Hazelnut and Nutella chocolate torte – Food & Home Magazine

Ingredients

• BASE
• 50g hazelnuts, roasted
• 150g coconut biscuits
• 30ml (2 tbsp) cocoa powder
• 15ml (1 tbsp) icing sugar
• 70g butter
• CHOCOLATE TORTE FILLING
• 300g dark chocolate (70% cocoa solids), roughly chopped
• 80g butter
• 1/3 cup Nutella chocolate spread
• 60ml espresso coffee
• 3 eggs, separated
• 160g castor sugar
• 50g ground almonds
• 25g cake flour
• FRANGELICO WHIPPED CREAM
• 250ml (1 cup) fresh cream, chilled
• 15ml (1tbsp) icing sugar
• 30ml (2 tbsp) Frangelico liqueur
• cocoa powder, to dust
• Nutella, melted, to drizzle
• chopped hazelnuts, to scatter
• chocolate shavings, to garnish