Flourless Hazelnut And Dark Chocolate Torte Food

FLOURLESS CHOCOLATE HAZELNUT TORTE

Steps:

• Preheat the oven to 350°F. Butter an 9-inch tart dish or cake pan and line with aluminum foil.
• Toast the hazelnuts in the oven or in a nonstick sauté pan on medium heat for 5 minutes. Cool for a few minutes, then place the nuts in a food processor and pulse until the nuts become powder, with a flour-like texture. (I used ground hazelnuts so I skipped this step)
• Break the chocolate into pieces, and microwave it with the butter for 1 minute on high. Stir it - if the chocolate is not melted or close, repeat. Once everything is melted, stir in the cocoa powder.
• Mix together the sugars, eggs, and vanilla in a large bowl until blended. Add the hazelnut powder and chocolate/butter mixture and fold them into the batter.
• Pour the batter into a 9-inch round pan and bake for about 25 minutes (a toothpick inserted into the cake will come out with wet crumbs). Cool to room temperature on a rack.

FLOURLESS CHOCOLATE TORTE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
• Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
• Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.

FLOURLESS CHOCOLATE-HAZELNUT CAKE

Steps:

• Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
• Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil. Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny). Remove cake from roasting pan; remove foil from top and outside of pan. Cool cake in pan on rack. Chill cake until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
• Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.

FLOURLESS CHOCOLATE TORTE

Steps:

• Preheat oven to 325 degrees F.
• Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.
• Combine the chocolate, butter, and amaretto in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.
• Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times - until all of egg mixture has been folded into chocolate mixture.
• Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.
• Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away the parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.

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.

RICH FLOURLESS CHOCOLATE TORTE

Steps:

• Preheat the oven to 350 degrees.
• In a heavy bottomed pot, combine the sugar and corn syrup and bring to a boil. Reduce the heat to low and cook for 5 minutes. Remove from the heat. Melt the 20 ounces chopped chocolate in the top of a double boiler over simmering water. Stir the chocolate occasionally as it melts. Remove the pan from the heat and stir in the butter. Set aside to cool slightly. With an electric mixer, beat the eggs at high speed until frothy. Lower the speed to medium and carefully pour the hot syrup into the beaten eggs. Add the melted chocolate and butter mixture and blend to a smooth consistency. Butter a 10 inch to 12inch round cake pan lightly and pour in the chocolate mixture. Set the cake pan into a larger pan (such as a roasting pan) and add hot water to rise halfway up the sides of the cake pan. Place in the preheated oven and bake about 45 to 50 minutes.
• Being very careful not to scald yourself or get water into the torte, remove the pans from the oven, and remove the cake pan from the water bath. Cool the torte completely to room temperature before unmolding. Run a sharp knife around the inner circumference of the pan. Place a plate over the pan, invert, and, if necessary, tap the bottom of the pan with the knife handle to encourage the torte to release.
• The torte should then be refrigerated for at least 3 hours before serving. While the torte is cooling, place the heavy cream in a thick bottomed pot and begin to heat gently. Add the remaining 8 ounces of chocolate, stir together while the chocolate begins to melt in the hot cream. Being careful not to burn, boil or scorch the chocolate, when the chocolate has melted almost entirely, remove from the heat and allow to cool for several minutes before pouring over the torte for a glossy "finish". Place the unmolded torte on a baking rack with a cookie sheet underneath, and pour slightly cooled chocolate ganache directly onto the center of the torte in one motion so that it will flow out in one smooth sheet over the top and sides of the torte. You can gently help this along with the aid of a spatula but is important to use still warmed ganache.
• Allow to dry a few moments at room temperature. Then place the torte, baking rack, and cookie sheet into the refrigerator to chill completely and set firm. If you haven't overheated the chocolate or cream, this "ganache" will set and harden into a shiny "couverture" during the hour the torte is chilling in the refrigerator.

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, CARDAMOM & HAZELNUT TORTE

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.