Nick Welford at The Cherwell Boathouse provides this week's special recipe

Fills one fluted tart case measuring 12in by 1in

Hazelnut praline
* 200g sugar
* 200ml water
* 75g finely chopped hazelnuts

Torte Base
* 250g digestive biscuits
* 150g unsalted butter
* 1/4 hazelnut praline

* 10 egg yolks
* 100g caster sugar
* 6 leaves gelatine
* 150g dark chocolate
* 1200ml double cream

To start you need to make the hazelnut praline. This is served alongside the torte.

Add your hazelnuts to a food processor and blitz until you have finely chopped hazelnuts.

Now, add your sugar and water to a thick bottomed pan and bring to the boil. Be careful when doing so as the sugar mixture will be extremely hot and will stick to your skin and cause a nasty burn.

Once the sugar mixture has started to boil, reduce the heat and after a short time you should notice the colour start to change. You are now making a basic caramel.

You are aiming for the caramel to be light brown.

Once the caramel is where you want it to be, remove from the heat and add your chopped hazelnuts.

Mix together and pour onto baking parchment. Try and smooth the mixture out so you have a relatively thin praline. Now leave to cool.

You can now start making the base for the torte. Add digestive biscuits to a food processor and blitz until you have a biscuit crumb. While the machine is working, melt your butter and then add to the food processor.

Once this is done and your praline has cooled, add a quarter of your praline to the food processor and blitz with your biscuit and butter mix.

You can now put the biscuit mix in your tart case and smooth out so the biscuit base covers the bottom of the tin, try and press the mixture down using the back of a spoon so you compact the mixture.

Now for the filling. Soak six leaves of gelatine in cold water and place to one side.

Add 800ml of your cream to a pan and slowly bring to the boil. Separate your 10 egg yolks and add to a bowl alongside 100g of sugar. You now need to whisk this mixture over simmering water to create a smooth and glossy egg mixture that is known as a sabayon.

Once your eggs have started to thicken, place to one side and check on your cream. When the cream is starting to boil, remove from the heat and add your chocolate. Now carefully add this mixture to your sabayon and whisk together.

You should now have a fairly thick and rich chocolate mixture. While the sabayon is still hot, add your gelatine by removing the leafs from the water, and squeezing off excess liquid and whisking into the sabayon. Place to one side and leave to cool.

The chocolate torte is now nearly ready. With the remaining cream you want to whip it until it forms soft peaks. The cream now needs to be folded into your sabayon.

The chocolate mixture can now be poured into your tart case and left in the fridge to set. Ideally, leave the torte for three hours.

Remove from the tart case and portion. I serve mine with strawberry syrup and Chantilly cream.