Grant Hawthorne’s Recipe For Chocolate and Hazelnut Torte

A torte is traditionally a flour-less cake. The name originates from Italian, the word torta which means cake.

This chocolate torte is perfect for those who love the flavour and intensity of rich, dark chocolate.

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Chocolate and Hazelnut Torte Recipe

5 from 1 vote

Recipe by Grant HawthorneCourse: DessertCuisine: GlobalDifficulty: Medium

Prep time

20

minutes

Cooking time

40

minutes

Servings

12

Total time

1

hour 

This decadent dessert is for all the chocolate lovers out there.

Ingredients

• 720 g 70% Chocolate

• 400 ml double cream

• 120 g praline paste (or Nutella)

• 50 g chopped toasted hazelnuts

• 60 g ground almonds

• 50 ml Frangelico (Hazelnut liqueur)

• 500 g store bought pastry

Method

• Roll out the sweet pastry, line the flan dish and bake it ‘blind’. Allow cooling.
• Melt the chocolate over a bain marie. Reserve to one side and keep warm.
• Bring the cream to the boil and slowly incorporate the cooling cream into the warm chocolate.
• Add the praline paste, almonds and hazelnuts. Mix in thoroughly.
• Add the liqueur and stir until thickened and of ‘dropping’ consistency.
• Pour the mixture into the baked pastry case.
• Cover and refrigerate for 12 hours to set.
• Remove the torte from the mould and serve.

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