100g whole blanched almonds
2/3 cup (100g) blanched hazelnuts
2/3 cup unsalted pistachio kernels
200g plain butter biscuits or shortbread
2tbs chopped glacé orange
200g dark chocolate, chopped
2 eggs, plus 2 extra yolks
1/2 cup (110g) caster sugar
150g unsalted butter, melted
Cocoa powder to dust
Preheat oven to 180°C. Lightly oil the base of a 23cm springform cake pan and line with baking paper. Spread nuts on a baking tray and roast for 5–6 minutes or until golden. Remove and cool. Place in a food processor and pulse until coarse crumbs. Remove, set aside, then add the biscuits to the processor and process to coarse crumbs (or place in a plastic bag and crush with a rolling pin).
Combine the nuts, biscuits and glacé oranges in a bowl. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bowl doesn’t touch the water, then cool slightly.
Place the eggs, extra yolks and sugar in the bowl of an electric mixer and beat for 5–6 minutes or until thick and pale. Slowly add the melted butter with the mixer running. Beat in the cooled chocolate and fold in the biscuit mixture.
Pour into the prepared pan, smooth (can use your hands) and refrigerate for 4 hours or until firm. Transfer to a serving plate, dust with cocoa and cut into wedges to serve.