Ingredients
- 2 sheets shortcrust pastry
- 100g unsalted butter
- 140g honey
- 2 eggs
- 40g cocoa
- 100g hazelnut meal
- 200g walnuts, chopped
- 100g almonds, chopped
- 200g dark chocolate
Instructions
1 Preheat oven to 180°C. Line a 20cm cake tin with a sheet of pastry, then refrigerate until firm. Beat the butter, honey, eggs and cocoa until smooth and light, then fold in the hazelnut meal, walnuts and almonds. Spoon into the lined tin.
2 Cut the second pastry sheet to a 20cm disc and place on top of the filling. Press the edge to seal tightly, then bake for 40 minutes, until the pastry is golden and crisp. Seta a side to cool completely.
3 Melt the chocolate and spread over the torte. Chill until firm, then cut into slices to serve.