Serves 12

1 Preheat oven to 180°C. Line a 20cm cake tin with a sheet of pastry, then refrigerate until firm. Beat the butter, honey, eggs and cocoa until smooth and light, then fold in the hazelnut meal, walnuts and almonds. Spoon into the lined tin.

2 Cut the second pastry sheet to a 20cm disc and place on top of the filling. Press the edge to seal tightly, then bake for 40 minutes, until the pastry is golden and crisp. Set aside to cool completely.

3 Melt the chocolate and spread over the torte. Chill until firm, then cut into slices to serve.

Ed Halmagyi is a well known Australian chef, presenter, food writer and media personality.

This recipe first appeared in The Manly Daily.