CHOCOLATE HAZELNUT TART

This Chocolate Hazelnut Torte combines the flavors of hazelnut and chocolate and has a soft, moist, almost pudding like texture. This torte is a classically dense, rich dessert. The darker the chocolate you use, the more intense it will be; I prefer 70% chocolate, though you could use 60% if you like. Excellent when served alone but if you want even more flavor, add some vanilla ice cream and berries.

Hazelnuts and chocolate are wonderful together and are enjoyed around the world. Testament to their popularity is the fact that Nutella is enjoyed everywhere in the world a lot. Now, this is the perfect cake for a celebration or dinner party as it can be made several days in advance. In fact, it is better after a day or two when the flavors have had time to soften. This will definitely become a favorite. This cake serves 16 people.

Ingredients

Almond hazelnut brittle
200 gr granulated sugar - 1 cup
80ml water -4 tbsp
pinch of salt
100 gr unsalted butter - 1 stick
2 tsp baking soda
150 gr chopped almonds

Hazelnut middle
200 gr of chocolate wafers
1 can of caramel ( or you can boil 1 can of condensed milk)
100 gr of hazelnuts

Chocolate filing
2 eggs
450ml heavy cream - 1 1/2 cups
350g dark chocolate (minimum 70% )

Directions

Step 1: I am using a 12 inch pan. To make the almond brittle add the sugar, water and salt to a pan. Stir to combine and cook it over medium heat until it boils.
Step 2 : As soon as it boils add the butter and let it cook until it caramelizes and gains a golden amber color. Turn off the heat, add the almonds and baking soda. Stir until combined and place into your cake pan. Spread the mixture into the pan and press hard. Place into the fridge for 30 min.
Step 3: Add your hazelnut wafers into the food processor until fine. Then do the same with hazelnuts. In a large bowl, place your hazelnuts and wafers, add caramel and mix until all smooth. Add the hazelnut layer on top of the almond brittle. Place back into the fridge for 15 min.
Step 4: To make the chocolate filling whisk the eggs together.
Step 5: In a pan add the heavy cream and wait just until it reaches a full boil and rise to the top of the pan. Immediately remove from heat and pour it slowly over the eggs whisking constantly.
Step 6: Add the chopped chocolate to the warm mixture and stir it until smooth.
Step 7: Pour the chocolate mixture over the crust and refrigerate it for 1 hour at the top of your fridge (coldest part).
Step 8: Decorate with fruits or chocolate. Serve a thin slice with ice cream, as the cake is really rich. Enjoy!