Recipe courtesy of Canal House Cooking Volume No. 7: La Dolce Vita by Melissa Hamilton & Christopher Hirsheimer/Andrews McMeel Publishing, 2012.

For this recipe you will need a 23–25cm/9–10in ... Leave to cool in the tin. To serve, dust the torte with icing sugar, cut into slices and with a spoonful of crème fraîche alongside.

One should have an elegant chocolate cake in one's arsenal. This one is spiked with orange liqueur and hazelnuts - a glorious combination. Equipment and preparation: You'll need a 23cm/9in cake ...

Carefully fold in the almonds, chocolate and dates. Line a 24cm cake tin and pour in the torte mixture. Bake for 45 minutes. Turn the oven off and open the door slightly. Leave to cool in the oven.