Chocolate Hazelnut Praline Torte With Frangelico Whipped Cream Recipes

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CHOCOLATE HAZELNUT PRALINE TORTE WITH FRANGELICO WHIPPED CREAM

Categories     Cake     Milk/Cream     Food Processor     Mixer     Chocolate     Dessert     Bake     Frangelico     Hazelnut     Gourmet

Yield Makes 1 torte

Number Of Ingredients 9



Chocolate Hazelnut Praline Torte with Frangelico Whipped Cream image

Steps:

  • Preheat oven to 350°F. Butter an 8 1/2-inch springform pan (2 inches deep) or other cake pan with same dimensions and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess flour.
  • In a food processor pulse praline until ground fine. Reserve 1/4 cup ground praline and transfer remaining praline to a bowl. In food processor pulse chocolate until finely ground and add to bowl of praline.
  • In a bowl with an electric mixer cream together butter, salt, and 1/4 cup sugar until light and fluffy. Beat in yolks, 1 at a time, beating well after each addition, and beat in vanilla. Stir in praline chocolate mixture (mixture will be very thick).
  • In another bowl with cleaned beaters beat whites until foamy and add a pinch salt and remaining 1/4 cup sugar in a steam, beating until meringue just holds stiff peaks. Fold one third meringue into yolk mixture to lighten and fold in remaining meringue gently but thoroughly. Pour batter into pan and smooth top.
  • Bake tort in middle of oven 45 to 55 minutes, or until it begins to pull away from side of pan. Cool torte in pan on a rack (torte will fall slightly and continue to set as it cooks) and remove from pan. Torte may be made 1 day ahead and chilled, covered. Bring torte to room temperature before serving.
  • In a bowl with an electric mixer beat cream until it just holds soft peaks. Stir in Frangelico and half of reserved praline.
  • Top torte with whipped cream and sprinkle with remaining reserves praline. Serve torte immediately.

1 recipeHazelnut Praline
3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped coarse
3/4 stick (6 tablespoons) unsalted butter, softened
1 teaspoon salt
1/2 cup sugar
4 large eggs, separated
1 teaspoon vanilla extract
1 cup well-chilled heavy cream
2 tablespoons Frangelico (hazelnut-flavored liqueur)

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Top Asked Questions

How to make hazelnut praline chocolate truffles?
For these Hazelnut Praline Chocolate Truffles, the filling is in the form of praline which is finely processed and mixed through the ganache. To make the praline, just cook some butter, sugar, honey and cream in a saucepan. As there is only a small amount it is literally just minutes until it turns into a toffee that will set hard.
How do you make chocolate frosting with praline paste?
Combine chocolate, praline paste, and butter in a medium bowl. Bring 3/4 cup cream to a boil in a small saucepan; pour over chocolate mixture. Let stand for 1 minute, then stir until melted and smooth. Beat remaining 1 cup chilled cream until soft peaks form. Fold whipped cream into chocolate mixture.
How do you make praline ice cream?
Combine chocolate, praline paste, and butter in a medium bowl. Bring 3/4 cup cream to a boil in a small saucepan; pour over chocolate mixture. Let stand for 1 minute, then stir until melted and smooth. Beat remaining 1 cup chilled cream until soft peaks form.
How do you make Frangelico ganache filling?
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