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 :
MOCHA HAZELNUT TORTE
I make this cake on birthdays and other special occasions because it looks and tastes so amazing. The combination of mild hazelnut and coffee flavors is impossible to resist. -Christina Pope, Speedway, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. In another bowl, whisk flour, espresso powder, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat butter and Nutella until blended. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/4 cup hazelnuts. Top with remaining cake layer. Frost top and sides with remaining frosting. Sprinkle with remaining hazelnuts.
Nutrition Facts : Calories 639 calories, Fat 32g fat (16g saturated fat), Cholesterol 94mg cholesterol, Sodium 311mg sodium, Carbohydrate 88g carbohydrate (69g sugars, Fiber 2g fiber), Protein 6g protein.
HAZELNUT CHOCOLATE MOCHA TORTE
This cake is a base of hazelnut meringue topped by a mocha bavarian cream, covered by a thin layer of chocolate genoise and frosted with cocoa whipped cream. Can you say D E L I C I O U S !!! This is a time consuming dessert but so worth it. I love to entertain with this and hear the ohs and ahs. Plan on completing this 2 hours before serving to let the flavors mellow.
Provided by mommyoffour
Categories Dessert
Time 4h
Yield 12 serving(s)
Number Of Ingredients 27
Steps:
- MAKE THE BAVARIAN CREME: Lightly oil a round, shallow casserole or bowl approximately 10 inches in diameter.
- Line it with a layer of plastic wrap large enough to overhang the edges.
- In a small cup, sprinkle the gelatin over 1/4 cup of the milk; set aside.
- In another small cup, stir the coffee into the cognac; set aside.
- In a saucepan, scald the remaining 1 cup milk.
- Meanwhile, whisk together the egg yolks, sugar and salt until light and fluffy.
- Gradually beat in the scalded milk.
- Return the mixture to the saucepan and stir constantly over moderate heat until thick enough to coat the back of the clean spoon. DO NOT ALLOW TO BOIL.
- Transfer custard to a large bowl and whisk in the reserved gelatin and coffee mixtures, beating to thoroughly dissolve the gelatin.
- Cool to room temperature, whisking vigorously every couple of minutes to prevent lumping.
- When the custard is cool but not set, whip the cream until almost stiff.
- Whisk a large spoonful of the cream into the custard, then gently fold in the remaining cream.
- Carefully pour the bavarian cream into the prepared plastic lined bowl.
- Refrigerate, covered until firm. (This may be made one day ahead.).
- MAKE THE HAZELNUT JAPONAISE: Preheat the oven to 250.
- Butter and flour a baking sheet, preferably nonstick, and trace a 10 inch circle onto it, using a cake pan or pot lid as a guide.
- Blend together the hazelnuts, 1/2 cup of the superfine sugar and the cornstarch; set aside.
- Beat the egg whites until foamy, then add the cream of tartar and continue beating until the whites form soft peaks.
- Beating constantly, gradually add the remaining 2 T. superfine sugar and continue to beat until the meringue is stiff and glossy.
- Lightly fold the hazelnut mixture into the meringue.
- Spread the meringue onto the 10 inch circle on the baking sheet.
- Bake for 45 minutes, or until the meringue is set but still somewhat soft and just beginning to brown lightly.
- Using a thin metal spatula, loosen the baked meringue layer from the baking sheet. ( the meringue may tear slightly, but it will not show.).
- If it is too fragile to remove from the sheet, cool it on its baking sheet set on a wire rack, and then loosen from the sheet.
- MEANWHILE, PREPARE THE CHOCOLATE GENOISE: Preheat a second oven, of you have one to 350; otherwise, when the meringue is done, raise the heat to 350.
- Lightly butter a round, flat pan at least 12 inches in diameter.
- Line the bottom of the pan with a circle of waxed paper or parchment.
- Lightly butter and flour the paper and sides of the pan.
- In a small saucepan, melt the butter over low heat.
