This is a lovely rich chocolate torte that makes an easy weekend treat or is great served as a dinner party dessert. Make it in advance and wow your guests with this decadent gluten and wheat free pudding.
- 150g blanched hazelnuts
- 150g dark chocolate
- 125g unsalted butter
- 6 free range eggs - separated
- 125g golden caster sugar
- 1 tbsp cocoa powder - plus extra for dusting
- Small pinch of salt
Start by toasting the hazelnuts in a dry pan until they are golden. Allow to cool and then blitz in a food processor until you have a fine consistency.
Heat oven to 160°C, 140°C fan, gas mark 3. Grease and line the base of a 23cm spring-form cake tin. Melt the chocolate with the butter either in the microwave or in a bowl over a pan of simmering water until smooth and glossy. Leave this to cool slightly.
In a clean bowl, use an electric whisk to whisk the egg whites until they form stiff peaks. In another bowl, whisk the yolks with the sugar until pale and the mixture has grown in size.
Combine the chocolate with the egg yolk mixture, then gently fold in the cocoa powder, a small pinch of salt and the ground hazelnuts. Add a spoonful of egg white to the mixture, stirring it through to loosen the mix and then fold in the rest. Do this gently as you want to keep in as much air as possible. Carefully pour into the prepared tin and bake for 35 minutes. Leave to cool in the tin, then dust with cocoa powder and serve with either crème fraiche or cream.