It’s a wonderful combination of dark chocolate and fresh fruits, with the crunchiness from hazelnuts. This dessert is a special way to end the evening.
SERVES 8-12
FOR THE TORE
200g softened salted butter plus additional for greasing
175g of caster sugar
3 medium free-range eggs
A mixture of 80 grams hazelnuts and 100g hazelnuts is made.
100g plain flour
1½ tsp baking powder
3-4 tablespoons whole milk
Fresh raspberries 300g
150g dark chocolate (at least 70% cocoa) broken down into smaller pieces
FUR THE CHOCOLATE COOKIE
130g almond butter
100g unsalted butter softened
130g icing sugar
80g Cocoa powder
For loosening, use 4 tsp-5 tablespoons whole milk
- Heat the oven to 170C/gas 5 and then grease and line an 23cm springform pan with butter.
- Make the torte by beating the butter and sugar for 10 minutes in a bowl or using an electric hand-held whisk.
- Add the eggs slowly, beating between them. Then add the flour, baking powder, hazelnut crumb, and baking powder. Mix well. Mixture should be smooth and easily spoonable. It may be a little stiff. You can loosen it with milk, but you might not use it all.
- Spread half of the raspberries on the bottom portion of the cake pan. Reserve the rest for later. Place the batter in a bowl and pour it over the raspberries. Add the chocolate bits and hazelnuts to the top. Bake for 1-1½ hours (a skewer inserted into the centre will come out clean when it is done). Let the torte cool on a wire rack.
- Make the chocolate cream while the torte cooks. In a large bowl, whisk together the almond butter, butter, and sugar. Add the cocoa powder, and enough milk until you have whipped cream texture. Allow to cool before serving.
- Serve the torte with chocolate cream and any remaining raspberries.