Mocha Hazelnut Torte Recipes

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MOCHA & HAZELNUT CAKE

Combine the holy trinity of chocolate, coffee and hazelnut for a blissfully indulgent cake. It makes the perfect centrepiece dessert at a family dinner

Provided by Diana Henry

Categories     Afternoon tea, Dessert, Treat

Time 1h10m

Number Of Ingredients 19



Mocha & hazelnut cake image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter two 20cm cake tins and line the bases, then dust well with flour and tap out the excess. Put the chocolate in a small bowl set over a pan of gently simmering water. Stir until melted, then set aside to cool.
  • Mix the espresso with 250ml boiling water, then leave to cool. Blitz the hazelnuts in a food processor until finely ground.
  • Combine the ground hazelnuts, sugar, flour, a good pinch of salt and the bicarb in a mixer. Mix the eggs, soured cream, vanilla, butter, hazelnut oil and the cooled espresso in a jug. With the mixer on a low speed, gradually add the egg mixture to the sugar mixture and combine until smooth. Add the melted chocolate and beat for 15 seconds.
  • Divide the batter between the tins (it'll be quite thin at this stage) and bake for 35-40 mins, or until a skewer inserted into the middle of each cake comes out clean. Leave to cool in the tin for 10 mins, then run a knife around the edge and turn the cakes out onto a wire cooling rack. Leave to cool completely.
  • For the buttercream filling, dissolve the espresso powder in 1 tbsp boiling water and leave to cool. Beat the butter and icing sugar in a mixer or by hand in a bowl, gradually adding the cooled coffee. Use a palette knife to spread the buttercream over the top of one sponge.
  • To make the topping, gently heat the cream, espresso powder and sugar in a pan, stirring to help the sugar and coffee dissolve. Take off the heat and add the chocolate. Stir to melt until smooth and glossy, then leave to cool until thickened. Toast the whole hazelnuts in a dry frying pan, leave to cool, then chop very roughly (you'll want some halves in the mixture).
  • Place the top layer of cake onto the bottom layer and cover with the glaze. Scatter the hazelnuts on top.

Nutrition Facts : Calories 693 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 66 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium

55g butter , melted and cooled, plus extra for the tin
125g plain flour , plus extra for dusting
115g dark chocolate , broken into pieces
5 tsp instant espresso powder
100g blanched hazelnuts , toasted
375g light brown soft sugar
¾ tsp bicarbonate of soda
2 large eggs , lightly beaten
115g soured cream
3 tsp vanilla extract
50ml hazelnut oil
1 tbsp instant espresso powder
100g butter
150g icing sugar , sieved
75ml double cream
¾ tbsp instant espresso powder
3 tbsp light brown soft sugar
50g dark chocolate , broken into pieces
30g blanched hazelnuts

