In conversation

Eleanor Ozich Max Journal

In conversation

In light of the silly season just around the corner and days of delicious treats ahead, we thought there was no better person to ask for a recipe than Eleanor Ozich, one of the talented women behind our artisan range.
Author of The Art of Simple, a book filled with recipes and ideas she has embraced in her quest to cherish life's simple pleasures, Eleanor has shared her incredible Dark Chocolate, Prune and Hazelnut Torte recipe so you can impress all those seated at the table this season.

Eleanor Ozich Max Journal Hazelnut Torte

Dark Chocolate, Prune and Hazelnut Torte

It’s hard not to love a decadent, moist chocolate torte. This recipe is not overly sweet, and has a soft, sensuous texture from the prunes. It's sure to impress your dinner guests this festive season, yet relatively unfussy to make. Serve with whipped cream or vanilla ice cream, in appropriately small slices.

Eleanor Ozich Max Journal Hazelnut Torte


300g good-quality dark chocolate, melted
1 cup unsalted butter or coconut oil
3⁄4 cup coconut, rapadura or muscovado sugar
1⁄2 cup hazelnut meal*
1 cup prunes or dates
2 tsp pure vanilla extract 6 free-range eggs
A pinch of sea salt
Icing sugar and fresh fruit to serve
* You could use any type of ground nuts here, such as almonds or walnuts.
Preheat the oven to 170°C and grease a 23cm cake tin with butter or coconut oil.

Eleanor Ozich Hazelnut Torte Recipe

Put all the ingredients into the bowl of a food processor and blend until smooth. Tip the mixture into the prepared cake tin and use a spatula to smooth out evenly.
Bake for 20–25 minutes or until a skewer inserted in the middle comes out clean. It can burn easily, so be sure to keep an eye on it. Remove from the oven and leave to cool in the tin.
Once cooled, carefully remove from the tin. If serving immediately, dust with icing sugar and top with fresh raspberries or cherries.
Will keep in an airtight container for up to 5 days.

Words and photography by

Eleanor Ozich

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