minutes.  Beat in vanilla extract.  With mixer set a medium speed add nut and egg yolk mixture beating until incorporated.  Batter will be very stiff!

In a clean mixing bowl, beat egg whites and cream of tartar at low speed and gradually increase to high speed until stiff peaks form.  Do not overbeat!

Spoon 1/3 of egg whites into nut mixture stirring to loosen mixture, this may take some time.  Add remaining egg whites folding in to incorporate.

Gently fold in white chocolate pieces.

Pour and spread into prepared pan.

Bake until torte is golden brown and tested for doneness, 23-28 minutes.  Edges of torte should be golden brown.

Cool completely in pan about 1 hour.

Loosen from sides of pan using a spatula or sharp knife, remove sides.  Loosen from bottom of pan in same manner and place cake on a serving tray.

Spread buttercream over sides and top of torte.  Press chopped nuts onto sides immediately.

Wash and dry strawberries, remove tops.  Slice strawberries vertically into thin slices.  Arrange slices in concentric circles on top of torte, overlapping slightly until top is covered.


1/2 salted butter, softened
2-1/2 cups powdered sugar
1/4 tsp vanilla
1/3 cup sour cream

Beat butter, powdered sugar and vanilla until light and fluffy.  Gradually add sour cream.  Use immediately.

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