The Times Magazine 37Eat!
PAUL HOLLYWOOD
CHOCOLATE HAZELNUT TORTE
10 slices
This is a deceptively easy cake,
made using ingredients you might
already have in your kitchen
cupboards. There are a few more
stages involved, such as making
a sugar syrup and melting the
chocolate, but it isn’t difficult and the
end result looks really impressive.
- 210g caster sugar
- 300g dark chocolate, broken
into small pieces - 150g unsalted butter, cut into
pieces, plus extra to grease tin - 4 large eggs
- 3 tbsp plain flour
- 50g hazelnuts, toasted and
roughly chopped
For the Amaretto cream
- 250g double cream
- 3 tbsp Amaretto liqueur
- 2 tbsp icing sugar, sifted
To finish
- Cocoa powder
- Heat your oven to 170C (190C
non-fan). Grease a 21cm cake tin
and line the base with baking paper. - In a saucepan, heat 130g sugar
with 130ml water until dissolved to
form a sugar syrup. - Melt the chocolate and butter
together in a heatproof bowl over
a pan of simmering water, making
sure the base of the bowl is not
touching the water. - Using a stand mixer fitted with
the whisk attachment, beat the
eggs and remaining 80g sugar until
tripled in volume. Add the sugar
syrup and melted chocolate mixture
and whisk to combine. - Sift the flour over the mixture
and gently fold in, along with the
chopped nuts. - Spoon the mixture into
the prepared tin and bake for
40-45 minutes until firm. Leave to
cool completely before removing
from the tin. - For the Amaretto cream, whip the
cream in a bowl until it forms soft
peaks, then fold in the liqueur and
icing sugar. - Dust the surface of the cake with
cocoa powder and serve each slice
with a good dollop of the Amaretto
cream on the side.