HAZELNUT-MOCHA DACQUOISE

Provided by Food Network Kitchen

Time 4h30m

Yield 10 to 12 servings

Number Of Ingredients 9



Hazelnut-Mocha Dacquoise image

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Spread the hazelnuts on a baking sheet and bake until toasted, 12 to 15 minutes; let cool completely. Combine 1 cup each hazelnuts and sugar and the potato starch in a blender or food processor and pulse until very finely ground. Transfer to a large bowl.
  • Reduce the oven temperature to 275 degrees F. Line 2 large baking sheets with parchment paper. Using a bowl as a guide, draw three 7-inch circles on the parchment with a pencil (2 circles on 1 piece and 1 circle on the other); flip the parchment so the markings face down.
  • Put the egg whites, 1/2 cup sugar and the salt in a large heatproof bowl. Set over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is warm, 2 to 5 minutes. Remove the bowl from the saucepan and beat with a mixer on medium-high speed until stiff and shiny but not dry, about 2 minutes.
  • Fold the milk and one-quarter of the egg white mixture into the nut mixture with a rubber spatula until smooth, then fold in the remaining egg whites until just combined. Divide the batter among the 3 circles on the parchment and spread evenly with an offset spatula to fill the circles. Bake 1 hour, 30 minutes, then switch the position of the pans and continue baking until firm, dry and golden, 1 to 2 more hours. (The layers are done when they easily peel off the parchment.) Let cool slightly on the baking sheets; peel off the parchment and transfer to a rack to cool completely.
  • Meanwhile, make the ganache: Put 1 cup cream in a microwave-safe bowl; microwave until very hot, about 2 minutes. Whisk in the chocolate and espresso powder until smooth. Let cool to room temperature, then cover and refrigerate until cold, thick and spreadable, at least 30 minutes. Make the whipped cream: Combine the remaining 4 cups cream and 1/3 cup sugar in a large bowl and beat with a mixer on medium speed until it barely holds soft peaks, 1 to 2 minutes. Finish beating the cream by hand with a whisk until soft peaks form; do not overbeat.
  • Put 2 meringue layers on a baking sheet; spread half of the ganache on each, to the edge. Refrigerate until set, 15 minutes. (If the ganache is too firm to spread, microwave in 20-second intervals to soften.) Place one of the ganache-topped meringues on a platter. Spread with 1 cup whipped cream. Stack the other ganache-topped meringue on top; spread with another layer of whipped cream. Top with the last meringue, then cover the top and side of the cake with the remaining whipped cream. Chop the remaining 1/3 cup hazelnuts and sprinkle on top of the cake along with the shaved chocolate. Refrigerate at least 6 hours or overnight before serving.

1 1/3 cups blanched hazelnuts
1 1/2 cups plus 1/3 cup sugar
1 tablespoon kosher potato starch
6 large egg whites
1/4 teaspoon salt
1/4 cup whole milk
5 cups heavy cream
8 ounces bittersweet chocolate, coarsely chopped, plus shaved chocolate for topping
1 tablespoon instant espresso powder

MOCHA HAZELNUT TORTE

I make this cake on birthdays and other special occasions because it looks and tastes so amazing. The combination of mild hazelnut and coffee flavors is impossible to resist. -Christina Pope, Speedway, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 19



Mocha Hazelnut Torte image

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. In another bowl, whisk flour, espresso powder, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat butter and Nutella until blended. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/4 cup hazelnuts. Top with remaining cake layer. Frost top and sides with remaining frosting. Sprinkle with remaining hazelnuts.

Nutrition Facts : Calories 639 calories, Fat 32g fat (16g saturated fat), Cholesterol 94mg cholesterol, Sodium 311mg sodium, Carbohydrate 88g carbohydrate (69g sugars, Fiber 2g fiber), Protein 6g protein.

3/4 cup butter, softened
1-1/4 cups packed brown sugar
1 cup sugar
3 large eggs, room temperature
3 ounces unsweetened chocolate, melted and cooled slightly
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 tablespoon instant espresso powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups 2% milk
FROSTING:
1 cup butter, softened
1 cup Nutella
4 cups confectioners' sugar
1 teaspoon vanilla extract
3 to 4 tablespoons 2% milk
1/2 cup chopped hazelnuts, toasted

HAZELNUT MOCHA TORTE

This dessert is reminiscent of fine European cakes. I recently made it for my mother, who is German, and it brought back fond memories for her.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 19



Hazelnut Mocha Torte image

Steps:

  • In a large bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Combine hazelnuts and flour; fold into batter, 1/4 cup at a time. Spoon into two greased 9-in. round baking pans lined with waxed paper. , Bake at 300° for 25-30 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks., In a small heavy saucepan, combine the ganache ingredients; cook and stir over low heat until chocolate and butter are melted. Remove from the heat. Set saucepan in ice; stir for 3-4 minutes or until thickened. Remove from ice and set aside. , For buttercream, combine sugar and water in a large heavy saucepan. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to pan. Cook and stir 2 minutes longer. Remove from the heat; stir in vanilla. Cool to room temperature. , In a large bowl, cream butter until fluffy. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until smooth. If necessary, refrigerate until buttercream reaches spreading consistency., Place one cake layer on a serving plate. Spread with half of ganache to within 1/4 in. of edges. Top with second cake layer and remaining ganache. Freeze for 5 minutes. Spread hazelnuts into sides of cake. Garnish with whole hazelnuts and chocolate leaves. Refrigerate.

