Hazelnut Torte Recipes

Steps:

• In a large bowl, beat egg yolks and sugar until thick and lemon-colored. Stir in nuts. In another bowl, beat egg whites and salt until stiff peaks form. Fold a small amount into batter until no streaks of white remain; add remaining egg whites. , Pour into an ungreased 9-in. springform pan. Bake at 350° for 35-40 minutes or until top springs back when lightly touched. Invert pan; cool completely. , Just before serving, remove sides of pan. If desired, drizzle with icing, sprinkle with nuts and garnish with mint.

Steps:

• Line the bottom of 2 round 9" cake pans with parchment paper.
• Butter (or oil) and flour them, including the parchment paper on the bottoms.
• Preheat the oven to 350°F.
• Blend 1/2 of each- that's 1/2 of each- of the nuts, sugar, flour and baking powder in a food processor until the nuts are powdered and everything is well blended.
• Add 4 of the eggs and process well.
• Pour into one of the cake pans.
• Wash and dry the food processor parts.
• Repeat with the other half of the ingredients and the other cake pan.
• Bake for 30 to 35 minutes, until a toothpick comes out clean. DO NOT jiggle the pans during baking.
• Cool in the pans for 10 minutes and then remove them carefully to a rack to finish cooling.

Steps:

• Preheat the oven to 350F and line two 8" round pans with parchment or greased foil.
• With a whisk, beat the eggs, oil and sugar together until light-coloured and bubbly.
• Add the hazelnuts, coconut flour, sea salt and baking powder and whisk until well combined and no dry spots remain.
• Divide evenly between the pans, then rap sharply on a countertop to dislodge big air bubbles and even the batter out.
• Bake for 20-22 minutes. Cool completely in the pans before finishing with your chosen filling and topping (I recommend my Luxuriously Healthy Chocolate Frosting [Recipe #498933] and fresh raspberries).

Steps:

• Preheat the oven to 375 degrees. Roast the hazelnuts until they smell toasty. Remove from oven and let cool for a few minutes. Rub off the skins and cool the nuts another 15 minutes.
• In a food processor grind the nuts with the sugar until finely ground but not pasty. With your hands work in the butter, flour and chocolate together. Add the eggs, one at a time. You just need the egg to hold the dough together; you may need only 1.
• Butter a 13 1/2 x 5 x 2 1/2 inch deep meatloaf pan. Spread about 2/3 of dough in the bottom and up the sides of the pan, spread the jam in the middle and top with more dough. Bake at 375 degrees for 10 minutes, reduce heat to 350 degrees and bake 5 minutes more, then reduce heat to 300 and bake for 1 hour longer or 1 1/4 hours in all. To test insert a cake tester in dough and it should come out dry. Can be made days ahead of time.

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.

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour 9-inch-diameter springform pan. Line bottom with parchment paper. Blend first 4 ingredients in processor until nuts are ground as fine as flour.
• Using electric mixer, beat egg yolks, 1/3 cup sugar, and vanilla in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add 1/3 cup sugar, beating until stiff but not dry. Fold 1/4 of whites into yolk mixture to lighten. Fold in remaining whites. Sift half of flour mixture over; fold in gently. Sift remaining flour mixture over and fold in, adding any nuts from sifter. Drizzle butter over batter, folding in gently (do not overmix or batter will deflate).
• Transfer batter to prepared pan; bake until tester inserted into center comes out clean, about 35 minutes. Transfer pan to rack; cool cake 10 minutes. Cut around pan sides to loosen cake; release pan sides. Invert cake onto rack. Remove pan bottom and parchment paper. Cool.
• For buttercream:
• Place cornstarch in heavy small saucepan. Gradually add milk, stirring until cornstarch dissolves. Whisk in egg yolks. Whisk constantly over medium-high heat until custard comes to boil and thickens, about 3 minutes. Transfer to large bowl. Press plastic wrap onto surface of custard. Chill 30 minutes.
• Finely grind 1 cup nuts with powdered sugar in processor, about 30 seconds. Using electric mixer, beat vanilla into custard. Beat in butter, 1 piece at a time, then beat in ground nut mixture in 4 additions. Refrigerate until firm enough to spread, stirring often, about 30 minutes.
• Stir apricot preserves in small saucepan over medium heat for 1 minute. Push preserves, including fruit pieces, through strainer into small bowl. Cool.
• Finely chop 1/2 cup hazelnuts. Using long serrated knife, cut cake horizontally in half. Place 1 layer, cut side up, on 8-inch-diameter tart pan bottom or cardboard round. Spread evenly with apricot preserves. Top with second layer, cut side down. Transfer 3/4 cup buttercream to pastry bag fitted with large star tip. Spread remaining buttercream over top and sides of cake. Press 1/2 cup chopped hazelnuts onto sides of cake.
• Pipe 12 rosettes around top edge of torte. Place 1 hazelnut and 1 apricot sliver into each rosette. Refrigerate until buttercream sets, at least 1 hour. (Can be made 1 day ahead. Cover with cake dome; keep chilled. Let stand at room temperature 1 hour before serving.)

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.

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.

Steps:

• Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan; set aside.
• Place hazelnuts in the bowl of a food processor; process until coarsely chopped and set aside.
• In a large bowl, whisk together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, mix together butter and sugar until light, smooth, and fluffy, scraping down the sides of the bowl as necessary. Add the eggs, olive oil, and orange zest, mixing well on slow speed after each addition.
• With mixer on low speed, add flour mixture in 3 parts, alternating with milk and beginning and ending with flour; beat until just combined. Scrape down sides of bowl and beat on high speed about 2 minutes; fold in nuts and chocolate.
• Pour batter into prepared cake pan, smoothing top with a spatula. Bake until a toothpick inserted into the center of the cake comes out clean and the top is light brown and just springs back when lightly touched, about 45 minutes.
• Transfer cake to a cooling rack; let cool 30 minutes. Remove outer ring of pan; let cool completely. Cut into wedges and serve dusted with confectioners' sugar or whipped cream, if desired.

Steps:

• Chop the hazelnuts in a food processor or mini-chopper to small bits-not to a powder. Set aside. Whisk or sift together the flour, baking powder, and salt. Butter and flour the cake pan. Preheat the oven to 350˚ with a rack in the center.
• In the mixer, cream the butter and sugar together until light, smooth, and fluffy; scrape the sides of the bowl as needed. Incorporate the eggs, olive oil, and orange zest in several additions, blending each in at slow speed, scraping the bowl, then beating at high speed for a couple of minutes to lighten.
• On slow speed, incorporate the dry mix in several additions, alternating with splashes of milk. Scrape the bowl when both are added, and beat briefly on high. Fold in the chopped nuts and chocolate by hand, and blend in well.
• Scrape the batter into the cake pan, and smooth the top. Bake until a cake tester comes out clean, about 45 minutes. The top should be lightly browned and just spring back to a light touch.
• Cool on a wire rack for 30 minutes or so, remove the side ring of the springform, and let the cake cool completely. Cut in wedges, and serve topped with powdered sugar or whipped cream.
• The torte will keep in the refrigerator for a week, well wrapped in plastic, or you can freeze it for longer storage. When serving torte that has been chilled or frozen, toast the cut pieces in the oven (or toaster oven) to bring out the flavors.