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1
First make the chocolate torte.
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2
Preheat the oven to 160C fan/180C/gas mark 4, and then grease and line the cake tin with non-stick baking parchment.
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3
Place the chocolate and butter in a bowl over a pan of simmering water and stir until melted and smooth.
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4
Remove and place on one side to cool slightly.
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5
Put the sugars and eggs in your mixer bowl and whisk on high speed for 8 minutes until meringue like.
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6
Gently fold in the melted chocolate using a large metal spoon, be careful not to deflate the mixture.
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7
Next gently fold in the ground hazelnuts, cocoa powder/coffee mixture and salt.
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8
Pour the mixture very gently into the prepared cake tin and bake just below the centre of the oven for 35 40 minutes.
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9
The cake is ready when the centre feels just firm, the top has a slight crust and some cracks have appeared.
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10
Dont be tempted to open the oven door until at least 30 minutes has gone by.
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11
Remove from the oven and leave in the tin to cool.
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12
Next decorate the cake.
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13
Take the cake out of the tin and place on your presentation plate or stand.
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14
Arrange the raspberries and blueberries in the centre of the torte.
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15
Next scatter the chopped roasted hazelnuts around the fruit but leave the outer edge of the torte exposed.
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16
Pick some perfect mint leaves and use them to add a splash of colour around the fruits.
