Hungarian Rich Chocolate Hazelnut Torte

READY IN: 45mins
Recipe by Sarah_Jayne

This is a recipe from the UK tv chef Silvena Rowe who specializes in making Eastern European food. She says these are inspired by smaller tortes she has eaten in Budapest.

Top Review by VeggiesPhorMe

Awesome. That's really it in a nutshell. Great recipe that was the perfect consistency, and the whole family went in for seconds (of very small pieces, of course!). I read puppitypup's review, and was a little worried about the wobble issue, but I did everything as listed here in the recipe, and it was exactly as stated. It came out fine when cooled, and we coated with the ganache. Others in my family aren't big nut fans, so I didn't put them on top (they didn't even notice they were inside), but I probably would've enjoyed it even more with them. The goal today was finding a recipe that would qualify as a 5-star desert (meaning appropriate for fancy company), and this passed the test. Thanks for posting it!

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. Have ready n 8 inch round baking time, buttered and lined with kitchen paper.
  3. Melt the butter very slowly over a low heat.
  4. Remove from the heat and add the chopped chocolate, stirring all the time so that it melts in the hot butter. Cool.
  5. Whisk the egg whites to soft peaks, then keep aside until needed.
  6. Whisk the egg yolks and sugar together until thick and pale.
  7. Add the chocolate mixture and mix well.
  8. Sprinkle in the flour and ground hazelnuts, and mix together carefully.
  9. Add the egg whites and fold them in carefully to retain as much air as possible.
  10. Pour into the prepared tin and bake for 25 minutes. The cake should be set, but slightly wobbly in the center. Cool in the tin.
  11. To prepare the chocolate ganache, heat the cream almost to boiling point.
  12. Immediately remove from the heat, and add the chopped chocolate. Stir until amalgamated.
  13. Cool and they pour over the cake to glaze. Allow to set.
  14. To make the hazelnut topping, place the sugar and 3.5 ounces water in a saucepan and cook until lightly caramelized.
  15. Remove from the heat and add the whole roasted hazelnuts.
  16. Stir briefly to coat.
  17. Using tong, and working quickly, remove the sticky nuts in clusters, an place on lightly oiled baking paper to cool.
  18. Top the cake with hazelnut clusters and serve.

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