hazelnut truffle torte....in search of the ultimate chocolate cake!

In my truly altruistic (well, that's what I tell myself anyway!) quest for the ultimate chocolate cake I have tried many, many, many recipes; searching for that all-elusive tangible experience of dense, velvety chocolatiness; not too sweet, not too bitter - not too heavy, not too dry. Just lately, I've decided to go along the gluten-free route, and following on from the truly indulgent chocolate mousse cake, I was after something a little more firm, that would cut and serve more like a traditional 'cake'. Of course this meant trying out lots of recipes - it's a tough job!........and, in the end I settled on the best bits of all of them. The result is a VERY rich, dark and wicked, truffley chocolate 'cake' that gives you the just the sense of hedonistic guilt that only a true chocolate lover would settle for!

So here it is.....

hazelnut truffle torte

(by Alfie)

400g good quality dark chocolate

6 eggs

50 g caster sugar

175g ground hazelnuts

250mls double cream

topping

75g good quality dark chocolate

2 tablespoons double cream

25g butter

• to make the cake, grease and base line a 20cm deep spring-form tin, and set the oven to Gas 2 / 150 C / 325 F
• break the chocolate into pieces and put this together with 50mls of the cream in a bowl set over simmering water until it has melted
• whilst the chocolate is melting, whisk the eggs and the sugar together for 5-7 minutes until it is thick and creamy and will leave a trail across the top of the mixture
• slacken the melted chocolate mixture by adding a little of the egg/sugar mixture (about 2-3 tablespoons) until it becomes a bit more runny, and then stir the chocolate and the egg/sugar mix in together with the ground hazelnuts
• whisk the remaining cream until it forms soft peaks, and then quickly fold this into the chocolate batter so that it is all amalgamated
• pour into the lined tin - if your tin is not completely water-tight you will need to wrap it in foil
• place the cake tin into a roasting pan and pour in enough hot water to come half-way up the cake tin - about 2cms
• bake in the oven for about an hour until a skewer comes out clean

for the topping

• melt all of the ingredients together over a pan of simmering water. Leave to cool and thicken just slightly, and then pour over the cake
• decorate with whatever takes your fancy, and enjoy........but be warned, you know what they say about too much of a good thing!