- Skim off the foam carefully.
- Cool slightly.
- Into a small bowl, sift the flour and cocoa together.
- In a large bowl, beat the eggs and the granulated sugar until very light, foamy and almost tripled in volume.
- Add vanilla, then lightly but rapidly fold the flour-cocoa mixture into the eggs.
- When the ingredients are almost but not quite homogeneous, fold in the melted butter.
- Pour the batter into the prepared pan and bake for 10 to 14 minutes, or until the cake springs back when toughed gently.
- Remove from the oven and cool briefly in the pan.
- Invert a pie plate with slanted sides onto a cooling rack, then cover the pie plate with a kitchen towel.
- Lightly sprinkle the towel with confectioners sugar and invert the genoise onto the towel.
- Gently peel off the paper and allow the cake to cool.
- ASSEMBLE THE TORTE: Carefully transfer the japonaise to a serving platter.
- Equally carefully, invert the bavarian creme over the japonaise.
- Peel the plastic wrap off the bavarian and trim any ragged meringue edges off the japonaise.
- Top the bavarian with the genoise, pressing it into a dome shape if necessary.
- MAKE THE FROSTING: Whip the cream until thick but not stiff, then add the confectioners sugar, cocoa and vanilla.
- Whip unti quite stiff.
- Spread over the torte, flattening the top slightly.
- TO DECORATE THE CAKE: Using a swivel-bladed peeler, scrape the chocolate into long shavings.
- Lightly sprinkle the shavings over the torte and chill for a t least 2 hours.
- At serving time, dust lightly with confetioners sugar sprinkled through a small sieve.
Nutrition Facts : Calories 460.7, Fat 32, SaturatedFat 16.8, Cholesterol 194.9, Sodium 117.3, Carbohydrate 40, Fiber 2.7, Sugar 28.8, Protein 8.5
GLAZED HAZELNUT CHOCOLATE TORTE
Make and share this Glazed Hazelnut Chocolate Torte recipe from Food.com.
Provided by Bergy
Categories Weeknight
Time 4h
Yield 10 slices
Number Of Ingredients 16
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.
Nutrition Facts : Calories 481.7, Fat 33, SaturatedFat 17.4, Cholesterol 202.6, Sodium 158.8, Carbohydrate 44.6, Fiber 3.5, Sugar 29.5, Protein 8.1
MOCHA & HAZELNUT CAKE
Combine the holy trinity of chocolate, coffee and hazelnut for a blissfully indulgent cake. It makes the perfect centrepiece dessert at a family dinner
Provided by Diana Henry
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter two 20cm cake tins and line the bases, then dust well with flour and tap out the excess. Put the chocolate in a small bowl set over a pan of gently simmering water. Stir until melted, then set aside to cool.
- Mix the espresso with 250ml boiling water, then leave to cool. Blitz the hazelnuts in a food processor until finely ground.
- Combine the ground hazelnuts, sugar, flour, a good pinch of salt and the bicarb in a mixer. Mix the eggs, soured cream, vanilla, butter, hazelnut oil and the cooled espresso in a jug. With the mixer on a low speed, gradually add the egg mixture to the sugar mixture and combine until smooth. Add the melted chocolate and beat for 15 seconds.
- Divide the batter between the tins (it'll be quite thin at this stage) and bake for 35-40 mins, or until a skewer inserted into the middle of each cake comes out clean. Leave to cool in the tin for 10 mins, then run a knife around the edge and turn the cakes out onto a wire cooling rack. Leave to cool completely.
- For the buttercream filling, dissolve the espresso powder in 1 tbsp boiling water and leave to cool. Beat the butter and icing sugar in a mixer or by hand in a bowl, gradually adding the cooled coffee. Use a palette knife to spread the buttercream over the top of one sponge.
