BAKING: A Choctastic Torte (Meg Rivers Home Baking)

So, on this journey of kitchen experiments I have apparently found myself on – I decided to bake a torte. I have never baked a torte and was unsure what it was supposed to look/taste like but it was the only thing in the cook book that I could successfully travel from Essex to London for a dinner party.

Taken from the beautiful and comforting Meg Rivers Home Baking cook book, this recipe is all about simplicity, chocolateΒ and great taste (who wouldn’t want to bake something that tasted like Nutella?)

The ingredients were pretty straight forward…
100g whole, balanced hazelnuts
250g dark/bittersweet chocolate (I used Menier Dark Cooking Chocolate)
100g salted butter
6 eggs
1/2 cream of tartar
120g caster sugar

For the ganache topping…
200g dark/bittersweet chocolate (I used Menier Dark Cooking Chocolate)
125g salted butter
4 tablespoons of whole, blanched hazelnuts

23cm round cake tin (for the first time in my life I actually had the correct sized cake tin!)

Baking

Firstly, please be warned – DO NOT BUY UN-BLANCHED HAZELNUTS UNLESS YOU ENJOY PAINSTAKINGLY PEELING 200G OF HAZELNUTS ONE BY ONE I made this error and I began to hate the torte before I even started to bake. Don’t make the same mistake as me, hunt down those blanched hazelnuts.

It was a fairly simple recipe (which I can post onΒ here if anyone needs?) and turned out to be a pleasure to bake. My mum has a troublesome oven but we powered on and I got a great consistency with the torte which I was pleased with, although, it did taste a little ‘torte’ and I’m not sure if the chocolate I used was too dark?

Ta Da!

Be warned, this is very chocolatey. It’s not Devil Cake level but you definitely need a 30min break after dinner before you can tackle a slice. The hazelnuts come through beautifully which does give a lovely mature edge to the torte – this would be a hit with the guys also!
The ganache recipe is also a great one, very simple and effective although mine did require some cooling just to get a good spreading consistency. I also recommended getting some double cream to serve with to take off the edge.

This torte got many thumbs up – a recommended recipe! (Again, happy to post step by step if someone wants πŸ™‚ )