«Apricot jam works best in the recipe but feel free to use an alternative if necessary.»
To prepare: soften the butter to room temperature. Zest the orange. Separate the eggs. Finely grate the dark chocolate.
Preheat the oven to 190'C. Butter a 20cm cheesecake mould or 6 inividual moulds. Line the rim(s) with greaseproof paper and then place in the fridge.
Spread the hazelnuts on to a baking tray and then roast in the oven for 5 minutes until golden brown. Allow to cool and then transfer to a food processor and blitz to a breadcrumb consistency.
In a food processor or with a whisk beat the softened butter and sugar together until pale. Add the eggs yolks one at a time and then add the orange zest. Sieve in the flour, mix in the ricotta and stir in the hazelnuts and the poppy seeds.
In a different bowl, whisk the egg whites with a pinch of salt until stiff and then fold into the hazelnut mixture. Pour the torte mix into the lined flan tin or moulds and bake for around 20-30 minutes until the top of the torte has started to colour. Check the torte is cooked by sticking a knife or cocktail stick into the centre of the torte - it should come out clean.
Remove from the oven and allow to cool.
While the torte is cooling, place the jam in a saucepan and add 4 tbsps of water. Bring this to the boil and then brush over the torte with a pastry brush.
Once completely cool, sprinkle the grated chocolate over the torte.
Serve with creme fraiche.