Recipe uploaded by

4 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Video tutorial: Melting chocolate

1. Melt the chocolate together with the cream, liquid glucose and frangelico. Leave to cool.
2. Whizz the hazelnuts and biscuits to crumbs in a food processor and add the melted butter. Sprinkle half the mixture into a terrine tin lined with clingfilm, then well buttered. Tip the tin so the crumbs stick to the sides as well, making sure they are as even as possible. Carefully pour in the chocolate mixture and chill until almost set.
3. Sprinkle over the remaining biscuit mixture and press it down very gently in an even layer. Chill until ready to serve. Turn out onto a plate and sprinkle any loose crumbs back over the top. Cut with a hot knife and serve with crème fraîche.

Per serving

626 kcalories, protein 5.6g, carbohydrate 41.5g, fat 47.9 g, saturated fat 24.3g, fibre 1.5g, salt 0.3 g

Latest comments and suggestions

• Dixie

  25 February 2009

  Dixie rated and commented on this recipe

  

  I have made this several times for my friends.It is easy and proved to be a great success.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Claudia Cooley

  07 March 2009

  Claudia Cooley commented on this recipe

  am i reading this correctly, there are 47.9 grams of fat per serving?....whew, because 50 grams would of been my limit!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sandra Prokopczuk

  09 March 2009

  Sandra Prokopczuk rated and commented on this recipe

  

  amazing!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• catherinelfoot

  13 April 2009

  catherinelfoot rated and commented on this recipe

  

  Basically it is just like nuttella. Would have been far easier to open a jar and pour it in the tin. Also I felt the texture was a little wrong for a torte.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Clare_T

  17 September 2009

  Clare_T rated and commented on this recipe

  

  Didn't set despite popping it in the freezer after not setting in the fridge. Ended up a gloopy mess on the plate...tasted lovely though so spooned it over ice cream. Needs some sort of gelatine/setting agent. Unless anyone has any tips to make it set without>??

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/9727/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 250g dark chocolate , chopped
• 300g milk chocolate , chopped
• 568ml pot double cream
• 3 tbsp liquid glucose
• 6 tbsp frangelico
• 100g pack hazelnuts , toasted
• 8 digestive or oat biscuits
• 1 tbsp butter , melted , plus extra for buttering
• crème fraîche to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 12

Preparation and cooking times

Ready in 30 minutes, plus chilling

Ingredients

• 250g dark chocolate , chopped
• 300g milk chocolate , chopped
• 568ml pot double cream
• 3 tbsp liquid glucose
• 6 tbsp frangelico
• 100g pack hazelnuts , toasted
• 8 digestive or oat biscuits
• 1 tbsp butter , melted , plus extra for buttering
• crème fraîche to serve

Per serving

626 kcalories, protein 5.6g, carbohydrate 41.5g, fat 47.9 g, saturated fat 24.3g, fibre 1.5g, salt 0.3 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk