Flourless Hazelnut Torte
Gluten Free

360gm best quality cooking bittersweet chocolate
30gm soft unsalted butter
30gm castor sugar
12 eggs, seperated
1/2 cup hazelnuts
cocoa powder / grated chocolate / fresh berries to garnish

1) Preheat oven to 150deg. Grease & line a 26-28cm spring form cake tin with greasproof paper.
2) Melt the cholocate & butter in a bowl over a pot of hot water. Fld in the sugar & egg yolks, bating for a few minutes until well combined.
3) Beat the egg whites until stiff. Beat 1/4 of this into the chocolate base. Now fold in the remaining whites & hazelnuts.
4) Spoon mixture into the cake tin, level & place in the oven for 40 - 50 minutes.
5) When cake feel firms & springy, remove from oven. Turn it out upside down on a serving platter & remove cake tin. Cool for at least 1 hour before serving or storing. The centre should fall in during the resting period.
6) Dust with carob, grated chocolate or cocoa powder & serve with fresh berries & hazelnuts.