first make the pastry. sift the flour, baking
powder, cocoa powder and icing sugar into a
bowl. Rub in butter until crumbly. Quickly mix
in the eggs until everything comes together
with the blade of a knife. Wrap in cling film.
Chill for 30 mins. Roll out pastry and line a
21cm fluted loose-bottom tart tin. Chill for
20 mins. Heat oven to 200C/fan 180C/gas 6.
line the pastry case with parchment paper,
fill with baking beans and bake blind for 15
mins. Remove beans and cook for a further 5
mins. Remove from oven and reduce
temperature to 150C/fan 130C/gas 2.
To make the filling, melt the chocolate in a
heatproof bowl over a pan of simmering
water or in the microwave on High for 1-2
mins, then cool. Beat the butter and sugar
together until pale and fluffy, then gradually
beat in the eggs, yolk, nuts and flour. Fold in
the chocolate and coffee, pour into the case
and bake for 25-30 mins, until crumbs cling to
an inserted skewer (the middle of the torte won't have set completely; it will continue to firm up out
of the oven). Serve cut into thin slices, topped with crème
fraîche or cream.