Nutrition Facts :

6 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 cup sugar
2 cups ground hazelnuts
1/4 cup all-purpose flour
MOCHA GANACHE:
8 ounces semisweet chocolate, chopped
1 cup heavy whipping cream
3 tablespoons butter
2 teaspoons instant coffee granules
BUTTERCREAM:
2/3 cup sugar
1/4 cup water
4 large egg yolks, room temperature
1 teaspoon vanilla extract
1 cup butter, softened
1/4 cup confectioners' sugar
Additional ground hazelnuts
Whole hazelnuts and chocolate leaves

HAZELNUT CHOCOLATE MOCHA TORTE

This cake is a base of hazelnut meringue topped by a mocha bavarian cream, covered by a thin layer of chocolate genoise and frosted with cocoa whipped cream. Can you say D E L I C I O U S !!! This is a time consuming dessert but so worth it. I love to entertain with this and hear the ohs and ahs. Plan on completing this 2 hours before serving to let the flavors mellow.

Provided by mommyoffour

Categories     Dessert

Time 4h

Yield 12 serving(s)

Number Of Ingredients 27



Hazelnut Chocolate Mocha Torte image

Steps:

  • MAKE THE BAVARIAN CREME: Lightly oil a round, shallow casserole or bowl approximately 10 inches in diameter.
  • Line it with a layer of plastic wrap large enough to overhang the edges.
  • In a small cup, sprinkle the gelatin over 1/4 cup of the milk; set aside.
  • In another small cup, stir the coffee into the cognac; set aside.
  • In a saucepan, scald the remaining 1 cup milk.
  • Meanwhile, whisk together the egg yolks, sugar and salt until light and fluffy.
  • Gradually beat in the scalded milk.
  • Return the mixture to the saucepan and stir constantly over moderate heat until thick enough to coat the back of the clean spoon. DO NOT ALLOW TO BOIL.
  • Transfer custard to a large bowl and whisk in the reserved gelatin and coffee mixtures, beating to thoroughly dissolve the gelatin.
  • Cool to room temperature, whisking vigorously every couple of minutes to prevent lumping.
  • When the custard is cool but not set, whip the cream until almost stiff.
  • Whisk a large spoonful of the cream into the custard, then gently fold in the remaining cream.
  • Carefully pour the bavarian cream into the prepared plastic lined bowl.
  • Refrigerate, covered until firm. (This may be made one day ahead.).
  • MAKE THE HAZELNUT JAPONAISE: Preheat the oven to 250.
  • Butter and flour a baking sheet, preferably nonstick, and trace a 10 inch circle onto it, using a cake pan or pot lid as a guide.
  • Blend together the hazelnuts, 1/2 cup of the superfine sugar and the cornstarch; set aside.
  • Beat the egg whites until foamy, then add the cream of tartar and continue beating until the whites form soft peaks.
  • Beating constantly, gradually add the remaining 2 T. superfine sugar and continue to beat until the meringue is stiff and glossy.
  • Lightly fold the hazelnut mixture into the meringue.
  • Spread the meringue onto the 10 inch circle on the baking sheet.
  • Bake for 45 minutes, or until the meringue is set but still somewhat soft and just beginning to brown lightly.
  • Using a thin metal spatula, loosen the baked meringue layer from the baking sheet. ( the meringue may tear slightly, but it will not show.).
  • If it is too fragile to remove from the sheet, cool it on its baking sheet set on a wire rack, and then loosen from the sheet.
  • MEANWHILE, PREPARE THE CHOCOLATE GENOISE: Preheat a second oven, of you have one to 350; otherwise, when the meringue is done, raise the heat to 350.
  • Lightly butter a round, flat pan at least 12 inches in diameter.
  • Line the bottom of the pan with a circle of waxed paper or parchment.
  • Lightly butter and flour the paper and sides of the pan.
  • In a small saucepan, melt the butter over low heat.
  • Skim off the foam carefully.
  • Cool slightly.
  • Into a small bowl, sift the flour and cocoa together.
  • In a large bowl, beat the eggs and the granulated sugar until very light, foamy and almost tripled in volume.
  • Add vanilla, then lightly but rapidly fold the flour-cocoa mixture into the eggs.
  • When the ingredients are almost but not quite homogeneous, fold in the melted butter.
  • Pour the batter into the prepared pan and bake for 10 to 14 minutes, or until the cake springs back when toughed gently.
  • Remove from the oven and cool briefly in the pan.
  • Invert a pie plate with slanted sides onto a cooling rack, then cover the pie plate with a kitchen towel.
  • Lightly sprinkle the towel with confectioners sugar and invert the genoise onto the towel.
  • Gently peel off the paper and allow the cake to cool.
  • ASSEMBLE THE TORTE: Carefully transfer the japonaise to a serving platter.
  • Equally carefully, invert the bavarian creme over the japonaise.
  • Peel the plastic wrap off the bavarian and trim any ragged meringue edges off the japonaise.
  • Top the bavarian with the genoise, pressing it into a dome shape if necessary.
  • MAKE THE FROSTING: Whip the cream until thick but not stiff, then add the confectioners sugar, cocoa and vanilla.
  • Whip unti quite stiff.
  • Spread over the torte, flattening the top slightly.
  • TO DECORATE THE CAKE: Using a swivel-bladed peeler, scrape the chocolate into long shavings.
  • Lightly sprinkle the shavings over the torte and chill for a t least 2 hours.
  • At serving time, dust lightly with confetioners sugar sprinkled through a small sieve.

