Chocolate Hazelnut Torte

INGREDIENTS:

250g unsalted butter

180g dark chocolate 

400g roasted hazelnuts

5 eggs

200g caster sugar

½ tsp sea salt

cocoa, to dust

METHOD:

Preheat the oven to 160C/ 140C fan/320F/ gas mark 3, grease and line a 23cm/ 9 inch round cake tin with baking parchment.

Break the chocolate into pieces and melt with butter together in a heatproof bowl set over a saucepan of simmering water, make sure the bottom of the bowl is not touching the water. Once melted transfer to a large mixing bowl to cool.

Blitz the hazelnuts in a food processor until you have fine crumbs, be careful not to blitz for too long as eventually they will come together and turn into a nut butter.

Once blitzed add to the chocolate mixture.Separate the egg whites and yolks into two bowls. Whisk the egg yolks together with the sugar until fluffy and pale. Then fold into the chocolate mixture.

Whisk the egg whites to soft peaks and then gently fold this into the chocolate mixture too, adding a pinch of sea salt.

Pour the cake batter into the prepared tin and bake for 35 minutes. You want the cake to still be soft and gooey in the middle.

Leave to cool in the tin and dust with cocoa powder before removing. Serve with something tart, like greek yogurt or crème fraîche.