What’s better than a super rich, indulgent and ever so delicious chocolate torte? One chock full of Nutella silly. For those who of you that aren’t a fan of the chocolate and hazelnut combination – you need to go. But if you *are* (who isn’t!?) then my goodness you are in for a treat as this is one hell’uva Nutella celebration.
The beauty of this torte is that it is a self-titled ‘sunken’ Nutella torte. AKA you will be forgiven for any cracks or sinking that occurs once it has been baked. While I love to bake, my baking finesse is practically non-existent so I tend to stick to bakes that require little to no decoration. This torte may not feature in beautiful patisserie windows, but it certainly tastes wonderful.
This recipe comes from the brilliant Olive Magazine, in which they serve it with Bailey’s cream (I know!). I don’t have Bailey’s (although Bailey’s cream sounds heavenly), but I can assure you this torte is delicious served with simple single cream or even clotted if you are a bit more fancy pants.
- 175g butter, cubed
- 150g dark chocolate, broken into squares
- 200g Nutella
- 150g light brown sugar
- 125g hazelnuts, ground in a food processor + 25g chopped into pieces
- 6 eggs, separated
- Begin by pre-heating the oven to 170oc and greasing and lining a 22cm loose bottom cake tin
- Start by melting the butter, chocolate, Nutella and light brown sugar in a large saucepan on a medium heat, taking care not to burn the chocolate
- Once melted, transfer into a large bowl, set aside and leave to cool for 5 or so minutes
- While you are waiting for that mixture to cool, take your egg whites and whisk them in a glass or metal bowl until they form soft, foamy peaks
- Once the chocolate mixture has cooled down a little bit, fold in the ground hazelnuts until evenly distrubuted and then, gently whisk in the egg yolks, one at a time
- Using a large metal spoon or spatula, take a little bit of the egg white mixture and fold gently into the chocolate mixture – once no white patches remain, add another little bit of egg mixture and repeat until all the egg whites are fully incorporated into the chocolate mixture. Take care not to knock out to much air when folding in
- Pour the mixture into the cake tin and then sprinkle over the chopped hazelnuts. Bake for 35-40 minutes or until the cake mixture is firm on top, with a slight wobble underneath
- Leave to cool completely, then transfer to the fridge to chill. Serve with cream
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