Chocolate hazelnut torte cake
Rich and gooey, this chocolate dessert is a real showstopper. It’s easy and fun to make so it’s great for baking with kids.
- 180g/7oz Dark chocolate
- 200g/8oz Margarine
- 10ml/2tsp Vanilla flavouring
- 100g/4oz Hazelnuts, toasted and blitzed until fine
- 50g/2oz Cocoa powder
- 5g/1tsp Baking powder
- 5 Eggs
- 150g/6oz Caster sugar
- 1 tsp Salt
- 1tsp White wine vinegar
- For the ganache topping:
- 100ml/¼ pint Double cream
- 100g/4oz Dark chocolate
- 20g/1oz White chocolate
- Melt the chocolate and margarine together and add the vanilla flavouring, leave to cool while you whisk the eggs.
- Place the hazelnuts, cocoa and baking powder in a bowl and mix together well.
- Place the eggs and sugar in the bowl of your mixer, attach the whisk and start to slowly mix, add a tsp salt and the vinegar and continue mixing.
- Increase the speed of your mixer, continue to whisk until when you lift the whisk over the mixture the batter falls slowly forming a ribbon that will hold its shape for a few minutes.
- Remove the whisk and slowly pour in the cooled chocolate mixture, stirring with a metal spoon until incorporated.
- Sprinkle the hazelnut mixture over the top of the mix and gently fold through until incorporated.
- Pour into a 9" sandwich tin and tap once on the worktop to remove any large air bubbles.
- Place the sandwich tin in the oven at 150C and bake for around 45 minutes, or until risen and a skewer inserted in the middle comes out clean. Remove and leave to cool.
- For the ganache topping - Place the cream in a pan and bring to a boil, immediately switch off the heat and add the chocolate, stir until melted and smooth.
- Pour the ganache over the top of the torte, letting it drip down the sides.
- Melt the white chocolate and drop randomly over the top of the cake, use a spoon to swirl gently. Leave to set before serving.