Eggnog Torte

READY IN: 2hrs 20mins




  • Preheat the oven to 350, liberally butter the bottom of a 10-side springform pan or spray with nonstick cooking spray and set aside.
  • For the torte:
  • Sift the flour, baking powder and salt together twice and set aside.
  • Cream the butter, sugar, and vanilla with an electric mixer at high speed for 5 minutes, till light and fluffy.
  • Reduce the mixer speed to low and beat in the eggs, one by one.
  • Beat in the melted chocolate and if using, the hazelnuts.
  • Add the sifted dry ingredients alternately with the milk, beginning and ending with the dry and beating by hand after each addition only enough to incorporate.
  • Spoon the batter into the prepared pan and smooth the top.
  • Rap the pan several times on the counter to release any large air bubbles, then bake about 1 hour and 20 minutes, till the torte begins to pull from the sides of the pan, is springy to the touch, and a cake tester inserted in the middle comes out clean.
  • Cool the torte in the upright pan on a wire rack for 15 minutes, then loosen it around the edge with a small spatula.
  • Release and remove the springform pan sides and cool the torte, still on the pan bottom and cake rack, to room temperature.
  • For the eggnog:
  • Blend the sugar-flour mixture with the milk in a small heavy saucepan.
  • Set over moderate heat and cook, stirring constantly, about 3 minutes, till thickened and smooth.
  • Whisk a little of the hot mixture into the beaten yolk, stir back into the pan, and cook and stir over moderately low heat for 2 minutes longer.
  • Remove from heat, mix in the rum extract, then pour the eggnog through a fine sieve into a metal bowl.
  • Set in an ice bath and chill 15 - 20 minutes, whisking often to prevent a skin from forming on the top.
  • Pour the eggnog into a plastic squirt bottle and refrigerate till ready to use. (I would think you could also use a plastic baggie with a small hole cut in one corner if you don't have a squirt bottle.).
  • To frost the torte:
  • set the torte, still on the springform pan bottom on a lazy susan and frost the top and sides smoothly and thinly with the whipped cream.
  • Starting in the center of the torte and exerting steady but gentle pressure on the squirt bottle, apply the eggnog in a tight spiral on the top of the torte, spacing the lines about 1/2 inch apart. (I'm sure you can do this without a lazy susan - you'll just have to move the bottle instead of the torte).
  • Scatter the chocolate sprinkles over the top of the torte, if you like, then transfer, still on the springform pan bottom, to a cake plate and serve.
  • Store any leftovers in the refrigerator.