Posted in Baking

Dark Chocolate and Hazelnut Torte

I hope everyone has a fantastic day! I am off on an adventure and I will write when I can. I leave you with a delicious, nutty and rich torte recipe.

I was not able to write this post in detail like I wanted but alas. Although torte are generally difficult to make this is a relatively easier one.

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A hazelnut heart. 🙂
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Thanks to the humidity, instead of hazelnut meal I had hazelnut paste. 
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Soft peaks achieved! 
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Whata beauty! 🙂 
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I decorated the cake with whole hazelnuts dipped in white chocolate and dark chocolate ganache.

Dark Chocolate and Hazelnut Torte

For the Torte:

160 g   Dark Chocolate, chopped

160 g   Butter

5          Eggs, separated

165 g   Castor Sugar

125 g   Hazelnut Meal

50 g     Hazelnuts, roasted and chopped

35 g     Dark Chocolate, grated

For the Dark Chocolate Ganache:

125 g     Dark Chocolate, chopped

100 ml  Cream

Method:

  1. Preheat oven to 180º C. Grease two 22cm cake pans. Stir chopped chocolate and butter in a saucepan on low heat until smooth. Set aside to cool.
  2. Beat the egg yolks and sugar until thick and creamy; stir in the chocolate mixture, hazelnut meal, hazelnuts and the grated chocolate.
  3. Beat the egg whites until soft peaks form. Fold the peaks into the chocolate mixture.
  4. Pour the mixture into the cake pans and bake for 45 minutes. Let the cake stand for 15 minutes and turn onto a wire rack.
  5. Ganache: Stir the ingredients in a saucepan over a low flame until smooth.
  6. Slice the torte and spread the ganache over the torte.
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