Ingredients:
Instructions:
Preheat oven to 375 F. Spray 11 inch loose-bottomed flan tin mold with a cooking spray, or just butter it and place into a fridge. Beat the butter and sugar together until creamy. Add the egg yolks one by one, and the orange blossom water. Sieve in the flour, add the cream cheese and stir in the finely chopped walnuts and the poppy seeds. Pour the mixture into the cake tin and bake in the preheated oven for around 25-30 minutes until there is a little colour on the top of the torte. You can check to see that it's ready by sticking a cocktail stick into the centre of the torte. It should come out clean. Remove from the oven and allow to cool. In a small sauce pan combine apricot jam and water, bring to a boil. Brush this over the top of the torte, and when cool, sprinkle with a grated chocolate.