Hazelnut Chocolate And Strawberry Torte Food

STRAWBERRY HAZELNUT TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment. Trace two 8-in. circles 1/2 in. apart on the paper; set aside., Add vinegar, 1/2 teaspoon vanilla and salt to egg whites; beat until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread over paper circles. Sprinkle with hazelnuts; cut through meringues with a knife to swirl nuts., Bake at 375° for 30-35 minutes or until the meringue and nuts are lightly browned. Cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container. In a microwave, melt chocolate and shortening; stir until smooth. Cool to room temperature., To assemble, place a meringue, flat side down, on a serving plate; spread with half of the melted chocolate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Spread half over chocolate layer. Arrange sliced strawberries over whipped cream., Spread flat side of remaining meringue with melted chocolate. Place chocolate side down over strawberries; spread with remaining whipped cream. Refrigerate for up to 4 hours before serving. Garnish with halved strawberries.

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.

FLOURLESS HAZELNUT AND DARK CHOCOLATE TORTE

Steps:

• Preheat the oven to 325 degrees F. Grease a 9-inch springform pan and line the bottom of the pan with parchment.
• Finely grind the hazelnuts in a food processor until they reach a coarse, sandy consistency.
• Either in the microwave or in a double boiler over hot water, melt the chocolate with the oil and butter, stirring together to form a homogenous mixture. Set aside in a warm place.
• With a stand mixer fitted with the whisk attachment, beat the egg whites and salt to soft peaks and set aside. Switch to the paddle attachment and, in a separate bowl, beat the egg yolks, sugars, and vanilla extract on medium-high speed until
• thick and creamy, about 5 minutes. Reduce the speed of the mixer to low and add the
• chocolate and butter mixture, then the cocoa powder. Fold in the whipped egg whites until smooth.
• Pour into a greased and parchment-lined 9-inch springform pan and bake for 45 to 50 minutes, just until a wooden skewer inserted into the center of the cake comes out clean.

HAZELNUT, CHOCOLATE AND STRAWBERRY TORTE

Steps:

• for cake:
• Preheat oven to 375°F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment. Butter and flour parchment. Finely grind hazelnuts and 2 tablespoons sugar in processor. Place 2/3 cup ground-nut mixture in medium bowl; add flour and whisk to blend. Reserve remaining nut mixture for garnish.
• Using electric mixer, beat eggs and 2/3 cup sugar in large bowl until mixture is thick and slowly dissolving ribbon forms when beaters are lifted, about 8 minutes. Fold in flour mixture in 3 additions.
• Transfer batter to prepared pan. Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes. Transfer cake to rack. Cool in pan 10 minutes. Run small knife between pan sides and cake to loosen. Turn cake out onto rack; peel off parchment. Cool completely.
• for ganache:
• Bring cream to simmer in large saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Pour into 13x9x2-inch glass dish. Refrigerate until ganache thickens to spreadable consistency, stirring occasionally, about 1 hour 30 minutes (ganache will resemble thick pudding). Transfer 3/4 cup chocolate ganache to small bowl; set aside for garnish.
• Cut cake horizontally into 2 layers (layers will be thin). Place 1 cake layer, cut side up, on platter. Spread 1/2 cup chocolate ganache over. Arrange sliced strawberries in slightly overlapping concentric circles over ganache. Spread 1/2 cup ganache over cut side of second cake layer. Place cake layer atop strawberries, ganache side down, and press slightly to adhere. Spread remaining chocolate ganache over sides and top of cake. Gently press reserved ground hazelnuts onto sides of cake.
• Transfer reserved 3/4 cup ganache to pastry bag fitted with medium star tip. Pipe 8 rosettes around top edge of cake, spacing apart. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before continuing.)
• Starting 1/3 inch from stem end of whole strawberries, thinly slice strawberries lengthwise to tip. Press slices slightly to fan. Place fanned berries between rosettes on cake. Garnish with additional toasted hazelnuts, if desired.