Nutrition Facts : Calories 460.7, Fat 32, SaturatedFat 16.8, Cholesterol 194.9, Sodium 117.3, Carbohydrate 40, Fiber 2.7, Sugar 28.8, Protein 8.5

1 (1/4 ounce) envelope unflavored gelatin
1 1/4 cups milk
1 1/2 tablespoons instant coffee, preferably espresso
3 -4 tablespoons cognac or 3 -4 tablespoons brandy, to taste
4 egg yolks
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup heavy cream
3 ounces hazelnuts, ground
1/2 cup superfine sugar, plus
2 teaspoons superfine sugar
2 tablespoons cornstarch
3 egg whites
1/8 teaspoon cream of tartar
3 tablespoons unsalted butter
6 tablespoons flour
2 tablespoons unsweetened cocoa, preferably Dutch process
3 eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla
confectioners' sugar
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1/3 cup unsweetened cocoa, preferably Dutch process
1/2 teaspoon vanilla
2 -3 ounces semisweet chocolate, at room temperature
confectioners' sugar

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



Chocolate Hazelnut Torte image

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.

3/4 cup unsalted butter, plus more for pan
Unsweetened cocoa powder, for pan and dusting
1 cup currants
1/2 cup whiskey or hot water
1 1/3 cups heavy cream
1 pound bittersweet chocolate, chopped
6 large eggs
1 cup sugar
1/4 teaspoon salt
1 1/2 cups finely chopped toasted hazelnuts (6 1/2 ounces)

HAZELNUT TORTE

Provided by Lidia Bastianich

Categories     Cake     Sauce     Side     Bake     Spring     Hazelnut

Yield Makes a 10-inch cake, serving 10 or more

Number Of Ingredients 15



Hazelnut Torte image

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.

