Chocolate Orange Hazelnut Torte With Candied Chocolate Orange
Base (recipe for base is enough for two bases as only needs to be a thin layer):
Preheat oven to 180oC
Cream 100g butter with 100g caster sugar.
Beat 2 medium eggs, & gradually add to creamed butter/sugar mix.
Fold in 100g of Self-Raising flour.
Stir in 50g chopped hazelnuts.
Pour mixture into an 8inch greased/floured cake tin.
Bake in oven for 20-25mins, until skewer comes out clean or when pressed it springs back up.
When out of oven, stab with cocktail sticks all over & drizzle over magic ingredient frangelico (1 tbsp per base).
Topping (enough for 1 torte):
Melt 450g chocolate (dark Belgian) with 5 tbsp glucose & juice of a large orange.¬† Stir until well mixed, then remove from heat & leave to cool for approx. 5 mins.
Separately, beat 1 pint double cream until slightly thickened but not fully whipped.
Fold chocolate mixture into the cream until fully combined.
Put cooled base in a cake tin with removeable bottom, pour chocolate mixture over & leave to set in the refrigerator overnight.
Cut orange peel into strips & caramelize by boiling in water for 15mins, drain & rinse.¬† Bring 500ml of water & 225g of caster sugar to boil.¬† Add orange peel strips & leave on medium heat until tender (about 45mins).¬† Drain well & leave aside to cool.¬† Then cover in melted dark Belgian chocolate, leave to set.
Once set, garnish slice of torte with a kernel of cream, with a hint of vanilla, chocolate orange strips & a drizzle of raspberry puree around plate.