White chocolate mousse torte

Method
Prep:40min  ›  Cook:15min  ›  Extra time:4hr chilling  ›  Ready in:4hr55min 

1. Preheat the oven to 170 C / Gas 3. Grease a 23cm springform cake tin and line with parchment.
2. For the base: Process the hazelnuts in a food processor using short pulses till crushed. Add sugar, flour and butter; pulse until thoroughly incorporated. Pat mixture evenly onto the bottom of the prepared tin. Bake in the preheated oven for 10 to 13 minutes. Remove from oven and set aside to cool thoroughly.
3. For the filling: In a heat-proof bowl suspended over a pan of simmering water, melt the white chocolate. Once melted, remove from heat. Off the heat add the gelatine and yoghurt; stir to combine. Allow mixture to cool slightly, then add the whipped cream.
4. Spoon the white chocolate mixture over the cooled base. Smooth with the back of a spoon or a spatula. Place in fridge for 4 hours to set.
5. Spoon cherry preserves over the top of the torte. Use as much or as little of the jar as you wish. Serve immediately or place back in the fridge until serving.

Cook's note

For the base, you can use a different nut - such as almonds or walnuts - instead of hazelnuts. You can also increase all of the base ingredients from 50g to 75g each for a thicker base. For the topping, use your favourite preserves - it doesn't have to be cherry! Or, top with in-season fruit and berries for a stunning presentation.