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.
- 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
- Preheat oven to 180 fan. Line the base of a 23 cm round spring form pan with greaseproof paper. Butter base and sides.
- 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).
- In a double boiler, melt chocolate and butter until smooth. Set aside
- Separate the eggs and beat yolks with about half the sugar until pale and fluffy. Add vanilla, brandy and liqueur.
- Mix in the chocolate/butter mixture.
- Finally add the chopped hazelnuts.
- Beat egg-whites with remaining sugar until stiff and glossy. Fold in the yolk/chocolate mixture in 3 batches.
- Transfer mixture in prepared pan. Bake for 30-35 minutes. Cake will rise but will deflate as it cools.
- 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.
- Remove paper and transfer on the serving platter. Serve plain or with a dollop of whipped cream.