An original Italian cake with a combination of hazelnut and chocolate. This easy – to – make Torte is guaranteed to leave your tongue tingling with taste.
115g (4 oz) butter
Zest of 1 orange
30g plain flour
125g ricotta cheese
A pinch of salt
3 tablespoons of Duerr’s apricot jam
50g of grated cooking chocolate
Preheat oven to 180C/ 350F/ gas mark 4.
Roast hazelnuts on a baking tray for 5 minutes.
Crush roasted hazelnuts to a thin powder using a rolling pin.
Whisk butter and sugar in a bowl, until pale. Add the egg yolks, and orange zest. Sieve in flour and crumble in hazelnut powder and ricotta cheese.
In a separate bowl, whisk the egg whites with salt until thick, then combine gently with the ricotta mixture.
Pour entire mix into a buttered, 9-inch cake tin and bake for 25 – 30 minutes.
Whilst allowing cake to cool, place Duerr’s apricot jam in a pan, with 4 tablespoons of water and slowly boil.
Gently layer the top of the torte with jam for a natural, fruity coating. Lightly sprinkle grated chocolate over the jam and finish with raspberries and cream for a tasty optional extra.