Dark chocolate and hazelnut chocolate torte recipe

Dark chocolate and hazelnut chocolate torte recipe

Here we have a really rich and indulgent chocolate cake. I make my version without any flour so it has the added advantage of being gluten free. This cake makes for a fantastic dessert and the addition of the fruits and chopped nuts on the top not only taste great but also make it look amazing. 

Essential equipment

  • A worktop mixer fitted with a whisk
  • 8” spring form cake tin

Ingredients

For the chocolate torte
  • 150 g dark chocolate 70% - coarsely chopped
  • 150 g unsalted butter
  • 115 g caster sugar
  • 50 g soft brown sugar
  • 4 medium eggs
  • 150 g ground hazelnuts
  • 40 g cocoa powder + 1tbsp instant espresso powder, dissolved in 80ml boiling water
  • 0.5 tsp fine salt
  • 5.3 oz dark chocolate 70% - coarsely chopped
  • 5.3 oz unsalted butter
  • 4.1 oz caster sugar
  • 1.8 oz soft brown sugar
  • 4 medium eggs
  • 5.3 oz ground hazelnuts
  • 1.4 oz cocoa powder + 1tbsp instant espresso powder, dissolved in 80ml boiling water
  • 0.5 tsp fine salt
  • 5.3 oz dark chocolate 70% - coarsely chopped
  • 5.3 oz unsalted butter
  • 4.1 oz caster sugar
  • 1.8 oz soft brown sugar
  • 4 medium eggs
  • 5.3 oz ground hazelnuts
  • 1.4 oz cocoa powder + 1tbsp instant espresso powder, dissolved in 80ml boiling water
  • 0.5 tsp fine salt
For decoration
  • 1 handful fresh raspberries
  • 1 handful fresh blueberries
  • 20 g chopped roasted hazelnuts
  • 1 scattering fresh mint leaves
  • 1 handful fresh raspberries
  • 1 handful fresh blueberries
  • 0.7 oz chopped roasted hazelnuts
  • 1 scattering fresh mint leaves
  • 1 handful fresh raspberries
  • 1 handful fresh blueberries
  • 0.7 oz chopped roasted hazelnuts
  • 1 scattering fresh mint leaves

Details

  • Cuisine: Italian
  • Recipe Type: Cake
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 45 mins
  • Serves: 8

Step-by-step

  1. First make the chocolate torte. Preheat the oven to 160°C fan/180°C/gas mark 4, and then grease and line the cake tin with non-stick baking parchment.
  2. Place the chocolate and butter in a bowl over a pan of simmering water and stir until melted and smooth. Remove and place on one side to cool slightly.
  3. Put the sugars and eggs in your mixer bowl and whisk on high speed for 8 minutes until meringue like.
  4. Gently fold in the melted chocolate using a large metal spoon, be careful not to deflate the mixture. Next gently fold in the ground hazelnuts, cocoa powder/coffee mixture and salt.
  5. Pour the mixture very gently into the prepared cake tin and bake just below the centre of the oven for 35 – 40 minutes.
  6. The cake is ready when the centre feels just firm, the top has a slight crust and some cracks have appeared. Don’t be tempted to open the oven door until at least 30 minutes has gone by. Remove from the oven and leave in the tin to cool.
  7. Next decorate the cake. Take the cake out of the tin and place on your presentation plate or stand. Arrange the raspberries and blueberries in the centre of the torte.
  8. Next scatter the chopped roasted hazelnuts around the fruit but leave the outer edge of the torte exposed. Pick some perfect mint leaves and use them to add a splash of colour around the fruits.

Great British Bake Off finalist Luis Troyano is encouraging the nation to bake with this stunning dessert that’s easy to recreate at home. Visit www.currys.co.uk/baking for all your baking needs.

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Luis Troyano's rose and pistachio Battenberg cake recipe

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