Hazelnut and raspberry torte with chocolate and almond cream

A great combination of rich chocolate, fruity raspberries and crunchy hazelnuts. This special dessert will round off the evening perfectly.

SERVES 8-12

FOR THE TORTE

* 200g salted butter, softened, plus extra for greasing

* 175g caster sugar

* 3 medium free-range eggs

* 80g hazelnuts, whizzed to a crumb consistency, plus 100g hazelnuts, roughly chopped

* 125g plain flour

* 1½tsp baking powder

* 3-4tbsp whole milk, to loosen

* 300g fresh raspberries

* 150g dark chocolate, at least 70% cocoa, broken into small pieces

FOR THE CHOCOLATE CREAM

* 130g almond butter

* 100g unsalted butter, softened

* 130g icing sugar

* 80g cocoa powder

* 4-5tbsp whole milk, to loosen

1 Preheat the oven to 190°C/170°C fan/ gas mark 5, and grease and line a 23cm springform cake tin with butter.

2 To make the torte, beat the butter and sugar in the bowl of a stand mixer or in a large mixing bowl using a hand-held electric whisk for about 10min until pale and soft.

3 Gradually add the eggs, one by one and mixing between additions, then add the hazelnut crumb, flour and baking powder, and mix well. The mixture should have a soft, spoonable consistency. If it’s a bit stiff, loosen with the milk.

4 Scatter half the fresh raspberries over the bottom of the cake tin. Pour the cake mixture over the raspberries in the base of the tin and scatter over the chocolate pieces and chopped hazelnuts. Bake for 1-1½ hours (a skewer inserted into the centre will come out clean when it is done). Remove from the oven and cool on a wire rack.

5 To make the chocolate cream, in a mixing bowl, use a hand-held electric whisk to combine the almond butter with the butter and sugar until well mixed. Stir in the cocoa powder and just enough milk to loosen to a whipped cream consistency. Keep somewhere cool until ready to serve.

6 Serve the torte with the chocolate cream and the remaining fresh raspberries.