CHOCOLATE HAZELNUT TORTE
Most cake recipes feed a crowd. So we came up with this elegant little cake that serves six. That's enough for two...with just the right amount of leftovers! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with sour cream and coffee. Beat just until combined., Pour into 2 greased and floured 6-in. round baking pans. Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, melt chocolate with cream and sugar over low heat; stir until smooth. Remove from the heat; whisk in Nutella. Transfer to a small bowl; cover and refrigerate until frosting reaches spreading consistency, stirring occasionally. , Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls and hazelnuts if desired.
Nutrition Facts : Calories 768 calories, Fat 45g fat (25g saturated fat), Cholesterol 130mg cholesterol, Sodium 386mg sodium, Carbohydrate 89g carbohydrate (66g sugars, Fiber 4g fiber), Protein 9g protein.
CHOCOLATE HAZELNUT TORTE
Steps:
- Preheat oven to 325 degrees F. Butter and parchment a 9-inch cake pan
- In the bowl of a food processor, grind chocolate and hazelnuts down to a fine paste. Add soft butter and sugar and pulse until thoroughly incorporated. Add eggs 1 by 1. Scrape down bowl carefully. Add flour. Fill prepared cake pan with torte batter. Spread carefully to level and bake for 20 to 25 minutes until cake tester comes out clean.
CHOCOLATE HAZELNUT TORTE
Steps:
- Make torte:
- In a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth, and cool.
- Spread hazelnuts in a shallow baking pan and toast in oven until they begin to turn pale golden, 7 to 10 minutes. Cool hazelnuts completely. Discard any hazelnut skins that rub off easily and transfer nuts to food processor. Add 3 tablespoons sugar and grind mixture fine.
- In a large bowl with an electric mixer beat together butter and remaining 2/3 cup sugar until light and fluffy. Add yolks, 1 at a time, beating well after each addition, and beat in vanilla, salt, and melted chocolate. Beat in hazelnut mixture until combined well.
- In another large bowl with cleaned beaters beat whites with a pinch salt until they just hold stiff peaks. Whisk about one-fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly. Spread batter evenly in springform pan and bake in middle of oven 45 to 55 minutes, or until a tester comes out with crumbs adhering. Cool torte completely in pan on a rack and remove side of pan. Invert torte onto a serving plate and discard wax paper.
- Make glaze:
- Put chocolate in a small metal bowl. In a small saucepan bring cream to a boil and pour over chocolate. Stir glaze just until completely smooth and let stand until thickened slightly, about 20 minutes.
- Spread glaze evenly over top and side of torte. With a small icing spatula or butter knife make parallel lines through glaze across top to create a design. Garnish top and bottom edge of torte with chopped hazelnuts and let torte stand until glaze is set, about 2 hours.
- Serve torte with whipped cream or ice cream.
CHOCOLATE HAZELNUT TORTE
Steps:
- Preheat the oven to 325 degrees F.
- Coat bottom and bottom inch of sides of a 10-inch spring-form pan with softened butter. Layer 1 cup chopped hazelnuts on bottom of pan. In food processor or blender, combine remaining 1 cup hazelnuts, eggs, pudding mix, and melted butter. Process until well-mixed and nuts are ground fine. Pour into prepared pan. Bake about 20 minutes or until edges of torte are firm but center jiggles when pan is shaken. Remove from oven and cool 10 minutes. Release pan sides. Cool to lukewarm then transfer to serving plate and dust with cocoa powder and powdered sugar. Serve at warm or at room temperature.
CHOCOLATE HAZELNUT PUDDING TORTE
This recipe is a busy mom's twist on one of my favorite desserts-tiramisu. The dish is simple to assemble and perfect to make the day before you want to serve it. The hardest thing about this recipe is waiting for it to chill so you can eat it! -Cheryl Snavely, Hagerstown, Maryland
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Arrange 12 ladyfingers in an 11x7-in. dish. Spread with half of the Nutella., In a large bowl, whisk cream and pudding mix 2 minutes. Stir in whipped topping. Spread half the mixture over the Nutella. Top with remaining ladyfingers; spread with remaining Nutella and then remaining pudding mixture. Sprinkle with grated or shaved chocolate. Refrigerate, covered, 8 hours or overnight. Refrigerate leftovers.
