This simply made tart is packed with chocolate flavour and can be made 2-3 days in advance before enjoying topped with whipped cream.

Ingredients

• Base
• 125 grams butter, softened
• ¾ cup sugar
• 2 eggs
• 1 teaspoon vanilla essence
• ¾ cup ground almonds
• ¾ cup flour
• 1 teaspoon baking powder
• 2 tablespoons cocoa, sifted
• Filling
• ¾ cup hazelnuts, toasted
• 75 grams chocolate, chopped
• 2 tablespoons sugar
• 1 tablespoon instant coffee granules

Method

1. Preheat the oven to 180ºC. Grease and line the base of a 23-cm round loose-bottom tart or cake tin.
2. In a food processor, put the base ingredients - butter, sugar, eggs, vanilla essence, ground almonds, flour, baking powder - and process for 1 minute or until well mixed. Alternatively, beat together by hand.
3. Spread half the mixture onto the base and up the sides of the prepared tin.
4. To the remaining half, stir in the cocoa and set aside.
5. Into the food processor (there is no need to wash the bowl), put the filling ingredients - hazelnuts, chocolate, sugar and coffee granules and process until finely chopped. Alternatively, to prepare by hand, chop the nuts finely and grate the chocolate and mix with the sugar and coffee.
6. Sprinkle this mixture over the prepared base and carefully spread the chocolate cake mix on top.
7. Bake in the preheated oven 45-50 minutes until the centre is firm to the touch.
8. Cool in the tin for 10 minutes before turning out onto a cake plate to serve warm, dusted with icing sugar.
9. To serve cold, cool on a cake rack and spread with whipped cream and piped melted chocolate, if wished.