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
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 :
COFFEE, HAZELNUT AND RASPBERRY TORTE
Steps:
- For filling:
- Press raspberries through fine sieve into small bowl. Press jam through same sieve into raspberry puree; discard seeds. Stir to blend well. Cover and chill overnight.
- For frosting:
- Combine 3/4 cup cream, white chocolate and coffee crystals in heavy medium saucepan. Stir over low heat just until chocolate melts, coffee dissolves and mixture is smooth. Remove from heat. Let stand until cool and thick, whisking occasionally, about 1 1/2 hours.
- Using electric mixer, beat 1 3/4 cups cream in large bowl until firm peaks form. Fold large spoonful of whipped cream into chocolate mixture to lighten. Fold chocolate mixture into whipped cream in 4 additions. Cover and refrigerate frosting until very firm, about 6 hours. (Can be prepared 1 day ahead; keep chilled.)
- For cake:
- Preheat oven to 350°F. Line three 9-inch diameter cake pans with 1 1/2-inch-high sides with parchment. Butter and flour parchment. Combine nuts, flour, 1/4 cup sugar, coffee crystals and salt in processor. Blend until nuts are finely ground.
- Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until very thick, about 5 minutes. Beat in water and vanilla. Stir in flour mixture. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry. Fold into yolk mixture in 3 additions.
- Transfer batter to prepared pans. Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in pans on racks. Cut around pan sides to loosen cakes. Turn cakes out; peel off parchment.
- Place 1 cake on platter and second cake on piece of foil. Spread 1/3 cup filling over each; let stand 20 minutes to set up. Spread 1 cup frosting over each. Lift cake off foil; place atop cake on platter. Top with third cake. Spread remaining frosting over sides and top of torte. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate.)
- Garnish torte with fresh berries, if desired. Cut into wedges and serve.
CHOCOLATE CAPPUCCINO TORTE
Delicate enough to impress the in-laws....Decadent enough for a romantic dinner date with your other half!
Provided by SoupCookie
Categories Dessert
Time 1h5m
Yield 1 torte, 6-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F and grease a 9" round pan, line bottom with parchment.
- Mix together ground nuts, flour and instant coffee; set aside.
- Melt butter and chocolate chips together in microwave until chips are melted; whisk until smooth. Cool 15 min's then stir in sugar.
- Add eggs one at a time and beat well after each. Stir in nut mixture.
- Spread into pan and bake (on middle rack) 30-35 min's or until centre in set. Let cool 10 minute then remove from pan to a wire rack and cool completely. (*Note: at this point you can wrap and store the cake in the fridge for up to one week).
- Glaze: melt butter and chocolate chips together in microwave until chips are melted, whisk smooth. Stir in cream amd mix well; cool until slightly thickened.
- To Glaze: Place wax paper under cake on wire rack and pour glaze on top of cake letting it run over the sides to cover.
- Chill at least 8 hours to set glaze.
Nutrition Facts : Calories 771.6, Fat 61.6, SaturatedFat 32.2, Cholesterol 245.3, Sodium 327.8, Carbohydrate 53.7, Fiber 3.5, Sugar 44.3, Protein 9.2
CHOCOLATE, CARDAMOM & HAZELNUT TORTE
This rich, gluten-free torte has an irresistible chocolate & spice mix. An easy weekend treat or dinner party dessert you can make in advance
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 1h10m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 473 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 21 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
HAZELNUT CAPPUCCINO
Hazelnut-flavor coffee and a spoonful of hazelnut spread make this cappuccino more properly a double-hazelnut drink.
Provided by My Food and Family
Categories Home
Time 5m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Add milk gradually to flavored coffee mix in mug, stirring until dissolved.
- Stir in hazelnut spread until well blended. Top with COOL WHIP.
- Serve immediately.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 140 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 29 g, Protein 7 g
HAZELNUT TORTE
-Helen Gerard, Milwaukie, Oregon
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 170 calories, Fat 9g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 44mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.
AMAZING HAZELNUT-MOCHA TORTE
Make and share this Amazing Hazelnut-Mocha Torte recipe from Food.com.
Provided by Lennie
Categories Dessert
Time 1h
Yield 1 Torte, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 F; line the bottoms of two eight-inch cake pans with parchment paper or wax paper and set aside.
- Prepare cake: first, place nuts in food processor and finely chop; remove from processor and set aside.
- Add eggs and white sugar to food processor and process until well mixed.
- Add flour, baking powder and chopped nuts to egg/sugar mixture in processor; pulse only until combined.
- Divide batter evenly between the two pans and take for 20 minutes, or until a tester comes out clean.
- Remove layers from pans and cool on a rack (remove paper).
- Prepare filling: place butter and sifted icing sugar in a mixing bowl and.
- cream together using an electric mixer.
- Add hot coffee, cocoa and vanilla; combine well.
- Place one cake layer on a serving plate, spread this mixture over the cake layer (use all of it) and then cover with the second cake layer.
- Cover well and refrigerate.
- Shortly before serving, prepare topping: in a chilled mixing bowl, with an electric mixer whose beaters have been chilled, beat whipping cream with the sugar and coffee liqueur.
- Spread over top and sides of torte, and serve.
Nutrition Facts : Calories 419.4, Fat 26.7, SaturatedFat 10.2, Cholesterol 154.1, Sodium 180.7, Carbohydrate 40.7, Fiber 1.8, Sugar 35.6, Protein 6.5
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- Place 2 cups of whole hazelnuts on a baking sheet in an even layer. Bake for 10 to 12 minutes on the same rack, if possible, until the skins are very cracked and much darker in color. If roasting on the middle and bottom racks of the oven, be sure to swap the baking sheets half way through the back time. Let the hazelnuts cool completely. If you try to pulse them while still warm you will end up with hazelnut butter and not a flour/meal.
- In batches, lay out hazelnuts onto a clean tea towel. Gather the towel over the nuts and rub together with your hands. The skins will peel right off. If they don't, they probably aren't roasted enough so place them back in the oven. You want to get as much of the skin off as possible, but some remnants are fine. They make the cake bitter if not removed and roasted.
- Place cleaned hazelnuts into a food processor and whiz into a fine meal. You will have just over 2 cups ground. You'll use the excess amount to dust the top of the finished cake!
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