Make the biscuit base

• Mix the crushed biscuits, cocoa powder, melted butter, sugar and salt until well combined.
• Press the mixture into a greased baking tin lined with parchment paper at the bottom.

Preheat the oven

• Preheat the oven to 150 °C.

Cream butter and sugar

• Cream the unsalted butter and sugar until light and fluffy.

Add eggs and chocolate

• Add the eggs one at a time, whisking to incorporate each one.
• Add the melted dark and milk chocolate and continue whisking.

Finish the filling

• Add the almond meal, vanilla essence and salt and fold through.
• Pour the filling into the prepared baking tin.

Bake the torte

• Bake at 150 °C for 50–60 min, until a skewer comes out clean.
• Let the cake cool completely, then trim the top with a knife if needed.

Make the ganache topping

• Combine the melted dark chocolate, warmed cream, icing sugar and bloomed gelatin sheets and whisk until smooth.
• Blitz with a stick blender for a smooth finish.
• Let cool slightly, then pour over the cooled cake and set in the fridge.

Decorate and serve

• Pipe the whipped cream and Nutella over the set torte.
• Top with fresh raspberries and dress with seedless raspberry jam.