Choc Hazelnut Torta Caprese
1:25
Easy
12345
Serves: 8-12
90g butter, roughly chopped
60ml Bertolli Light in Taste Olive Oil
100g dark (70% or higher) chocolate, roughly chopped
115g chocolate hazelnut spread
170g caster sugar
110g brown sugar
6 eggs
130g hazelnut meal
2 tbsp cocoa powder, plus extra to dust
Whipped cream, to serve
STEP 1
Preheat a conventional oven to 180ºC and grease and line a 22cm round, springform pan.
STEP 2
Combine butter, Bertolli Light in Taste Olive Oil, chocolate and Nutella in a microwave safe bowl and microwave, in bursts, until the butter and chocolate has melted. Stir well to combine.
STEP 3
Combine the eggs and both sugars in the bowl of a stand mixer and whisk for about 3-4 mins until fluffy. Fold through the hazelnut meal and cocoa powder. Add the melted chocolate mixture and gently fold through until combined.
STEP 4
Carefully pour the batter into the prepared tin and bake for 45-50 mins or until cooked through. Allow the cake to cool completely in the tin.
STEP 5
Serve dusted with a bit of extra cocoa powder and dollops of whipped cream.
