Hazelnut and Nutella chocolate torte
- 50g hazelnuts, roasted
- 150g coconut biscuits
- 30ml (2 tbsp) cocoa powder
- 15ml (1 tbsp) icing sugar
- 70g butter
- CHOCOLATE TORTE FILLING
- 300g dark chocolate (70% cocoa solids), roughly chopped
- 80g butter
- 1/3 cup Nutella chocolate spread
- 60ml espresso coffee
- 3 eggs, separated
- 160g castor sugar
- 50g ground almonds
- 25g cake flour
- FRANGELICO WHIPPED CREAM
- 250ml (1 cup) fresh cream, chilled
- 15ml (1tbsp) icing sugar
- 30ml (2 tbsp) Frangelico liqueur
- cocoa powder, to dust
- Nutella, melted, to drizzle
- chopped hazelnuts, to scatter
- chocolate shavings, to garnish
Preheat the oven to 160° C. Grease and line a 23cm-round springform cake tin with baking paper.
For the base, place the hazelnuts in a food processor and blitz until fine. Add the biscuits, cocoa and 15ml (1 tbsp) icing sugar and pulse again. Mix the crumbs and 70g melted butter together, then press the biscuit mixture firmly into the base of the prepared tin.
For the filling, melt the chocolate and 80g butter together in a bowl set over a pan of simmering water (the bowl must not touch the water). Set aside to cool.
Add the espresso and Nutella to the melted chocolate, followed by the egg yolks.
In a separate bowl, whisk the egg whites until frothy. Add the castor sugar gradually and beat until firm and glossy.
Sift the almond meal and cake flour into the chocolate and mix to combine. Add a third of the egg whites to the chocolate mixture and stir through to loosen the batter. Fold through the remaining egg whites with light folding actions. Pour the filling over the base and bake in the oven, 50 minutes.
Remove from the oven and allow to cool in the tin before unmoulding.
In the meantime, make the wipped cream. Whip the cream and 15ml (1 tbsp) icing sugar together, then add the liqueur and fold through.
Dust the top of the torte with cocoa and finish with a drizzle of melted Nutella and a scattering of chopped hazelnuts. Serve the torte with the cream and extra chocolate shavings.