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Serves: 12
30 Minutes + Chilling
Easy
Ingredients
200g 37% milk chocolate
200g 70% dark chocolate
200ml double cream
2 tbsp liquid glucose (you can find this on the baking aisle in large supermarkets)
4 tbsp Frangelico
75g chopped toasted hazelnuts
For the Base
200g chocolate chip and hazelnut cookies, roughly broken
75g melted butter
For the Frangelico Cream
200 ml double cream
1 tbsp icing sugar
2-3 tbsp Frangelico
Directions
1. Pulse the cookies to a rubble in a food processor (or put in a plastic bag and bash). Mix with the melted butter. Tip into a 20cm springform cake tin and press down. Chill for 30 minutes.
2. Melt the milk and dark chocolate, cream and glucose in short blasts in the microwave, or in a glass bowl set over, but not touching, a pot of simmering water. Stir in the Frangelico and leave to cool.
3. Pour on top of the base and level if needed. Put in the fridge overnight to set.
4. Release the torte and cover the top and sides with the chopped hazelnuts, gently pressing them in.
5. Softly whip the cream, icing sugar and Frangelico, and serve on the side of the sliced torte.
Per Serving:
563 kcals
44.5g fat
24.5g saturates
29.8g carbs
23.8g sugars
3g fiber
5.2g protein
0.3g salt
Recipe Credit: Olive Magazine