Nutrition Facts : Calories 390 calories, Fat 18g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 347mg sodium, Carbohydrate 46g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
MELISSA KELLY'S CHOCOLATE HAZELNUT TORTE
Provided by Florence Fabricant
Categories dessert, side dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Line the bottom of an 8-inch round cake pan with parchment paper, and lightly butter it.
- Combine hazelnuts, chocolate, lemon zest and orange zest in a food processor. Pulse until finely ground.
- Combine egg yolks and 1/4 cup sugar in an electric mixer. Whisk on high speed for about 3 minutes, until light and creamy. Turn speed to low, and mix in the ground hazelnut-chocolate mixture.
- Place egg whites in a clean bowl, and whip at medium speed until frothy. Increase to high speed, and whip until softly peaked. Continue to whip, gradually adding remaining sugar, until stiff.
- Fold a third of the beaten egg whites into the batter, and when they are almost completely incorporated, fold in the rest.
- Spread in prepared pan, and bake for about 35 minutes, until a cake tester comes out clean. Cool briefly on a rack. The cake will drop somewhat as it cools. Remove the cake from the pan, and invert it. Peel off the paper. Serve while still warm, with ice cream.
CHOCOLATE HAZELNUT TORTE
Categories Cake Chocolate Nut Dessert Bake Passover Vanilla Spring Kosher Hazelnut Party Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Generously butter bottom and side of springform pan, then line bottom with a round of parchment paper and butter parchment paper.
- Toast hazelnuts in a shallow baking pan in oven, shaking pan once or twice, until golden, about 12 minutes. Place nuts in a kitchen towel and rub off any loose skins while nuts are still warm, then cool nuts completely.
- Reduce oven temperature to 325°F.
- While nuts cool, melt butter and chocolate together in a heatproof bowl set over a pot of simmering water.
- Pulse hazelnuts in a food processor with potato starch, salt, and 1/4 cup sugar until finely ground. (Be careful not to grind to a paste.)
- Whisk together yolks and 2 tablespoons sugar in a large bowl. Whisk in chocolate mixture, then add nut mixture and vanilla and whisk until combined (mixture will be slightly grainy).
- Beat whites with a pinch of salt in another bowl with an electric mixer at medium speed until they hold soft peaks. Add remaining 2 tablespoons sugar a little at a time, beating, and beat until whites just hold stiff peaks. Fold one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into springform pan, then bake until a wooden pick or skewer inserted in center comes out with a few moist crumbs adhering, 35 to 40 minutes. Transfer to a rack and cool completely in pan, about 1 hour. Run a knife around edge of torte to loosen, then remove side of pan. Dust with Passover confectioners sugar .
CHOCOLATE HAZELNUT TORTE
Make and share this Chocolate Hazelnut Torte recipe from Food.com.
Provided by Mimi Bobeck
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat an oven to 375°F.
- Lightly butter and flour a 9-inch round springform cake pan.
- To make the torte, spread the 1/2 cup hazelnuts on a baking sheet and toast in the oven until lightly browned and fragrant, 5 to 7 minutes.
- While the nuts are still warm, place them in a kitchen towel and rub with the towel to remove the skins.
- Do not worry if bits of skin remain.
- Set aside.
- Place the chocolate and butter in a large heatproof bowl set over but not touching gently simmering water in a saucepan.
- Stir often until the chocolate melts, then remove from the heat.
- In a food processor fitted with the metal blade or in a blender, combine the skinned nuts with the 2/3 cup sugar.
- Pulse until finely ground.
- Add to the chocolate mixture and stir until blended.
- Let cool; then add the egg yolks one at a time, beating well after each addition.
- In a bowl, sift together the flour and cocoa.
- Stir into the chocolate mixture.
- In another bowl, using an electric mixer, beat the egg whites and cream of tartar until soft peaks form.
- Add the 2 Tbs sugar and beat until stiff peaks form.
- Using a rubber spatula, fold one-fourth of the whites into the chocolate mixture to lighten it.
- Then fold in the remaining whites just until no white streaks remain.
- Pour into the prepared pan.
- Bake until a skewer inserted into the center comes out almost clean, 35 to 40 minutes.
- Transfer the pan to a wire rack and let cool.
