Chocolate and hazelnut torte
- Preparation and cooking time
- Total time
- plus chilling
- Easy
- Serves 12
Skip to 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 cookiesroughly broken
- 75g buttermelted
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
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.