- To make the topping, gently heat the cream, espresso powder and sugar in a pan, stirring to help the sugar and coffee dissolve. Take off the heat and add the chocolate. Stir to melt until smooth and glossy, then leave to cool until thickened. Toast the whole hazelnuts in a dry frying pan, leave to cool, then chop very roughly (you'll want some halves in the mixture).
- Place the top layer of cake onto the bottom layer and cover with the glaze. Scatter the hazelnuts on top.
Nutrition Facts : Calories 693 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 66 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
GERMAN HAZELNUT TORTE RECIPE
Make and share this German Hazelnut Torte Recipe recipe from Food.com.
Provided by Az B8990
Categories Dessert
Time 1h40m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cake:.
- •Preheat oven to 375°F.
- •Grease 8-inch springform pan. (If not available, use 2 8-inch cake pans and grease and flour them.).
- •Beat egg yolks and sugar in large mixer bowl until pale and creamy.
- •Fold in hazelnuts, flour, and almond flavoring.
- •Beat egg whites until stiff and fold into egg yolk mixture.
- •Spread batter gently in prepared pan(s).
- •Bake springform pan about 40 minutes, (bake 2 8-inch cake pans about 20 minutes), or until wooden pick inserted in center comes out clean. Cool thoroughly, even overnight, on rack.
- Filling:.
- •Blend cornstarch, sugar, a little milk and egg yolks. Bring remaining milk to boil. Stir hot milk and vanilla into cornstarch mixture.
- •Return to heat and bring back to boil. Cook a few seconds, stirring constantly, until thickened.
- •Cool, stirring frequently.
- To Assemble Cake:.
- •If springform was used, cut cake into 2 layers. (If used 8-inch cake pans, use both layers.).
- •Spread 1 layer with filling.
- •Top with second layer.
- •Knead almond paste to soften. On a surface sprinkled with icing sugar, roll out almond paste to a round large enough to cover top and sides of cake (about 14-inch diameter).
- •Press onto cake.
- •Blend icing sugar with enough lemon juice to give a coating consistency.
- •Spread over cake and decorate as desired.
HAZELNUT TORTE
Adapted slightly from The Four Season Farm Gardener's Cookbook: From the Garden to the Table in 120 Recipes. Two layers of dense (but surprisingly light) hazelnut cake make a perfect sandwich for any of your favourite fillings - try my Luxuriously Healthy Chocolate Frosting [Recipe #498933] ... the combination is like Nutella on steroids!
Provided by YummySmellsca
Categories Dessert
Time 37m
Yield 1 2-layer torte, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350F and line two 8" round pans with parchment or greased foil.
- With a whisk, beat the eggs, oil and sugar together until light-coloured and bubbly.
- Add the hazelnuts, coconut flour, sea salt and baking powder and whisk until well combined and no dry spots remain.
- Divide evenly between the pans, then rap sharply on a countertop to dislodge big air bubbles and even the batter out.
- Bake for 20-22 minutes. Cool completely in the pans before finishing with your chosen filling and topping (I recommend my Luxuriously Healthy Chocolate Frosting [Recipe #498933] and fresh raspberries).
Nutrition Facts : Calories 181.3, Fat 12.5, SaturatedFat 1.5, Cholesterol 62, Sodium 72.3, Carbohydrate 15, Fiber 1.4, Sugar 13.2, Protein 4.2
HAZELNUT TORTE
Steps:
- Chop the hazelnuts in a food processor or mini-chopper to small bits-not to a powder. Set aside. Whisk or sift together the flour, baking powder, and salt. Butter and flour the cake pan. Preheat the oven to 350˚ with a rack in the center.
- In the mixer, cream the butter and sugar together until light, smooth, and fluffy; scrape the sides of the bowl as needed. Incorporate the eggs, olive oil, and orange zest in several additions, blending each in at slow speed, scraping the bowl, then beating at high speed for a couple of minutes to lighten.
- On slow speed, incorporate the dry mix in several additions, alternating with splashes of milk. Scrape the bowl when both are added, and beat briefly on high. Fold in the chopped nuts and chocolate by hand, and blend in well.
