Dark chocolate and hazelnut chocolate torte recipe

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.