Grant Hawthorne’s Recipe For Chocolate and Hazelnut Torte

A torte is traditionally a flour-less cake. The name originates from Italian, the word torta which means cake.

This chocolate torte is perfect for those who love the flavour and intensity of rich, dark chocolate.

Chocolate and Hazelnut Torte Recipe

5 from 1 vote

Recipe by Grant HawthorneCourse: DessertCuisine: GlobalDifficulty: Medium

Prep time

20

minutes

Cooking time

40

minutes

Servings

12

Total time

1

hour 

This decadent dessert is for all the chocolate lovers out there.

Ingredients

  • 720 g 70% Chocolate

  • 400 ml double cream

  • 120 g praline paste (or Nutella)

  • 50 g chopped toasted hazelnuts

  • 60 g ground almonds

  • 50 ml Frangelico (Hazelnut liqueur)

  • 500 g store bought pastry

Method

  • Roll out the sweet pastry, line the flan dish and bake it ‘blind’. Allow cooling.
  • Melt the chocolate over a bain marie. Reserve to one side and keep warm.
  • Bring the cream to the boil and slowly incorporate the cooling cream into the warm chocolate.
  • Add the praline paste, almonds and hazelnuts. Mix in thoroughly.
  • Add the liqueur and stir until thickened and of ‘dropping’ consistency.
  • Pour the mixture into the baked pastry case.
  • Cover and refrigerate for 12 hours to set.
  • Remove the torte from the mould and serve.

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