Chocolate Hazelnut Torte

Method

1. 1
   • hazelnuts200 g

   Toast and skin the hazelnuts — Toast the hazelnuts in the oven at 180°C for 8–10 minutes until fragrant and the skins crack, then rub off the skins in a clean towel and let cool.

   ⏱9 min
2. 2
   • dark chocolate200 g
   • butter150 g

   Melt the chocolate and butter — Melt the dark chocolate and butter together in a bowl set over a pan of barely simmering water, stirring until smooth, then set aside to cool slightly.

3. 3
   • hazelnuts200 g

   Grind the hazelnuts — Pulse the cooled hazelnuts in a food processor until finely ground but not oily, keeping a little texture for crunch.

   ⏱30 sec
4. 4
   • dark chocolate200 g
   • white sugar180 g
   • egg3
   • vanilla extract1 tsp

   Whisk eggs and fold in chocolate — Whisk the eggs with the white sugar and vanilla extract until pale and doubled in volume, then gently fold in the melted chocolate mixture.

5. 5
   • hazelnuts200 g
   • wheat flour80 g
   • baking powder1 tsp
   • salt1 pinch

   Fold in flour and hazelnuts — Sift the wheat flour, baking powder and salt over the batter, then fold in the ground hazelnuts until just combined.

6. 6

   Bake the torte — Pour the batter into a greased and lined 24 cm springform pan and bake at 180°C for 30–35 minutes, until a skewer comes out with a few moist crumbs.

   ⏱35 min
7. 7
   • powdered sugarto taste

   Cool, dust and slice — Let the torte cool completely in the pan, then unmould, dust generously with powdered sugar and slice to serve.