Looking for a super quick and easy, fool-proof, double chocolate gooey-ness and toasted nuttiness piece of heaven? Then look no further. A winner in my books especially when served warm with a double dollop of Mascarpone.
Chocolate Hazelnut Torte
Makes 1 tart
200g good quality dark chocolate, roughly chopped (I used Nomu Decadent Hot Chocolate)
100g butter
4 eggs, separated
1 tsp (5ml) vanilla extract
1 tbsp (15ml) flour
1 tbsp (15ml) ground almonds
100g icing sugar
100g hazelnuts, toasted and husks removed
Mascarpone to serve
Fresh Cherries, to serve
Preheat oven to 150°C.
Place chocolate and butter into a glass bowl and allow to melt gently over a pot of simmering water.
Place egg yolks, vanilla, flour, ground almonds and sugar into another bowl and whisk until combined.
Add the melted chocolate mixture to the egg yolk mixture and stir until combined.
Whisk the egg whites until stiff peak stage and fold into the chocolate mixture together with the toasted hazelnts.
Pour into a prepared 22cm baking tin, lined with baking paper and place into a preheated oven for 20-30 minutes or until the torte has risen slightly but is still soft and fudge-like in the centre.
Allow torte to cool and serve with a dollop of mascarpone and fresh cherries.
Hi, what do you do with the hazelnuts and icing sugar. There’s no mention of them in the instructions. Also baking tin size?
Hi there, thanks for this! I have rectified the mistake and updated it on my blog. Happy baking!