23cm, loose bottomed round cake tin, greased and the base lined with baking paper Kenwood Food Processor or Mini Chopper
Preheat the oven to 170C/150C fan/gas mark 3. Place the egg yolks and one white into a large mixing bowl, and the remaining whites into another.
Place the pistachios, ground almonds, cocoa powder, baking powder and Billington’s sugars into a Kenwood food processor or Mini Chopper. Blitz into a fine powder and beat this powder into the egg yolks to make a very thick batter – this will be very thick indeed but don’t give up!
In a separate Pyrex mixing bowl, whisk the egg whites until stiff peaks form. Gently scoop these on top of the other mixture, and fold together carefully – you will need a bit of elbow grease, but try not to deflate the egg whites.
When well incorporated, pour this into the prepared baking tin, and into the preheated oven. Bake for 40-50 minutes, or until the torte gently springs back when lightly touched.
Allow to cool for 5 minutes, before turning out from the tin and resting on a wire rack until completely cool.
To finish, melt the chocolates separately – the best way is in Pyrex heatproof bowls over pans of barely simmering water. Drizzle the chocolates randomly over the torte to create a messy, chocolaty pattern.