Hungarian Rich Chocolate Hazelnut Torte

Recipe by Sarah_Jayne
READY IN: 45mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 degrees.
  • Have ready n 8 inch round baking time, buttered and lined with kitchen paper.
  • Melt the butter very slowly over a low heat.
  • Remove from the heat and add the chopped chocolate, stirring all the time so that it melts in the hot butter. Cool.
  • Whisk the egg whites to soft peaks, then keep aside until needed.
  • Whisk the egg yolks and sugar together until thick and pale.
  • Add the chocolate mixture and mix well.
  • Sprinkle in the flour and ground hazelnuts, and mix together carefully.
  • Add the egg whites and fold them in carefully to retain as much air as possible.
  • 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.
  • To prepare the chocolate ganache, heat the cream almost to boiling point.
  • Immediately remove from the heat, and add the chopped chocolate. Stir until amalgamated.
  • Cool and they pour over the cake to glaze. Allow to set.
  • To make the hazelnut topping, place the sugar and 3.5 ounces water in a saucepan and cook until lightly caramelized.
  • Remove from the heat and add the whole roasted hazelnuts.
  • Stir briefly to coat.
  • Using tong, and working quickly, remove the sticky nuts in clusters, an place on lightly oiled baking paper to cool.
  • Top the cake with hazelnut clusters and serve.
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