Ingredients

· 200 g milk chocolate

· 200 g dark chocolate

· 200 ml double cream

· 2 tablespoons liquid glucose

· 75 g toasted hazelnuts

For the Base

· 200 g chocolate chip and hazelnut cookies

· 75 g butter, melted

For the Cream

· 200ml double cream

· 1 tablespoon icing sugar

Method

Pulse the cookies to a rubble in a processor. Mix with the melted butter. Tip into a spring form cake tin and press down. Chill for 30 minutes. Melt the milk and dark chocolate, cream and glucose in short blasts in the microwave. Stir in the maple syrup and leave to cool. Pour on top of the base and level if needed. Put in the fridge overnight to set. Release the torte, cover the top and sides with the chopped hazelnuts, gently pressing them in. Softly whip in the cream, icing sugar and the syrup. Serve on the side of the sliced torte.