STRAWBERRY HAZELNUT TORTE

Steps:

• Preheat oven to 350 degrees.
• Line sides and bottom of 9" springform pan with parchment paper.
• Beat egg yolks in mixing bowl and add 3/4 cup sugar gradually, beating until light and fluffy.
• In second large bowl, lightly beat egg whites and add remaining 1/4 cup sugar, beating until stiff.
• Fold yolk mixture into whites.
• Fold in hazelnuts, flour and 1 tsp of the orange zest.
• Pour batter into prepared pan.
• Bake 45 minutes at 350.
• Let cool, then chill.
• Slice horizontally into 3 layers and set aside.
• Using a mixer, cream together butter and icing sugar in a large bowl, then whip together with orange liqueur and remaining 1/2 tsp orange zest at high speed until light and fluffy.
• Place 2/3 of orange filling in a separate bowl and gently combine with 2/3 of the strawberries.
• Place one layer of cake on plate, spread with 1/2 or strawberry filling.
• Add middle cake layer and repeat.
• Put third layer on top and spread with remaining filling (the 1/3 without berries).
• Decorate with remaining strawberries and refrigerate.

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:

• 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.

MELISSA KELLY'S CHOCOLATE HAZELNUT TORTE

Steps:

• Preheat oven to 350 degrees. Line the bottom of an 8-inch round cake pan with parchment paper, and lightly butter it.
• Combine hazelnuts, chocolate, lemon zest and orange zest in a food processor. Pulse until finely ground.
• Combine egg yolks and 1/4 cup sugar in an electric mixer. Whisk on high speed for about 3 minutes, until light and creamy. Turn speed to low, and mix in the ground hazelnut-chocolate mixture.
• Place egg whites in a clean bowl, and whip at medium speed until frothy. Increase to high speed, and whip until softly peaked. Continue to whip, gradually adding remaining sugar, until stiff.
• Fold a third of the beaten egg whites into the batter, and when they are almost completely incorporated, fold in the rest.
• Spread in prepared pan, and bake for about 35 minutes, until a cake tester comes out clean. Cool briefly on a rack. The cake will drop somewhat as it cools. Remove the cake from the pan, and invert it. Peel off the paper. Serve while still warm, with ice cream.

STRAWBERRY HAZELNUT TORTE

Steps:

• For Torte: Preheat oven to 200 degrees F.
• In a large bowl using electric mixer, beat egg whites until soft peaks form, about 3 - 5 minutes.
• Gradually add sugar, beating continuously until all sugar is dissolved and egg whites form stiff glossy peaks, about 15 - 20 minutes. Fold hazelnuts into egg whites.
• Spoon into pastry bag and pipe out three 9-inch diameter, 1/2-inch high meringue discs onto baking sheet lined with parchment paper or brown paper buttered and lightly dusted with cornstarch. Smooth meringues.
• Bake until very lightly browned and firm to touch, about 1 - 1 1/2 hours. Let cool on wire racks in a dry place or dry in oven with heat turned off and door ajar.
• For Filling: Reserve enough whole strawberries of uniform size to top on 9-inch disc. In shallow broiler pan, place whole strawberries and sprinkle with sugar. Place under broiler for 1 minute to glaze; set aside.
• Thinly slice remaining strawberries and place in large bowl; set aside.
• In another large bowl, combine cream and powdered sugar. Whip until almost stiff. Add Grand Marnier and continue whipping until stiff.
• Spread one-third raspberry preserves over each meringue.
• Cover each with layer of sliced strawberries, using one-third per layer.
• Cover two discs with whipped cream leaving third disc for top torte.
• Very carefully stack meringue discs in layers. Cover top disc with whipped cream. Decorate top with glazed whole strawberries.
• Cover sides of torte with remaining whipped cream.
• If desired, decorate with rosettes of whipped cream and mint leaves.
• NOTE: This torte is meant to be enjoyed soon after making it as the baked meringue will lose it's crispness due to moisture of ingredients within layers.