Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com
I love chocolate and nuts, and they come together deliciously in this torte. Serve it with sweetened whipped cream or your favorite ice cream.
Thomas Faglon Somerset, New Jersey
Chocolate Espresso – Nut Torte Recipe
Chocolate Espresso – Nut Torte
5 eggs, separated
1 tsp. baking cocoa
1 cup hazelnuts, toasted and skins removed
3 Tbsp. dark brown sugar
½ cup butter, softened
2/3 cup sugar
6 oz. bittersweet chocolate, melted and cooled
1 tsp. instant espresso powder
1 tsp. almond extract
¼ tsp. salt
Ganache: 6 oz. bittersweet chocolate, chopped
½ cup heavy whipping cream
½ cup finely chopped almonds, toasted
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line the bottom of a greased 9 inch springform pan with waxed paper; grease the paper and dust with cocoa. Set aside
Place hazelnuts and brown sugar in a food processor; cover and process until ground. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add egg yolks, one at a time, beating well after each addition. Beat in the melted chocolate, espresso powder, extract and salt. Gradually add hazelnuts mixture.
In a large bowl with clean beaters, beat egg whites until stiff peaks form. Fold into batter. Spread into prepared pan. Place pan on a baking sheet.
Bake at 375 F. for 35 – 40 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Cool on wire rack to room temperature. Remove sides of pan and invest onto a serving plate.
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes.
Spread ganache over top and sides of cake; press almonds onto sides. Cover and refrigerate for 30 minutes or until set. 14 servings
(Recipe for Chocolate Espresso – Nut Torte was on www.tasteofhome.com, 2013)
Recent Comments