Chocolate Hazelnut Torte

Recipe by Mimi Bobeck
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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