1 1/2 cups hazelnuts, toasted and with skins rubbed off
1 1/2 cups all-purpose flour, plus some for the cake pan
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons soft butter, plus a bit for the cake pan
1 cup plus 2 tablespoons sugar
3 large eggs
1 tablespoon extra-virgin olive oil
1/2 tablespoon finely grated orange zest
1 cup milk at room temperature
4 tablespoons semisweet chocolate, chopped by hand in small pieces
Garnish: powdered sugar or whipped cream
Recommended Equipment
A 10-inch springform cake pan
A heavy-duty electric mixer fitted with the whisk

MOCHA-WALNUT TORTE

Instant coffee deepens the chocolate flavor of this rich, glazed walnut-studded cake. It's an elegant, yet easy, dessert perfect for entertaining.

Provided by My Food and Family

Categories     Dairy

Time 2h40m

Yield Makes 10 servings.

Number Of Ingredients 12



Mocha-Walnut Torte image

Steps:

  • Heat oven to 350°F.
  • Place 5 chocolate squares, 1/2 cup each corn syrup and butter and 2 Tbsp. coffee granules in large microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and nuts.
  • Spread into greased and floured 9-inch round cake pan.
  • Bake 40 to 45 min. or until toothpick inserted in center comes out clean. (Do not overbake.) Cool in pan 10 min. Invert cake onto wire rack; carefully remove pan. Cool cake completely.
  • Place remaining chocolate and 1 Tbsp. butter in small microwaveable bowl. Microwave on HIGH 1-1/2 min. Stir until chocolate is completely melted. Add 2 Tbsp. corn syrup and 1 tsp. coffee granules; stir until well blended. Place cake on serving plate. Spread glaze evenly over top and side of cake. Let stand 1 hour or until glaze is set.

Nutrition Facts : Calories 470, Fat 27 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 85 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1/2 cup light corn syrup
1/2 cup butter or margarine
2 Tbsp. MAXWELL HOUSE Instant Coffee
3/4 cup sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup chopped walnuts
1 Tbsp. butter or margarine
2 Tbsp. light corn syrup
1 tsp. MAXWELL HOUSE Instant Coffee

DARK MOCHA TORTE

Try this rich torte as part of a selection of mini chocolate desserts - or assiete

Provided by Good Food team

Categories     Dessert, Dinner

Time 1h10m

Yield Makes 12 slices

Number Of Ingredients 14



Dark mocha torte image

Steps:

  • first make the pastry. sift the flour, baking powder, cocoa powder and icing sugar into a bowl. Rub in butter until crumbly. Quickly mix in the eggs until everything comes together with the blade of a knife. Wrap in cling film. Chill for 30 mins. Roll out pastry and line a 21cm fluted loose-bottom tart tin. Chill for 20 mins. Heat oven to 200C/fan 180C/gas 6.
  • line the pastry case with parchment paper, fill with baking beans and bake blind for 15 mins. Remove beans and cook for a further 5 mins. Remove from oven and reduce temperature to 150C/fan 130C/gas 2.
  • To make the filling, melt the chocolate in a heatproof bowl over a pan of simmering water or in the microwave on High for 1-2 mins, then cool. Beat the butter and sugar together until pale and fluffy, then gradually beat in the eggs, yolk, nuts and flour. Fold in the chocolate and coffee, pour into the case and bake for 25-30 mins, until crumbs cling to an inserted skewer (the middle of the torte won't have set completely; it will continue to firm up out of the oven). Serve cut into thin slices, topped with crème fraîche or cream.

