Katos Chocolate Hazelnut Delight Torte Food

HAZELNUT AND CHOCOLATE MERINGUE TORTE

Steps:

• 1. Preheat the oven to 160°C (315°F/Gas 2-3). Line 2 large baking trays with non-stick baking paper. Draw two 10 x 25 cm (4 x 10 inch) rectangles on one lined tray, leaving a little room between for spreading, and one rectangle on the other. Turn both pieces of paper over. 2. Finely chop 115 g (4 oz/¾ cup) of the hazelnuts. Coarsely chop the remaining nuts and put in an airtight container. 3. Use an electric mixer with a whisk attachment to whisk the egg whites in a medium bowl until soft peaks form. Gradually add the sugar, a little at a time, whisking well after each addition. Whisk for a further 2-3 minutes or until very thick and glossy. Add the vanilla and vinegar and whisk for 30 seconds or until combined. Use a large metal spoon or spatula to gently fold in the finely chopped hazelnuts. 4. Divide the meringue mixture among the marked rectangles and use a palette knife to spread it out evenly. Bake for 30 minutes or until dry to touch. Turn the oven off. Cool completely in the oven, with a wooden spoon keeping the door slightly ajar. 5. Spread three-quarters of the melted chocolate over the cooled meringue rectangles and leave to set. Reserve the remaining melted chocolate. 6. To make the chocolate mousse, put the chocolate in a heatproof bowl. Bring 100 ml (3½ fl oz) of the cream just to a simmer, then pour over the chocolate. Stand for 1 minute, then stir gently until melted and well combined. Set aside at room temperature until the mixture has cooled completely. 7. When the chocolate mixture has cooled, use an electric mixer with a whisk attachment to whisk the remaining cream until soft peaks form (do not whisk the cream past soft peaks or it will curdle later). Add the chocolate mixture and use a spatula or large metal spoon to fold together until just combined. Refrigerate for 1 hour or until firm. 8. Place a meringue rectangle on a serving platter. Spread with half the chocolate mousse. Continue to layer the remaining meringue rectangles and mousse, finishing with meringue. Warm the reserved chocolate until it is melted again, then drizzle over the torte and refrigerate overnight. 9. Remove from the refrigerator 1 hour before serving. Serve sprinkled with the coarsely chopped hazelnuts.

KATO'S CHOCOLATE HAZELNUT DELIGHT TORTE

Steps:

• Cake - Preheat oven.
• Grease and flour two round 9" cake pans.
• Mix cake as directed on back of package.
• Gently add the grated bittersweet chocolate and the ground espresso to the prepared cake mixture, then pour into pans and bake.
• Cool cakes completely on wire racks.
• Slice each cake layer into two even layers.
• Buttercream Icing - Beat the butter until it is light and fluffy, then add the icing sugar slowly, until well blended.
• Divide the buttercream icing into four bowls equally.
• In #1 bowl add the melted chocolate to the icing, in #2 bowl add the coffee liquid to the icing and in #3 & #4 bowls add 1 tbsp vanilla to both bowls of icing.
• To assemble the cake, place first cake layer.
• on plate.
• Sprinkle cake with 2 tbsps of frangelica and spread chocolate buttercream onto cake.
• Top cake with second cake layer, sprinkle cake with 2 tbsps of frangelica and spread.
• vanilla buttercream onto cake.
• Top cake with third cake layer, sprinkle cake with 2 tbsps of frangelica and spread coffee buttercream onto cake.
• Top cake with fourth cake layer, sprinkle cake with remaining frangelica and spread vanilla butter cream onto top and sides of cake.
• Press the sliced hazelnuts into the sides of the cake and garnish the top with the ground hazelnuts.
• Chill cake in fridge for several hours.
• One hour before serving remove cake from fridge and allow to slowly come to room temperature.

CHOCOLATE & HAZELNUT TORTE

Steps:

• Preheat oven to 170C/ 325F/ Gas mark 3.
• Toast all the hazelnuts in the oven for 10 minutes. Make sure they do not burn. Allow to cool, set aside 4 tbsp for the topping and grind the remaining nuts to a fine powder in a food processor.
• Melt the chocolate and butter for the cake in a heatproof bowl over a pan of barely simmering water. Do not let the base of the bowl touch the water. Let cool.
• In a bowl, beat the egg yolks for about 2 minutes, or until they go pale in colour.
• In a separate, large bowl, with a clean whisk or beaters, beat the egg whites and cream of tartar together until soft peaks are formed. Add sugar in stages, beating continually, until stiff peaks are formed.
• Add the beaten yolks to the melted butter and chocolate mixture and whisk lightly. Add half the whites and gently fold together with a spatula. Transfer this to the bowl with the remaining whites, add the ground nuts and gently fold everything together.
• Spoon the mixture into the prepared cake pan and bake in the preheated oven for 50 minutes or until the sides of the torte come away from the pan, and a skewer inserted into the middle of the torte comes out clean. Allow to cool completely before removing from the pan.
• For the topping, melt the chocolate and butter together as described above. Add 2 tbsp warm water and stir until smooth. Remove the bowl from the pan and allow to cool. Spread over the top of the torte using a palette knife. Roughly chop the reserved hazelnuts and sprinkle over the middle of the torte to decorate.

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.

CHOCOLATE-HAZELNUT TART

Steps:

• Preheat the oven to 325 degrees F.
• In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
• Cool the tart for at least 30 minutes before serving.

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.

KATO'S CHOCOLATE HAZELNUT DELIGHT TORTE

Steps:

• 1. Cake - Preheat oven using temperature on box mix.
• 2. Grease and flour two round 9" cake pans.
• 3. Mix cake as directed on back of package.
• 4. Gently add the grated bittersweet chocolate and the ground espresso to the prepared cake mixture, then pour into pans and bake.
• 5. Cool cakes completely on wire racks.
• 6. Slice each cake layer into two even layers.
• 7. Butter cream Icing - Beat the butter until it is light and fluffy, then add the icing sugar slowly, until well blended.
• 8. Divide the butter cream icing into four bowls equally.
• 9. In #1 bowl add the melted chocolate to the icing, in
• 10. #2 bowl add the coffee liquid to the icing and in #3 & #4 bowls add 1 tbsp vanilla to both bowls of icing.
• 11. To assemble the cake, place first cake layer. on plate.
• 12. Sprinkle cake with 2 tbsp of Frangelica and spread chocolate butter cream onto cake.
• 13. Top cake with second cake layer, sprinkle cake with 2 tbsps of frangelica and spread vanilla buttercream onto cake.
• 14. Top cake with third cake layer, sprinkle cake with 2 tbsp of Frangelica and spread coffee butter cream onto cake.
• 15. Top cake with fourth cake layer, sprinkle cake with remaining Frangelica and spread vanilla butter cream onto top and sides of cake.
• 16. Press the sliced hazelnuts into the sides of the cake and garnish the top with the ground hazelnuts.
• 17. Chill cake in fridge for several hours. Chilling gives time for the magic to happen.
• 18. One hour before serving remove cake from fridge and allow to slowly come to room temperature.

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 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.

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.