Dark chocolate and hazelnut torte with orange cream, candied peel and caramelised orange segments

Preparation method

1. For the torte, preheat the oven to 160C/320F/Gas 2½. Grease and line a 12cm/4in springform cake tin.

2. Separate the eggs.

3. Melt the chocolate, butter, liqueur, ground hazelnuts and sugar together in a bowl set over a pan of boiling water (do not let the base of the bowl touch the water). Whisk in the egg yolks and set aside to cool slightly.

4. In a separate bowl, whisk the egg whites until soft peaks form when the whisk is removed. Fold into the chocolate mixture.

   Technique: Whisking egg whites

5. Pour the mixture in the cake tin and cook for 30-40 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove the cake from the oven and set aside to cool slightly in the tin.

6. For the candied orange peel, carefully peel the orange with a vegetable peeler. Then slice the peel into thin strips lengthways.

7. Heat the sugar and 200ml/7fl oz water together in a saucepan until completely dissolved, then bring to a gentle simmer.

8. Add the orange peel to the sugar syrup and gently cook for 10-15 minutes, or until softened. Remove the pan from the heat and set aside.

9. For the caramelised oranges, remove any pith from the orange, then cut out segments. Dust the segments with icing sugar and either using a cook’s blowtorch or under a hot grill, carefully caramelise the orange segments.

   Technique: Segmenting citrus fruit

10. For the cream, whisk the cream and liqueur together until soft peaks form when the whisk is removed.

    Technique: Whipping cream by hand

11. To serve, remove the cake from the tin and cut into slices. Place a slice of the cake on one side of the serving plates. Place the candied orange peel on top with a little of the syrup. Spoon some cream alongside and top with the caramelised orange segments.

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 4