250g Soft Butter

100g Caster Sugar

150g Brown sugar

3 Extra large eggs

100g cake flour

Pinch of salt

200g pecan nuts, roasted and ground

100g Nutella


125ml cream

200g dark chocolate chopped

Whole pecan nuts, peanut brittle, and whispers for decorating


Heat oven to 160 degrees. Grease and line the bottom of the Springform pan.

Cream the butter, castor sugar, and brown sugar until light in color, thick and downy.

While mixing, add the eggs one by one. Sift the flour and salt together. Fold the grounded pecan nuts and dry ingredients into the butter mixture.

Fold Nutella into the mixture with a rubber spatula, spoon mixture into the pan, and smooth top.

Bake for 45minutes, then lower the oven temperature to 100 degrees and bake for another 10 minutes.


Heat the cream to the below boiling point, remove from heat and stir in chocolate till melted and smooth. Place one side to cool off and thicken.

Take the Torte out of the oven and let it cool down still inside the pan.

Take Torte out of the springform pan, spread the ganache on top, and decorate with pecan nuts, whispers, and peanut brittle pieces.