- To make the glaze, combine the chocolate, butter and corn syrup in a heatproof bowl set over but not touching gently simmering water in a saucepan.
- Stir often until the chocolate melts, then remove from the heat and stir until smooth.
- Let cool, stirring occasionally, for 15 minutes; the glaze will thicken slightly.
- Set the rack over a baking sheet, invert the torte onto the rack and lift off the pan.
- Pour on the glaze, tilting the torte to coat the top and sides completely.
- When the glaze stops dripping, place the 12 hazelnuts around the top of the cake.
- Transfer to a serving plate and serve.
- Makes one 9-inch torte.
CHOCOLATE, DATE & HAZELNUT MERINGUE TORTE
My old high school friend, Helen, turned 50 this year (2007) and had her party at The Gap Tavern in Brisbane. They served this cake and Mother Kooka said, "That's all I want for my birthday! I want you to make me that cake!" Well! I had no idea what it was, but I googled and found some possibilities and then cobbled together this recipe. We had it yesterday for Mother Kooka's 83rd birthday party and it was an absolute hit! In fact, one guest said, "I am not going home until you give me the recipe!" I promised I'd post it on Zaar so that everyone could enjoy it - so here it is! Important: make it the afternoon before you want it, as it needs to sit in the oven overnight. (Oh, by the way, I've said it will serve 10, but we had nearly 20 at the party and I served everybody by cutting very thin slices. It's quite rich, so nobody felt deprived).
Provided by Kookaburra
Categories Dessert
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Cake:.
- Preheat oven to 180c (170C fan forced).
- First, prepare the nuts. Place the hazelnuts on a baking tray and bake at 180C for exactly 8 minutes (set a timer so you don't burn them).
- Remove nuts from oven, wrap in a tea towel and then rub firmly to remove as much skin as possible. You may have to do this a couple of times and rub stubborn ones between your fingers. Don't fuss too much if some skin won't come off - just get rid of as much of the loose papery stuff as possible.
- Put skinned and roasted hazelnuts into a food processor and chop roughly. Place nuts into a medium mixing bowl.
- Now break up the chocolate and place it in the food processor and chop roughly. Don't worry if it's not evenly chopped, some will be like grated chocolate, and you'll have some larger bits. That's fine. Just don't overchop it. Add chocolate to nuts in mixing bowl.
- Cut dates in half then process in a food processor until finely chopped, but be careful not to pulverise them to mush. Add dates to mixing bowl.
- Using your hands or a spoon, mix nuts, chocolate and dates well.
- Now, spray a 22-24cm (9") springform tin with spray oil and line base and sides with silicone paper. Paper should come 2.5cm-5cm (an inch or two) over the top of the tin.
- In a large bowl, using an electric mixer, beat egg whites until soft peaks form, then add sugar, 1 tablespoon a time, beating after each addition, until all the sugar is used. Continue beating until mixture is stiff and glossy.
- Note: If you don't have a large mixer, it's a good idea to divide the egg whites and sugar in half and beat each half in a different medium sized bowl.
- Using a spatula, gently fold date, hazelnut and chocolate mixture into the egg whites until well combined.
- Spoon mixture evenly into prepared tin, smooth top and bake on the centre shelf of the oven at 180C (170C fan forced) for 50 minutes.
- After 50 minutes, turn off oven, but DO NOT OPEN THE OVEN DOOR! Leave the cake in the oven overnight (or at least for several hours until the oven is completely cold) without opening the door.
- The next morning, you can remove the cake from the oven and decorate it just before serving.
- Ganache:.
- It's best to make the chocolate ganache the day before too. Simply bring the cream to a boil, remove from the heat, add the chopped chocolate and stir until chocolate is melted. Pour into small bowl, cover with plastic wrap, and refrigerate overnight.
- The next day, remove the ganache from the refrigerator and sit on the kitchen bench until it comes back to room temperature (this will take at least 2 hours).
- Decoration:.
- Just before serving, remove cake from springform tin onto a serving plate.
- Add sugar and vanilla to whipping cream and beat with electric mixer until thick.
- Spread whipped cream over the top of the cake.
- Spoon room temperature ganache into a piping bag with a large star nozzle fitted.
- Pipe rosettes around the perimeter of the cake and one large rosette in the centre.
