13 egg yolks
500g caster sugar
250g unsalted butter
1kg good quality dark cooking chocolate
1kg ground hazelnuts
1/2 litre fresh cream
Crisp large rectangular wafers (buy from specialty European shops)
Pot for boiling water
Large cutting board to assemble Torte on
Melt the chocolate in a large bowl on top of a boiling pot of water, take off the heat and add the fresh cream in gradually. Set aside.
Put the egg yolks and sugar in another big bowl, place the bowl on top of the boiling pot and whisk together.
Melt the butter and then also add it to the egg yolk and sugar mix, and whisk the mixture until the sugar dissolves. Then mix with the melted chocolate mixture.
Finally mix the ground hazelnuts in slowly and check the consistency. It should not be too thick or thin.
It’s best to assemble on a clean white cutting board. First put a layer of the wet mixture down to hold everything in place. Then put a single layer of wafers down. Then spread a layer of the wet mixture on top of the wafers with a spatula. Make sure you spread it evenly on the top and corners, and continue stacking the wafer and mixture layers until you’ve done the last layer.
At the last wafer layer, sprinkle ground hazelnuts on top.
Put the whole thing in the fridge for 5 hours. It will then be ready to cut and serve!