We have developed a serious addiction to an organic chocolate and hazelnut spread, to the extreme we now get up extra early a couple of times a week so we can make and eat pancakes with at least half a tub of this irresistible and gooey friend. Inspired on the spread, I have developed a variation of my staple dessert, the chocolate torte, with a grown up touch: crystallised Seville orange pieces. The result is this creamy, seriously intense torte that will make you feel the need to go for a second slice.
200g unsalted butter
200g dark chocolate, 70% cocoa, chopped
4 large eggs
200g golden caster sugar
100g corn flour
40g crystallised orange pieces
cocoa powder, for dusting
1. Heat the oven to 180C. Butter and line a 23cm round cake tin. Put the chocolate pieces and butter into a pan and melt on low heat stirring constantly until smooth. In the meantime, beat the eggs and sugar together for 5 mins until they have a foamy yet thick consistency.
2. Pour the chocolate and butter mix into the whisked egg and sugar, then fold it in very carefully. Fold in the hazelnuts and crystallised orange pieces. Add the corn flour and mix slowly, until even. Spoon into the cake tin and bake for 15-20 mins until evenly set with a slight crust all over the top. Leave the torte to cool down before releasing it from the cake tin. Dust with cocoa powder.