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Hazelnut chocolate torte with vanilla mascarpone chantilly

A hazelnut torte with two slices cut out, and one slice on a plate with a dollop of cream

Hazelnut chocolate torte with vanilla mascarpone chantilly

Name: Hazelnut chocolate torte with vanilla mascarpone chantilly
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 200g unsalted butter plus extra for the tin; 200g dark chocolate (70% cocoa) chopped; 1 tbsp espresso powder; 4 large eggs separated; 170g golden caster sugar; 1 tsp vanilla extract; 250g blanched hazelnuts blitzed until finely ground; 1 tbsp icing sugar for dusting; 250g mascarpone; 1 tsp vanilla extract; 2 tbsp icing sugar; 300ml double cream

Matty Edgell

Published: November 4, 2024 at 10:54 AM

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Serves 8 - 10

Easy

Prep: 25 mins

Cook: 50 mins

Plus cooling time

A star rating of 4.9 out of 5.13 ratingsRate

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Bake this sophisticated flourless dessert from 2023 Bake Off winner Matty Edgell. A hint of espresso complements the chocolate – ideal for a dinner party

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Ingredients

Units:

MetricUS

200g unsalted butter

plus extra for the tin
200g dark chocolate (70% cocoa)

chopped
1 tbsp espresso powder
4 large eggs

separated
170g golden caster sugar
1 tsp vanilla extract
250g blanched hazelnuts

blitzed until finely ground
1 tbsp icing sugar

for dusting

For the chantilly

250g mascarpone
1 tsp vanilla extract
2 tbsp icing sugar
300ml double cream

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Method

step 1

Butter and line a 23cm springform tin with baking parchment. Put the butter, chocolate and espresso powder in a heatproof bowl and set it over a pan of just simmering water, making sure it doesn't touch the water. Let it melt, stirring regularly, then set aside and allow to cool to room temperature.
step 2

Heat the oven to 190C/170C fan/gas 5. Add the egg whites to a large bowl and whisk for 5 mins, until they're holding stiff peaks, then set aside. Put the egg yolks, sugar and vanilla in a second bowl and whisk with clean beaters for 5-7 mins until pale, thick and fluffy. Fold the hazelnuts into the mixture until just a few streaks remain, then fold in the melted chocolate until well combined. Add a third of the egg whites and mix gently to slacken the mixture. Carefully fold in the remaining egg whites until no streaks remain, then pour into the prepared tin. Bake for 40-45 mins, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 5 mins, then remove from the tin and leave to cool completely on a wire rack.
step 3

To make the chantilly, tip the mascarpone, vanilla and sugar into a large bowl and beat using an electric whisk. Once the mascarpone has slackened slightly, add the cream and whisk to soft peaks. To serve, dust the torte with icing sugar, slice and dollop on the cream.

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A star rating of 4.9 out of 5.13 ratings

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