Choc Hazelnut Torta Caprese
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
130g hazelnut meal
2 tbsp cocoa powder, plus extra to dust
Whipped cream, to serve
Preheat a conventional oven to 180ºC and grease and line a 22cm round, springform pan.
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.
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.
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.
Serve dusted with a bit of extra cocoa powder and dollops of whipped cream.