Rich Chocolate and Hazelnut Torte

Crunchy, caramel-coated clusters of whole roasted hazelnuts provide a pretty decoration for Silvena Rowe's dark, fudgy chocolate cake with rich cream frosting
By Silvena Rowe
Rich Chocolate and Hazelnut Torte
  • Rating:
  • Serves: 8-10
  • Cook Time: 45 minutes
  • Prep Time: 40 minutes plus setting time
  • Effort: medium

Ingredients

For the torte

  • 150 g butter, plus extra for greasing
  • 200 g dark chocolate, 70% cocoa solids chopped
  • 6 large eggs, separated
  • 150 g brown sugar
  • 2 tbsp plain flour
  • 100 g ground hazelnuts

For the ganache

  • 150 ml double cream
  • 200 g dark chocolate, 70% cocoa solids chopped

For the topping

  • 150 g caster sugar
  • vegetable oil, for greasing
  • 200 g shelled hazelnuts, roasted and peeled

Method

1. Preheat the oven to 180C/gas 4. Grease a round cake tin and line it with baking parchment.

2. To make the torte, melt the butter very slowly in a saucepan set over a low heat. Remove from the heat and add the chopped chocolate, stirring constantly so that it melts in the hot butter. Set aside to cool.

3. Whisk the egg whites in a large bowl until soft peaks form, then set aside until needed.

4. In a separate large mixing bowl, whisk the egg yolks and sugar together until thick and pale. Add the chocolate mixture and mix well. Sprinkle in the flour and ground hazelnuts and mix gently. Fold the egg whites in carefully to retain as much air as possible.

5. Pour the cake mixture into the prepared baking tin and bake for 25 minutes. The cake should be set, but slightly wobbly in the centre. Leave it to cool in the tin.

6. To prepare the ganache, heat the cream in a saucepan until it is just under boiling point. Immediately remove from the heat and add the chopped chocolate. Stir until all is amalgamated, then set aside to cool.

7. To make the hazelnut topping, place the sugar and 100ml water in a saucepan and stir until the sugar has dissolved. Place over a high heat and simmer the syrup until it has lightly caramelised. Meanwhile, get ready a sheet of lightly oiled baking parchment. Remove the caramel from the heat and add the whole roasted hazelnuts, stirring briefly to coat. Using tongs and working quickly, remove the sticky nuts in clusters and place on the oiled paper to cool.

8. Remove the cake from the tin. Pour the cooled ganache over it and allow it to set. Just before serving, top the cake with the cooled hazelnut clusters.

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