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Chocolate and hazelnut torte

kept bywmbriggs

150 g unsalted butter, cut into cubes
160 g dark 70% chocolate, broken into pieces, or dark chocolate chips
pinch of salt flakes
2½ tbsp hot espresso coffee
2 heaped tbsp cocoa powder, plus extra for dusting
1 tsp vanilla extract
1 tbsp Frangelico or rum
4 eggs
250 g brown sugar
1 cup (100 g) hazelnut meal
1 handful roasted, roughly chopped hazelnuts
whipped cream and fresh berries, to serve



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