Dark chocolate and hazelnut chocolate torte

Dark chocolate and hazelnut chocolate torte


  1. Preheat the oven to 160°C fan/180°C/320°F/gas 4
  2. Grease and line the cake tin with non-stick baking parchment
  3. Place the chocolate and butter in a bowl over a pan of simmering water and stir until melted and smooth. Remove and place on one side to cool slightly
  4. Put the sugars and eggs in your mixer bowl and whisk on high speed for 8 minutes until meringue like
  5. Gently fold in the melted chocolate using a large metal spoon, be careful not to deflate the mixture
  6. Next gently fold in the ground hazelnuts, cocoa powder/coffee mixture and salt
  7. Pour the mixture very gently into the prepared cake tin and bake just below the centre of the oven for 35 – 40 minutes
  8. The cake is ready when the centre feels just firm, the top has a slight crust and some cracks have appeared. Don’t be tempted to open the oven door until at least 30 minutes has gone by
  9. Remove from the oven and leave in the tin to cool
  10. Once cool, take the cake out of the tin and place on your presentation plate or stand
  11. Arrange the raspberries and blueberries in the centre of the torte
  12. Next scatter the chopped roasted hazelnuts around the fruit but leave the outer edge of the torte exposed
  13. Pick some perfect mint leaves and use them to add a splash of colour around the fruits

Recipe from Great British Bake Off finalist Luis Troyano who is encouraging the nation to bake with this stunning dessert that’s easy to recreate at home. Visit www.currys.co.uk/baking for all your baking needs.

There are more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


This cake makes for a fantastic dessert- and what's more it's gluten free


150g dark chocolate 70% - coarsely chopped
150g unsalted butter
115g caster sugar
50g soft brown sugar
4 medium eggs
150g ground hazelnuts
40g cocoa powder and 1 tbsp instant espresso powder dissolved in 80ml boiling water
½ tsp fine salt
Handful fresh raspberries
Handful fresh blueberries
20g chopped roasted hazelnuts
A few fresh mint leaves


Time: 25 minutes
Serves: 6-8
Nutrition: n/a