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

Ingredients

  • 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

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.

Check out our other Italian dessert recipes

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