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Flourless chocolate torte
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250g soft unsalted butter, plus extra for greasing
100g roasted chopped hazelnuts
365g light brown muscovado sugar
300g 70% dark chocolate, broken into pieces
50g ground almonds
85g cocoa powder
6 large Waitrose British Blacktail Free Range Eggs, lightly whisked
1 tsp vanilla bean paste or 1 vanilla pod, split and seeds scraped out
1 heaped tsp sea salt
190g fresh raspberries, to serve
1. Preheat the oven to 180°C, gas mark 4. Grease and line the sides and bottom of a 23cm loose-bottomed cake tin. Grind the hazelnuts with 1 tsp of the sugar in a small food processor to a fine powder.
2. Gently melt the butter and chocolate in a large bowl over a pan of simmering water. Remove from the heat and stir to combine. Add the sugar, gently whisk until there are no lumps, then fold in the ground almonds and hazelnuts and cocoa powder. Gradually add the eggs, vanilla paste and salt, giving it all a good stir.
3. Pour the batter into the prepared tin and bake in the oven for 35 minutes. Remove and leave to cool for 20 minutes in the tin before carefully removing from the tin to cool. Top with fresh raspberries. Serve in slivers with a dollop of crème fraîche, if you like, and an espresso or glass of amaretto on the side.
Typical values per serving: