Chocolate & Hazelnut Torte

Instructions

1. To roast the hazelnuts, heat up a heavy based pan on medium heat. When the pan is hot add the hazelnuts and shake the pan continuously to make sure the do not burn on any one side. When they are golden brown they are ready. They will feel spongy to the touch, but as soon as they cool of they become "crispy" again.
2. Preheat the oven to 150°C.
3. Line the bottom of a 25 cm ovenproof tart case or metal flan tin with baking paper. Grease the pan tart case and baking paper with some soft butter.
4. Melt the chocolate and the butter together in a metal bowl over a pan of simmering water. As soon as the chocolate starts melting stir well to combine the choc & butter.
5. Whisk the egg yolks with the potato flour and icing sugar to form a stiff batter.
6. Fold in the choc & butter mixture.
7. Whisk the egg whites until stiff and then fold them into the chocolate mixture gently so as not to work the air out of the eggs (do this with a plastic or silicon spatula by lifting from the bottom of the bowl - gently).
8. Pour the chocolate mixture into the prepared tin and jiggle the tin so the mixture spreads evenly and push the hazelnuts (in an even pattern) so that the top 1/4 of the hazelnut sticks out.
9. Make sure your oven is ready, and place the tin in the middle shelf of the oven. Bake for about 20 minutes.
10. The top of the torte should be crispy to the touch, but it should still be squidgy in the centre of the torte. you can test this with a kebab stick. If you stick it into the centre, and pull it out it some of the batter should stick to the stick, but it should not be overly wet.
11. When it is ready, take the torte out and let it rest for about 10 minutes. Carefully remove it form the tin and leave to cool down completely. The top will crack - this is not a problem because it will be covered with the dusting.
12. Dust some icing sugar over the top op the torte, making sure it has an even coat, covering any cracks, but not too thick.
13. Serve with raspberries and whipped cream.

• Servings : 6
• Ready in : 45 Minutes
• Course : Dessert
• Recipe Type : Baking, Chocolate, Dessert
• Ingredient : Chocolate, Hazelnuts, Nuts