Hazelnut Cappuccino Torte

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READY IN: 50mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Using food processor, chop hazelnuts, chocolate, orange zest and lemon zest until finely ground. Set aside.
  • Beat egg yolks with 1/4 cup of the sugar until light and creamy (about 5 minutes). Fold into hazelnut mixture.
  • In separate bowl, beat egg whites until frothy. Gradually beat in another 1/4 cup sugar until soft peaks form. Continue beating until stiff peaks form and then fold into hazelnut mixture.
  • Spread in greased and floured springform pan. (It is also a good idea to put parchment on the bottom of the pan for easier removal.).
  • Bake at 350 degrees for 30 minutes. Let cool and then unmould.
  • In bowl, combine mascarpone cheese, cream, remaining sugar and liqueurs. Beat until stiff and smooth. Spread over cake.
  • Just before serving, sprinkle with espresso granules and nutmeg. Decorate with whipped cream and chocolate covered espresso beans if desired.
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