Chocolate, Orange and Hazelnut Torte
By OcadoLife
Published on 14 December 2023
This rich Chocolate, Orange and Hazelnut Torte from Bake Off finalist and mental health advocate Steph Blackwell doesn’t only deliver on the flavour front but is also a joy to bake. “Take your time and enjoy the calming effects of creating this fabulous torte,” says Steph. “It’s the ultimate low-stress bake: straightforward, very forgiving and it makes you focus on preparing each element in turn.” You’ll also love Steph’s blissfully buttery Lemon and Vanilla Brioche Pudding. Looking for more dessert recipes? Look no further.Time and servings
1 hr 5 minsTotal time
Serves 10345 kcal/serving
20 minsPrep time
45 minsCooking time
Ingredients
- 130g blanched hazelnuts
- 130g caster sugar
- 1 orange, zest finely grated
- 130g dark chocolate
- 130g unsalted butter, cubed, at room temperature
- 1 tbsp strong brewed coffee (espresso)
- 3 large eggs, separated
- ½ tbsp icing sugar, for dusting
- 200ml whipped cream (or crème fraiche), to serve (optional)
Method
Step 1
Preheat the oven to 170°C/150°C fan/gas 3½. Line the base and sides of a 20 cm round springform tin with baking paper.Step 2
Place the hazelnuts on a baking tray; roast for 15 mins, shaking halfway. Cool; pulse in a blender to a fine texture.Step 3
Rub the caster sugar and orange zest together in a bowl to draw out the orange flavour (and heavenly scent); set aside.Step 4
Place the chocolate in a large heatproof bowl and set it over a pan of gently simmering water (but not touching the water). Heat, stirring occasionally, until the chocolate is melted and glossy. Remove from the heat; stir in the butter until silkily combined.Step 5
Add the sugar and hazelnuts, a pinch of salt and the coffee; mix well. Cool for 5 mins. Beat in the egg yolks; set aside.Step 6
Using an electric whisk or stand mixer, whisk the egg whites with a pinch of salt on a medium speed until soft peaks form.Step 7
Fold and swirl the egg whites into the chocolate mixture in 2-3 gentle additions until combined. Transfer to the tin; glide over the top with a palette knife to level.Step 8
Bake for 25-30 mins, until a skewer inserted comes out clean.Step 9
Place the tin on a wire rack and allow to cool completely. Transfer to a serving plate. Dust with icing sugar and serve with cream or crème fraîche, if you like.