Hazelnut chocolate torte with vanilla mascarpone chantilly
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling time
- Easy
- Serves 8 - 10
Skip to ingredients
Ingredients
- 200g unsalted butter, plus extra for the tin
- 200g dark chocolate (70% cocoa), chopped
- 1 tbsp espresso powder
- 4 large eggs, separated
- 170g golden caster sugar
- 1 tsp vanilla extract
- 250g blanched hazelnuts, blitzed until finely ground
- 1 tbsp icing sugar, for dusting
For the chantilly
- 250g mascarpone
- 1 tsp vanilla extract
- 2 tbsp icing sugar
- 300ml double cream
Method
- STEP 1
Butter and line a 23cm springform tin with baking parchment. Put the butter, chocolate and espresso powder in a heatproof bowl and set it over a pan of just simmering water, making sure it doesn't touch the water. Let it melt, stirring regularly, then set aside and allow to cool to room temperature.
- STEP 2
Heat the oven to 190C/170C fan/gas 5. Add the egg whites to a large bowl and whisk for 5 mins, until they're holding stiff peaks, then set aside. Put the egg yolks, sugar and vanilla in a second bowl and whisk with clean beaters for 5-7 mins until pale, thick and fluffy. Fold the hazelnuts into the mixture until just a few streaks remain, then fold in the melted chocolate until well combined. Add a third of the egg whites and mix gently to slacken the mixture. Carefully fold in the remaining egg whites until no streaks remain, then pour into the prepared tin. Bake for 40-45 mins, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 5 mins, then remove from the tin and leave to cool completely on a wire rack.
- STEP 3
To make the chantilly, tip the mascarpone, vanilla and sugar into a large bowl and beat using an electric whisk. Once the mascarpone has slackened slightly, add the cream and whisk to soft peaks. To serve, dust the torte with icing sugar, slice and dollop on the cream.
