Italian hazelnut and chocolate torte

Name: Italian hazelnut and chocolate torte
Total time: 30 min
Yield: serves 12
Ingredients: dark chocolate 250g, chopped; milk chocolate 300g, chopped; double cream 568ml pot; liquid glucose 3 tbsp; Frangelico 6 tbsp; hazelnuts 100g pack, toasted; digestive or oat biscuits 8; butter 1 tbsp melted, plus extra for buttering; crème fraîche to serve

30 minutes plus chilling
serves 12
Easy

This rich decadent chocolate torte may look tricky but it's so easy to put together for a dinner party. The secret is coating the outside with a layer of crunchy hazelnut and biscuit.

December 19, 2014 at 2:30 pm

Ingredients

dark chocolate 250g, chopped
milk chocolate 300g, chopped
double cream 568ml pot
liquid glucose 3 tbsp
Frangelico 6 tbsp
hazelnuts 100g pack, toasted
digestive or oat biscuits 8
butter 1 tbsp melted, plus extra for buttering
crème fraîche to serve

Method

Step 1

Melt the chocolate together with the cream, liquid glucose and frangelico. Leave to cool. Whizz the hazelnuts and biscuits to crumbs in a food processor and add the melted butter. Sprinkle half the mixture into a terrine tin lined with clingfilm, then well buttered. Tip the tin so the crumbs stick to the sides as well, making sure they are as even as possible. Carefully pour in the chocolate mixture and chill until almost set.
Step 2

Sprinkle over the remaining biscuit mixture and press it down very gently in an even layer. Chill until ready to serve. Turn out onto a plate and sprinkle any loose crumbs back over the top. Cut with a hot knife and serve with crème fraîche.