Nutty Chocolate torte
150g hazelnuts, roasted & skins rubbed off
300g 70% dark chocolate
1 tbsp cocoa powder
250g unsalted butter
100g caster sugar
6 large eggs
1 tsp baking powder
icing sugar, to serve
Preheat oven to 190C. Grease and flour a round 25cm tin and line the bottom with baking paper.
Place the nuts in a food processor and process until finely ground. Add the chocolate and cocoa powder and process until chocolate is all ground and mixed in.
Meanwhile, cream the butter and sugar with electric beaters until pale and creamy. Then add the eggs, one at a time and beat well. Add the baking powder then mix through the chocolate mixture.
Spoon mixture into tin and bake for 1 hour. If the cake browns too quickly and looks like it may burn, cover it with foil and continue cooking for the remainder of time.
Allow to cool in the tin for 10 minutes before lifting out onto a wire rack.
Serve dusted with icing sugar.
Here is a PRINTABLE PDF for you to add to your recipe collection.
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