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

METHOD

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.