Chocolate Hazelnut Torte
Ingredients
100g (3½oz) plain sweet biscuits
150g (5oz) good-quality dark chocolate, broken into pieces
1 large egg
1 large egg yolk
1 tsp vanilla extract
3 tbsp caster sugar
100g (3½oz) unsalted butter
100g (3½oz) shelled hazelnuts, toasted and coarsely chopped
Cocoa powder, for dusting
Method
Grease an 18cm (7in) springform cake tin with a little butter and line the base with baking paper. Put the biscuits in a plastic bag and lightly crush with a rolling pin – they should be broken into coarse, uneven pieces. Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally until smooth.
Put the egg, egg yolk, vanilla and sugar in a mixing bowl and, using an electric mixer, beat vigorously for 4–5 minutes, or until the mixture is pale and thick.
Melt the butter in a small heavy-based saucepan, then add it to the egg mixture in a steady stream while beating at high speed. Beat in the melted chocolate.
Using a large metal spoon, gently fold in the chopped nuts and crushed biscuits until combined. Pour the mixture into the prepared tin, spreading it gently and evenly. Cover with clingfilm and chill for at least 3 hours, or overnight, until firm. Remove from the tin and dust with cocoa. Serve chilled, in thin slices with whipped cream or ice-cream, if desired.