- Remove stems from strawberries and cut strawberries in half.
- Pile strawberries (or berries of your choice) onto the top of the cake.
Nutrition Facts : Calories 673.4, Fat 51.6, SaturatedFat 22.5, Cholesterol 42.4, Sodium 55.9, Carbohydrate 60.3, Fiber 12.5, Sugar 39.7, Protein 13.4
CHOCOLATE HAZELNUT TORTE
Tortesare richand dense, so a thin wedge is a perfect portion. Dip a long,sharp knife intowarm water,slice, and wipethe blade with a dish towel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8 1/2-inch torte
Number Of Ingredients 10
Steps:
- Preheat oven to 225 degrees. Butter an 8 1/2-inch springform pan; sprinkle with cocoa, and tap out excess. In a small bowl, combine currants and whiskey or hot water. Let macerate at least 10 minutes or up to 30 minutes. Strain currants in a fine sieve, and discard whiskey.
- In a small saucepan over medium heat, bring cream and butter almost to a boil; making sure all butter is melted. Place chocolate in a medium heatproof bowl, and pour the cream over to cover. Whisk gently until chocolate is melted and mixture is combined.
- In a medium bowl, whisk together the eggs, sugar, and salt. Whisk into chocolate mixture, and stir in nuts and currants. Pour mixture into prepared pan.
- Bake until edges are set and center is still a little soft to the touch, about 2 hours. Transfer to a wire rack to cool completely. Cover with plastic wrap, and chill overnight in the refrigerator. When ready to serve, remove from refrigerator, and dust with cocoa powder.
CHOCOLATE, CARDAMOM & HAZELNUT TORTE
This rich, gluten-free torte has an irresistible chocolate & spice mix. An easy weekend treat or dinner party dessert you can make in advance
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 1h10m
Number Of Ingredients 8
Steps:
- Toast the hazelnuts in a dry pan until golden, then leave to cool slightly and blitz to a fine consistency in a food processor. Remove the cardamom seeds from their pods and grind using a pestle and mortar.
- Heat oven to 160C/140C fan/gas 3. Grease and line the base of a 23cm spring-form cake tin. Use a microwave to melt the chocolate with the butter in 30-sec bursts until glossy and smooth. Leave to cool slightly.
- Using an electric whisk, in a very clean bowl whisk the egg whites until they reach stiff peaks. Then, without cleaning the beaters, whisk the yolks with the sugar in a separate bowl until pale and voluminous.
- Combine the chocolate with the egg yolk mixture, then incorporate the cocoa powder, a pinch of salt, the cardamom seeds and hazelnuts. Add a spoonful of egg white to the batter, stirring it through to loosen the mix, then fold in the rest, taking care to keep in as much air as possible. Gently pour into the tin and bake for 35 mins. Leave to cool in the tin, then dust with cocoa powder and serve with crème fraîche.
Nutrition Facts : Calories 473 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 21 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
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CHOCOLATE AND HAZELNUT TORTE RECIPE - BBC FOOD
From bbc.co.uk
Servings 8-10Category Desserts
- Preheat the oven to 190C/170C Fan/Gas 5. Line the base of a 23cm/9in cake tin with baking paper and grease the sides.
- Place the chopped chocolate in a heat-proof bowl over a pan of simmering water, ensuring the bowl doesn't touch the water. Stir gently until the last lumps have disappeared then remove from the heat.
- Separate the egg whites from the egg yolks, placing each into separate bowls. Add the sugar to the egg yolks and whisk with an electric whisk until pale and fluffy.
- Using an electric whisk, whisk the egg whites with the salt until stiff peaks form. Stir a spoonful of the egg white into the chocolate batter until completely incorporated, then fold the remaining egg whites into the batter with a metal spoon.
- Pour the cake mixture into the prepared tin and bake for 40-50 minutes, until firm to the touch. (It will still be moist in the centre so the usual skewer test won't work.)
- To make the glaze, melt the chocolate in a heat-proof bowl over a pan of simmering water, ensuring the bowl doesn't touch the water. Remove the bowl from the heat and beat in the butter bit by bit with a wooden spoon.
- Spread the glaze over the cake and down the sides, using a palette knife. Decorate the top with the whole hazelnuts before the glaze sets. Serve with some freshly whipped cream.
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