For the base:
- ½ packet chocolate ripple biscuits
- 50g melted butter
Preheat oven 160C
Process the biscuits in a food processor until fine crumbs form. Mix with melted butter. Press into a greased, baking paper lined, 26cm cake tin with removable base. Aim to have the base about 1cm thick.
Bake for about 12 – 15 minutes. Cool.
For the filling:
- 200g dark couveture chocolate
- 200g butter, chopped
- 1/3 cup caster sugar
- 6 eggs
- 70g Nutella, about I large dessert spoon
Preheat the oven to 160C
Microwave the chocolate and butter on Low for about 5 minutes to melt. Stir until smooth. Add Nutella. Beat the sugar and eggs in a large bowl for about 4 minutes until pale and thick. Pour in the chocolate mixture. Beat until well combined.
Pour the mixture onto the torte base. Place on a hot tray and bake for about 30 – 35 minutes or until just set.
Cool to room temperature, dust with Dutch cocoa or icing sugar to serve.