Deeply chocolatey and loaded with hazelnuts this amazing torte is so incredibly fudgy, it feels like eating a chocolate bar. Gluten free too. Very easy to make and keeps so well in the fridge, it’s a fantastic make-ahead dessert, that will surely impress.

Ingredients:

• 130 grams hazelnuts
• 200 grams bittersweet chocolate
• 200 grams unsalted butter
• 4 large eggs
• 1 tsp vanilla extract
• 1 Tbs brandy
• 1 Tbs Frangelico (hazelnut liqueur)
• 200 grams granulated sugar
• Cocoa powder for dusting

Method:

1. Preheat oven to 180 fan. Line the base of a 23 cm round spring form pan with greaseproof paper. Butter base and sides.
2. Roast hazelnuts in the oven for 7-8 minutes. When cool enough to handle, rub off skins with a towel (it’s perfectly ok if some skins remain). Chop hazelnuts in a mini-chopper or food-processor until coarsely ground (don’t over-process).
3. In a double boiler, melt chocolate and butter until smooth. Set aside
4. Separate the eggs and beat yolks with about half the sugar until pale and fluffy. Add vanilla, brandy and liqueur.
5. Mix in the chocolate/butter mixture.
6. Finally add the chopped hazelnuts.
7. Beat egg-whites with remaining sugar until stiff and glossy. Fold in the yolk/chocolate mixture in 3 batches.
8. Transfer mixture in prepared pan. Bake for 30-35 minutes. Cake will rise but will deflate as it cools.
9. Once cool, run a knife or spatula all the way around the pan to release the torte. Wrap and transfer in the fridge to chill. It will be easier to transfer once it’s cold.
10. Remove paper and transfer on the serving platter. Serve plain or with a dollop of whipped cream.