Nutrition Facts : Calories 437 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.14 milligram of sodium

175g dark chocolate , broken into pieces
100g unsalted butter , room temperature
100g golden caster sugar
2 eggs plus 1 yolk, lightly beaten
85g ground toasted hazelnut
25g plain flour
2 tbsp strong espresso coffee
175g plain flour
½ tsp baking powder
50g cocoa powder
50g icing sugar
140g unsalted butter , diced
3 egg yolks
crème fraîche or whipping cream, to serve

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From stayslimandhealthy.com


WALNUT MOCHA TORTE | CANADIAN LIVING
Remove from heat. With mixer, beat until cool, about 10 minutes. Beat in butter, 2 tbsp (25 mL) at a time (mixture will curdle), until satiny. In small bowl, dissolve coffee in vanilla; beat into buttercream. Transfer 1-3/4 cups (425 mL) to separate bowl; beat in melted chocolate until smooth. Cut cake layers in half horizontally.
From canadianliving.com


MOCHA HAZELNUT TORTE RECIPE: HOW TO MAKE IT - FOOD NEWS
Cut the cake into 3 pieces of equal size (9-inch by 4 1/3-inch). Place bottom layer on a piece of wax paper and slather with some mocha glaze. Place another piece of the torte on top and place more glaze on top. Top with the final piece of torte and spread the remaining glaze over the top and sides of the torte. Sprinkle with chopped hazelnuts.
From foodnewsnews.com


RECIPE DETAIL PAGE | LCBO
6 Place a thin layer of Kahlúa cream into the bottom of a round clear serving dish. Crumble half of the lady fingers over the cream, and then drizzle with half of the reduced coffee. Add a layer of hazelnut chocolate mousse. Repeat once more, ending with chocolate mousse. Garnish with remaining Kahlúa whipped cream and hazelnut brittle.
From lcbo.com


WALNUT MOCHA TORTE | CANADIAN LIVING | COFFEE AND WALNUT CAKE, …
Feb 3, 2016 - This elegant European-style torte layers walnut cake with coffee buttercream then envelops it all in mocha. For the buttercream, soften the butter until creamy before adding it to the cooled egg mixture.
From pinterest.ca


12 MOCHA HAZELNUT TORTE IDEAS | TORTE, DESSERTS, HAZELNUT
Dec 6, 2020 - Explore Janey Van Winkle's board "Mocha Hazelnut Torte" on Pinterest. See more ideas about torte, desserts, hazelnut.
From pinterest.ca


MOCHA HAZELNUT TORTE | RECIPE | COFFEE FLAVOR, HAZELNUT, HOW TO …
Baking & Spices. 2 1/4 cups All-purpose flour. 1/2 tsp Baking powder. 1 tsp Baking soda. 1 1/4 cups Brown sugar, packed. 3 oz Chocolate, unsweetened. 4 cups Confectioners' sugar. 1/4 tsp Salt. 1 cup Sugar.
From pinterest.com


MOCHA HAZELNUT BISCOTTI - CTV
Directions. Heat oven to 350°F (176°C). Line a rimmed baking sheet with parchment; set aside. Cream together butter and sugar with a hand mixer in a large bowl until light and fluffy, about two minutes. Add egg and vanilla; beat to combine. In a medium bowl, …
From more.ctv.ca


BEST HAZELNUT CARAMEL DOBOS TORTE RECIPES - FOOD NETWORK
Sift flour, hazelnuts and salt over egg yolk mixture and fold in gently by hand with a rubber spatula. Step 10. Fold in the whites in thirds until just evenly blended. Step 11. Spoon approximately 2/3 cup of the cake batter into centre of first drawn circle and spread evenly to edges of the circle. Step 12.
From foodnetwork.ca


MOCHA CHOCOLATE TORTE WITH HAZELNUT CRUST - COOKING SUSTAINABLY
Place the hazelnuts in a food processor with the graham crackers, and sugar. Pulse until finely ground. Add the melted butter. Pulse until mixture starts to clump together. Press the mixture into the bottom and 1 inch up the sides of the springform pan. Set aside.
From cookingsustainably.com


MOCHA NUT TORTE - CIAO CHOW LINDA
Mocha Nut Torte 5 eggs, separated 1 cup sugar 1 T. instant coffee granules 1/2 cup flour 1/2 cup ground walnuts Beat whites until firm. Add sugar and beat until stiff. Beat yolks in a separate bowl until thick and light (about 5 minutes). Fold into whites. Blend coffee, flour and nuts. Fold into egg mixture until evenly colored. Grease and flour a 9 or 10 inch cake pan; pour …
From ciaochowlinda.com