- Scrape the batter into the cake pan, and smooth the top. Bake until a cake tester comes out clean, about 45 minutes. The top should be lightly browned and just spring back to a light touch.
- Cool on a wire rack for 30 minutes or so, remove the side ring of the springform, and let the cake cool completely. Cut in wedges, and serve topped with powdered sugar or whipped cream.
- The torte will keep in the refrigerator for a week, well wrapped in plastic, or you can freeze it for longer storage. When serving torte that has been chilled or frozen, toast the cut pieces in the oven (or toaster oven) to bring out the flavors.
MOCHA-ALMOND TORTE
Make and share this Mocha-Almond Torte recipe from Food.com.
Provided by DallasDiva22
Categories Dessert
Time 20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mocha Frosting:.
- Dissolve instant coffee in the 1 Tbsp. milk. In a mixer bowl beat the butter with an electric mixer for 30 sec. Beat in 1 1/2c. of the powdered sugar and the melted unsweetened chocolate. Add egg yolks and the dissolved coffee crystals, beating till the mixture is well blended. Add the remaining powdered sugar and additional milk to make a fluffy frosting consistency.
- Slice the loaf cake horizontally into 3 layers. Beat together almond paste and the 3 tbsp water. Spread the bottom cake layer with 1/3c of the almond paste mixture. Top with the next cake layer and repeat layering with remaining almond paste mixture and 1/2c. of the frosting. Top with the remaining cake layer. Frost top and sides with the remaining frosting. Sprinkle sliced almonds atop. Store cake, covered, in the fridge.
Nutrition Facts : Calories 435.7, Fat 27.5, SaturatedFat 10.5, Cholesterol 66, Sodium 113.8, Carbohydrate 46.5, Fiber 3.1, Sugar 40.2, Protein 5.9
HAZELNUT TORTE FOR DIABETIC DIET
This is a quick and delicious recipe that I have changed to suit my family's needs, but feel free to use sugar in the cake, and the optional Mocha Filling and optional Topping which I shall include at the bottom if you want the standard recipe. I have also substituted 7/8 cup of almonds and 1/2 teaspoon almond extract successfully for the hazelnuts. If you prefer, you can use 3/4 cup of Splenda, and eliminate the fructose, but I think it helps with the structure of the cake. I guessed at the weight of the sugar-free instant pudding mix, and the Dream Whip envelope, but I think they are all a standard size...this filling can be used to frost a cake too...just refrigerate after you apply it.
Provided by Sweet Baboo
Categories Dessert
Time 30m
Yield 1 torte, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease two 8" round cake pans lined with parchment.
- Mix together the flour, Splenda, and baking powder, and set aside.
- In a blender whirl the eggs and fructose until light and lemon coloured. (If using sugar, whirl 3/4 cup with eggs until mixed).
- Add flour, baking powder, Splenda and hazelnuts to blender, and blend at high speed for a few seconds.
- Pour into prepared pans and bake for about 20 minutes, or until a tester comes out clean. Cool.
- Beat the filling and topping ingredients till stiff.
- Use about 1/2 of it as filling, and the remainder to top the torte. Refrigerate.
- You can garnish with whole toasted hazelnuts.
- For the alternate filling, Cream 2 tablespoons of soft butter with 1 cup of icing sugar: add 2 tablespoons of strong, hot coffee, 1 teaspoon cocoa and 1/2 teaspoon of vanilla. Spread between the layers.
- For alternate topping: Whip 1 cup of whipping cream with 1 teaspoon of sugar and 1 tablespoon of Tia Maria until stiff and spread over the filled torte. Refrigerate the torte.
Nutrition Facts : Calories 248.1, Fat 15.7, SaturatedFat 4, Cholesterol 109.4, Sodium 276.8, Carbohydrate 21.7, Fiber 2, Sugar 14.7, Protein 7.8
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.
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