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Chocolate and hazelnut torte

Published: July 21, 2017 at 2:55 PM

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Serves 12

Easy

Total time: 30 mins

plus chilling

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This chocolate and hazelnut torte is a serious creamy and indulgent weekend treat. Our recipe only takes 30 minutes to whip up, and can feed up to 12 people

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Make this impressive chocolate and hazelnut torte, then check out our chocolate torte, profiteroles, sherry trifle, yule log, bûche de noël and more Christmas dessert ideas.

Ingredients

Nutrition

• 200g 37% milk chocolate

• 200g 70% dark chocolate

• 200ml double cream

• 2 tbsp liquid glucose

  (you can find this on the baking aisle in large supermarkets)

• 4 tbsp Frangelico

• 75g chopped toasted hazelnuts

BASE

• 200g chocolate chip and hazelnut cookies

  roughly broken

• 75g butter

  melted

FRANGELICO CREAM

• 200ml double cream
• 1 tbsp icing sugar
• 2-3 tbsp Frangelico

Nutrition: per serving

• kcal563
• fat44.5g
• saturates24.5g
• carbs29.8g
• sugars23.8g
• fibre3g
• protein5.2g
• salt0.3g

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Method

• step 1

  Pulse the cookies to a rubble in a food processor (or put in a plastic bag and bash). Mix with the melted butter. Tip into a 20cm springform cake tin and press down. Chill for 30 minutes.

• step 2

  Melt the milk and dark chocolate, cream and glucose in short blasts in the microwave, or in a glass bowl set over, but not touching, a pot of simmering water. Stir in the Frangelico and leave to cool.

• step 3

  Pour on top of the base and level if needed. Put in the fridge overnight to set.

• step 4

  Release the torte and cover the top and sides with the chopped hazelnuts, gently pressing them in.

• step 5

  Softly whip the cream, icing sugar and Frangelico, and serve on the side of the sliced torte.

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