Is there anything better than gooey, rich chocolate ganache!? The answer is no, nope, no way. I swear it took all my willpower to stop myself eating all the filling for this chocolate hazelnut torte before it was even made. That filling is just the most incredible thing ever.
This decadent dessert came about kinda by accident last weekend. It’s ages since I’ve cooked a proper three course meal from scratch and come Saturday afternoon the urge to do just that struck.
If you remember my post on a similarly indulgent Nutella Frosted Coffee Cake, it won’t come as a surprise that Ricky’s dessert suggestion was a chocolate hazelnut dessert. What can I say – the boy’s got good taste 😉
Now, this torte is incredibly rich. You might look at it and think “I can eat half that cake in one go”. Whilst I admire your enthusiasm, I’m here to tell you it’s not possible. Believe me, I gave it a good go. The good news is that it freezes really well so there’s no need to plough through the whole lot until you feel sick. Whack a few slices in the freezer and have ready made dessert for days to come! Don’t ever let anybody tell you dessert is only for weekends!
- 175g digestive biscuits, crushed
- 60g butter, melted
- 300ml double cream
- 50g unsalted butter
- 300g dark chocolate
- 25g icing sugar, sifted
- 75ml Baileys/Irish Cream
- 1 tsp hazelnut extract
- handful chopped hazelnuts
- Spray a 15cm loose based tin with non-stick spray. Mix the crushed biscuits and melted butter together then push into the base of the tin and chill.
- Heat the cream and butter in a pan until the butter is melted and the cream begins to simmer. Remove from the heat and pour over the dark chocolate. Stir until the chocolate is melted.
- Stir in the sifted icing sugar and baileys.. Add the hazelnut extract to taste - different brands will vary in strength.
- Pour the ganache into the tin and transfer to the fridge. Leave to chill for at least 2 hours before removing from tin.
- Decorate with chopped hazelnuts.