Preheat the oven to 180'C.
Soften the butter to room temperature. Generously butter a 20cm/8" springform cake mould, then dust with the cocoa powder. Set aside.
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.
Melt the milk chocolate and the butter over a bain marie. When melted take of the heat and mix until combined. Add the crushed hazelnuts, and leave to cool slightly.
In a separate bowl, whisk the egg with the sugar until the mix becomes pale and frothy, and has nearly doubled in volume.
Sieve the flour into the chocolate mix, then gently fold into the eggs. Pour the torte mix into the lined tin, bake for around 20-30 minutes until the top of the torte has set. The torte may still be a little wobbly, but the top must have formed a nice crust
Remove from the oven and allow to cool completely before cutting and serving.
Trim the tails of the strawberries, and cut in half. Sprinkle the strawberries with the sugar, and set aside until needed.
When ready to serve, dollop each plate with the creme fraiche, and spoon on some strawberries.
«The torte will be easier to cut when fully chilled: use a knife dipped in hot water before slicing.»