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Ingredients
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Torte
Salted Caramel Sauce
Method
Torte Preparation
- 1
Prepare the Hazelnuts
Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for about 10-12 minutes until golden. Allow to cool, then chop coarsely.
- 2
Melt Chocolate and Butter
In a double boiler, melt the dark chocolate and unsalted butter together until smooth. Remove from heat and let cool slightly.
- 3
Mix the Batter
In a large bowl, whisk together the granulated sugar and eggs until light and fluffy. Stir in the melted chocolate mixture, then fold in the flour, chopped hazelnuts, vanilla extract, and a pinch of salt.
- 4
Bake the Torte
Pour the batter into a greased 9-inch round cake pan and bake for 25-30 minutes. A toothpick should come out with a few moist crumbs. Let the torte cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Salted Caramel Sauce Preparation
- 5
Make the Caramel
In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color.
- 6
Add Butter and Cream
Add the unsalted butter to the caramel and stir until melted. Then carefully pour in the heavy cream, whisking until smooth.
- 7
Finish with Salt
Remove from heat and stir in the sea salt. Let cool for a few minutes before serving.