RICH AND CREAMY HAZELNUT MOCHA FOR COFFEE LOVERS | BULLETPROOF
Scoop the Creamer into the coffee mug. Break off one row (3 squares) of a Sea Salt Dark Chocolate Bar and set it aside. Place the coffee pod into the Keurig and select "full cup" brew mode. Once the coffee is brewed, use the chocolate as a stir stick, which will allow it to melt into the drink. Use a Bulletproof frother to make the mocha extra ...
From bulletproof.com


HAZELNUT MOCHA SPELT TORTE | ACCIDENTAL ARTISAN
Preheat the oven to 350 degrees F. Grease the bottom and side of an 8 - 9.5" springform pan with butter. Use the springform pan to trace and cut a circle of wax paper then place the wax paper circle on the bottom of the greased pan.
From accidentalartisan.ca


MOCHA HAZELNUT TORTE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla.
From preprod.tasteofhome.com


BEST HAZELNUT MOCHA-LATTE CAKE RECIPES | FOOD NETWORK …
Step 5. Beat cream and hazelnut spread in chilled bowl with electric mixer on medium-high speed 1 to 2 minutes or until soft peaks form. Add icing sugar; beat until stiff peaks. Step 6. Place cake on serving platter. Spread cream mixture on top; garnish with hazelnuts. bake.
From foodnetwork.ca


MOCHA HAZELNUT TORTE - LINDA'S LOW CARB MENUS & RECIPES
Mocha Frosting Grease two 8-inch round cake pans. Line the pans with parchment paper or wax paper; grease paper. Finely grind the nuts and bake mix in food processor. Combine with the baking powder in a small bowl. In a medium bowl, beat the eggs and Splenda on high speed until pale yellow and foamy. Add the nut mixture and beat well. Pour evenly into the prepared pans. …
From genaw.com


MOCHA HAZELNUT TORTE CAKE RECIPE - FOOD NEWS
Mocha Hazelnut Torte Emily Luchetti - Stars, San Francisco Chocolatier Feb/Mar 1994 Chocolate genoise: 7 ounces bittersweet chocolate, coarsely chopped 6 tablespoons unsalted butter 2 teaspoon vanilla extract 2/3 cup cake flour 2 teaspoons baking powder 4 large eggs 4 large egg yolks 1/3 cup granulated sugar. Hazelnut meringue:
From foodnewsnews.com


HAZELNUT MOCHA CAKE RECIPE – HOMEMADE EATERY
Preheat the oven to 180 C (350 F) and line baking tins with parchment paper. For a normal cake use 2 x 8-inch baking tins. For a tall cake use 3 x 6-inch baking tins. Place the hazelnuts in a food processor and grind for 20 seconds or until a flour forms.
From homemadeeatery.com


MOCHA HAZELNUT TORTE CAKE RECIPE | USE REAL BUTTER
Pour batter into the pan and spread it evenly. Bake 10-12 minutes until cake springs back when lightly touched. Run a knife around the edges to loosen, then invert onto a wire rack to cool. Remove the parchment paper. Make the hazelnut meringue: Preheat oven to 300°F. Line a 17.5×11.5-inch pan with parchment paper.
From userealbutter.com


HAZELNUT-MOCHA TORTE RECIPE | EATINGWELL
To make White Mocha Filling, place frozen fat-free whipped dessert topping in a medium bowl; thaw. In a small saucepan, combine white baking chocolate, instant coffee powder, and fat-free milk. Cook and stir over low heat until melted and smooth. Remove from heat. Stir in 1/2 cup of the whipped topping (whipped topping will melt). Cool mixture about 5 minutes. Fold melted …
From eatingwell.com


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