Ingredients
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Torte
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250 g softened Butter
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100 g Caster Sugar
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150 g Demerara Sugar
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3 extra large Egg
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100 g Cake Flour
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a pinch of Salt
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200 g shelled, roasted and ground Hazelnuts
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100 g Nutella
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Ganache
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125 ml Cream
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200 g Dark Chocolate
Directions
Steps
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1
Done
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Preheat the oven to 160 °C. Grease and line the base of a 20 cm springform cake pan. |
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2
Done
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To make the BatterCream together the butter, castor and Demerara sugars until pale, thick and fluffy. While mixing, add the eggs one at a time. Sift together the flour and salt. Fold the ground hazelnuts and dry ingredients into the egg mixture. Using a rubber spatula, fold in the Nutella, then spoon the batter into the cake pan and level using the back of the rubber spatula. |
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3
Done
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Bake for 45 minutes, then reduce the heat to 100 °C and bake for a further 10 minutes. |
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4
Done
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To make the GanacheScald the cream, then remove from the heat and stir in the dark chocolate chunks until melted and smooth. Set aside to cool and thicken. |
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5
Done
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Remove the torte from the oven and leave to cool in the cake pan. Remove from the cake pan, spread the ganache over the top and decorate with fresh mulberries (if in season) and pomegranate seeds or any seasonal berries of your choice. |
