1¼ cups hazelnuts, roasted (3/4 cup for the dough, 1/2 cup to be chopped to line the crust)
1½ cups oats
¼ cup butter, softened
3 tablespoons brown sugar
¼ teaspoon salt
2 to 3 tablespoons water (as needed)
8 ounces chocolate, semi sweet
1 cup whipping cream
2 tablespoons butter
2 teaspoons vanilla
¼ cup cocoa
Preheat the oven to 350F.
Lay the hazelnuts out in a single layer on a parchmentlined baking sheet. Roast the nuts for 10 to 12 minutes or until the skins have darkened. Remove the nuts from the oven and place onto a tea towel. Use the towel to rub the skins off the hazelnuts. Let them cool fully before proceeding.
Add the oats and two thirds of the hazelnuts (reserving a third for the filling) into a food processor and blend until fine. Add the brown sugar, butter, salt and blend until a sticky ball forms. If the dough isn’t coming together, add a spoonful of water until a ball forms.
Remove the dough from the food processor and place into a nine-inch spring form pan or pie plate. Push the dough evenly throughout the pan creating no more than a quarter-inch crust.
Bake the crust for 18 to 20 minutes or until the crust feels dry and not tacky. Remove from the oven and let cool.
While the crust is cooking, add 1½ to 2 cups of water to a small pot and bring to a simmer. Place a mixing bowl over the pot and add the chocolate, cream, butter and vanilla. Stir occasionally until the chocolate mixture is melted and smooth.
Finely chop the remaining third of the roasted hazelnuts and sprinkle over the cooled crust. Pour the chocolate mixture evenly over the hazelnuts and crust. Place the torte into the refrigerator for at least 2 hours before serving.
To serve, sprinkle the cooled torte with a dusting of cocoa.
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