Glazed Hazelnut Chocolate Torte Food

CHOCOLATE HAZELNUT TORTE

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

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.

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 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:

• 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 TORTE

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.

HAZELNUT TORTE

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.

CHOCOLATE-GLAZED HAZELNUT MOUSSE CAKE

Steps:

• Make shortbread base:
• Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.
• Pulse hazelnuts with sugar in a food processor until nuts are finely chopped. Add flour, butter, cocoa, and salt and pulse just until a dough forms.
• Press dough evenly onto bottom of springform pan with your fingers. Prick all over with a fork, then bake until just dry to the touch, about 18 to 20 minutes. Transfer base in pan to a rack to cool completely, about 30 minutes. Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.
• Make mousse while shortbread cools:
• Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes. Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. Whisk in chocolate hazelnut spread until combined and remove from heat.
• Whisk together mascarpone and chocolate hazelnut mixture in a large bowl. Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks. Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined. Spoon filling onto shortbread base in pan, gently smoothing top, then chill, covered, at least 3 hours.
• Make ganache and glaze cake:
• Bring cream to a simmer in a small heavy saucepan and remove from heat. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth. Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.
• Run a warm thin knife around inside of springform pan, then remove side. Slide cake off bottom of pan and transfer to a serving plate. Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides.

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.

CHOCOLATE HAZELNUT TORTE

Steps:

• Oven to 325 degrees F.
• Grind 1 cup of the hazelnuts in a food processor with the cake flour.
• Set aside.
• Melt the butter and chocolate in a double boiler over hot water.
• Whisk until smooth.
• In the bowl of your mixer, whip the yolks, 2/3 c.
• of the sugar, and the salt on high speed until thick and light colored.
• Reduce the speed to low and add the chocolate mixture.
• Add the ground hazelnut mixture and the orange zest and mix on low until combined.
• In a clean mixer bowl (which you've wiped clean with a paper towel and some vinegar), whip the whites on medium speed until soft peaks form.
• Adjust the speed to high, anc continue to whip, adding the rest of the sugar in a steady stream.
• Whip until the egg whites are stiff and shiny.
• Mix 1/4 of the whites into the yolk mixture.
• Then gently fold the remaining whites into the mixture until you can see no more white streaks.
• Spread the batter into One 9x3 inch round cake pan, bottom lined with parchment paper.
• Bake for about 45-50 minutes, or until the cake is JUST BEGINNING to pull away from the pan, or a skewer inserted in the center comes out clean.
• Cool to room temperature before unmolding.
• FOR THE GLAZE: Scald the cream.
• Pour it over the chocolate, and whisk in the remaining ingredients.
• Whisk until very smooth.
• Set the glaze aside to thicken, about 30 minutes.
• Evenly spread/pour the glaze over the top and sides of the cake.
• Chop the remaining hazelnuts and gently sprinkle them along the edge of the cake.
• Store this cake at room temperature.

GLAZED HAZELNUT CHOCOLATE TORTE

Steps:

• ---Forthe Torte---.
• Place buttered and floured parchment paper (or waxed) on the bottom and sides of a round 9" cake pan; shake out any excess flour.
• Heat oven to 350 degrees F.
• Melt 3 oz chocolate in the water over low heat, stirring& cool.
• Beat 5 eggs until very frothy and light, gradually add the cup of sugar, beating all the while until the mixture is very thick.
• Slowly stir (not beat) in half of the flour, then the chocolate and then the remaining flour, hazelnuts,& vanilla extract.
• Pour into the prepared pan and bake for approx 40 minutes or until a toothpick comes out clean when inserted in the middle of the cake.
• Cool for a few minutes and turn out onto a rack, gently remove the paper.
• When fully cooled cut the torte through the center so you have two layers.
• ---Forthe Buttercream Filling---.
• In your blender or food processor blend the 2 egg yolks, add 2 tbsp sugar, two tsp Frangelica and blend until very smooth.
• Gradually add small bits of butter and blend until the butter is totally incorporated.
• Chill the butter cream until it has a consistency that will spread easily (about 1 hour).
• ---Forthe Glaze---.
• You must time making the glaze so it coincides with the chilling of the cake because you want to put on the glaze while it is hot.
• Mix together the cocoa, cream, butter,& confectioner's sugar in a saucepan; use low heat and stir until chocolate is melted and everything is combined; remove from heat (apprx 7 minutes), then stir in the liqueur.
• ---Assemblingthe Torte---.
• Spread the butter cream on the bottom layer, place on the top layer cover and chill for 1 hour in the fridge.
• When the torte has chilled, using an oiled spatula spread the hot glaze over the top and sides of the torte.