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Chocolate and Hazelnut Torte
A favourite of mine. Chocolate and hazelnut is such a perfect combination.
Method
A favourite of mine. Chocolate and hazelnut is such a perfect combination.
- Prep time: About 45 mins
- Cooking time: 1 hour
- Serves 10
- 200g chocolate (about 70% cocoa) chopped
- 3 large eggs
- 110g butter diced
- 150g caster sugar
- 90g ground hazelnuts
- 60g self-raising flour
- 3 tbsp orange or chocolate liqueur
- pinch salt
- whipped cream and/or raspberries to serve
- 100g chocolate (70% cocoa) chopped
- 100 ml double cream
- 10-12 whole toasted hazelnuts to decorate
Method
- Preheat the oven to 190C/170C Fan/Gas mark 5. Line the base of a 23cm/9in springform cake tin with baking paper and grease the sides with melted butter.
- Put the chocolate in a heat-proof bowl over a pan of gently simmering water, ensuring the bowl doesn't touch the water. Stir gently until melted then take off the heat. Stir in the butter until completely mixed.
- Separate the eggs: whites in one bowl (preferably metal), yolks in another. Add the sugar to the egg yolks and whisk with a handheld electric mixer until thick, pale and fluffy - this may take 5 minutes or more. Gently fold in the chocolate, ground hazelnuts and the flour followed by the orange or chocolate liqueur.
- Using an electric mixer, whisk the egg whites with the salt until they form stiff peaks. Stir a spoonful of the egg white into the chocolate batter to loosen it, then fold the remaining egg whites into the batter with a metal spoon,
- Pour the mixture into the lined and greased tin and bake for 40-50 minutes, until firm to the touch. Stand for 10 minutes to cool then turn out and place on a wire rack to cool completely.
- To make the topping, place the chocolate in a heat-proof bowl. Put the cream into a pan on a medium heat and heat till bubbles form around the edge. Tip the cream over the chopped chocolate, leave for a moment and then stir till smooth. Leave to cool to let it thicken a little (about 30 minutes)
- Spread the topping over the cake and down the sides, using a palette knife then decorate the cake with the whole hazelnuts. Pipe a few swirls of the topping if you’re feeling fancy.
- Scoff with cream, raspberries or just as it is.
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