HAZELNUT AND CHOCOLATE MERINGUE TORTE
This heavenly combination of chocolate, meringue and hazelnuts is highly appealing. It's a terrific do-ahead dessert and one that family and friends are bound to request time and again.
Provided by goodfood.com.au
Categories Dessert
Time 1h30m
Yield SERVES 6
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 160°C (315°F/Gas 2-3). Line 2 large baking trays with non-stick baking paper. Draw two 10 x 25 cm (4 x 10 inch) rectangles on one lined tray, leaving a little room between for spreading, and one rectangle on the other. Turn both pieces of paper over. 2. Finely chop 115 g (4 oz/¾ cup) of the hazelnuts. Coarsely chop the remaining nuts and put in an airtight container. 3. Use an electric mixer with a whisk attachment to whisk the egg whites in a medium bowl until soft peaks form. Gradually add the sugar, a little at a time, whisking well after each addition. Whisk for a further 2-3 minutes or until very thick and glossy. Add the vanilla and vinegar and whisk for 30 seconds or until combined. Use a large metal spoon or spatula to gently fold in the finely chopped hazelnuts. 4. Divide the meringue mixture among the marked rectangles and use a palette knife to spread it out evenly. Bake for 30 minutes or until dry to touch. Turn the oven off. Cool completely in the oven, with a wooden spoon keeping the door slightly ajar. 5. Spread three-quarters of the melted chocolate over the cooled meringue rectangles and leave to set. Reserve the remaining melted chocolate. 6. To make the chocolate mousse, put the chocolate in a heatproof bowl. Bring 100 ml (3½ fl oz) of the cream just to a simmer, then pour over the chocolate. Stand for 1 minute, then stir gently until melted and well combined. Set aside at room temperature until the mixture has cooled completely. 7. When the chocolate mixture has cooled, use an electric mixer with a whisk attachment to whisk the remaining cream until soft peaks form (do not whisk the cream past soft peaks or it will curdle later). Add the chocolate mixture and use a spatula or large metal spoon to fold together until just combined. Refrigerate for 1 hour or until firm. 8. Place a meringue rectangle on a serving platter. Spread with half the chocolate mousse. Continue to layer the remaining meringue rectangles and mousse, finishing with meringue. Warm the reserved chocolate until it is melted again, then drizzle over the torte and refrigerate overnight. 9. Remove from the refrigerator 1 hour before serving. Serve sprinkled with the coarsely chopped hazelnuts.
AUSTRO-HUNGARIAN HAZELNUT CREAM TORTE RECIPE
This elegant Austro-Hungarian hazelnut torte recipe is made with a nut sponge cake filled with caramelized almond whipped cream.
Provided by Barbara Rolek
Categories Cake
Time 1h45m
Number Of Ingredients 13
Steps:
- Grease and lightly flour an 8-inch round springform cake pan. Toast the hazelnuts , let them cool completely and grind them finely (to a sawdust consistency). Set aside.
- To make the batter: Heat the oven to 375 F/190 C. In a small bowl, mix the breadcrumbs with the flour and set aside. In a separate large bowl, whisk the egg yolks with 1 cup plus 2 tablespoons of the confectioners' sugar until light and fluffy. Wash the beaters thoroughly.
- In a third medium bowl, beat the egg whites to stiff peaks, beating in the remaining confectioners' sugar. Alternately fold the egg whites, ground hazelnuts, and flour-breadcrumb mixture into the sugar-egg yolk mixture.
- Pour the mixture into the prepared cake pan and bake for 45 to 50 minutes. Remove from the oven and allow to cool in the pan. Once cooled, remove the cake from the pan.
- To make the cream filling: To make the nut cream filling, start by toasting the almonds . When cooled, coarsely chop the toasted nuts and set aside.
- Melt 1/3 cup granulated sugar in a heavy saucepan over medium-low heat, stirring all the while until it caramelizes. Remove the pan from the heat immediately and stir in the nuts. Promptly spread onto a lightly oiled baking sheet or a silicone mat to cool. Once cooled, break into chunks, then pound coarsely (or more finely, depending on your preference) in a mortar. Reserve 4 tablespoons for the topping.
- In the bowl of an electric mixer, beat the butter, 3/4 cup confectioners' sugar and 1 pasteurized egg until light and fluffy, then stir in the caramelized almonds and the rum until well incorporated.
- To assemble the torte: Slice the cake in half horizontally and spread two-thirds of the filling between the two layers. Spread the remaining filling over the top and sides of the cake. Sprinkle the top with the reserved caramelized almonds. Source: Adapted from " The Viennese Kitchen: Tante Hertha's Book of Family Recipes " by Monica Meehan and Maria von Baich (Interlink Books, 2011).
Nutrition Facts : Calories 607 kcal, Carbohydrate 60 g, Cholesterol 222 mg, Fiber 4 g, Protein 13 g, SaturatedFat 11 g, Sodium 185 mg, Sugar 46 g, Fat 37 g, ServingSize 1 Cake (6 Servings), UnsaturatedFat 0 g
HAZELNUT CITRUS TORTE
A touch of quinoa flour gives this hazelnut torte an underlying smokiness that makes it more complex than most. It also makes it both gluten-free and kosher for Passover. But if you can't find quinoa flour, millet flour will work well, too, as would wheat flour (though of course it would no longer be gluten-free). With a supple, moist crumb, this torte will keep for several days, well-wrapped at room temperature, so feel free to make it ahead. Then serve it with a citrus sorbet or sweet citrus salad and a mound of whipped crème fraîche or mascarpone.
Provided by Melissa Clark
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Line the bottom of an 8- or 9-inch springform pan with parchment and brush pan with olive oil.
- Combine a third of the sugar (about 1/3 cup), the hazelnut flour and the quinoa flour in a bowl.
- In another bowl, use an electric mixer to whip another third of the sugar with the egg yolks on medium speed until thick and pale yellow in color, about 5 minutes. Beat in 1/4 cup olive oil, the lemon zest and the citrus juices. Fold in the dry ingredients.
- In a clean bowl, use an electric mixer to beat egg whites and salt until frothy. Beat in remaining sugar on high speed until stiff peaks form, about 2 to 5 minutes. Fold a third of the egg-white mixture into batter. Gently fold in remaining egg-white mixture in 2 batches. Pour batter into pan.
- Bake 30 to 35 minutes. Remove from oven and cool. Remove pan sides. Invert pan, remove parchment and turn cake right side up onto a plate.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 17 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 110 milligrams, Sugar 26 grams, TransFat 0 grams
HAZELNUT TORTE
-Helen Gerard, Milwaukie, Oregon
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, beat egg yolks and sugar until thick and lemon-colored. Stir in nuts. In another bowl, beat egg whites and salt until stiff peaks form. Fold a small amount into batter until no streaks of white remain; add remaining egg whites. , Pour into an ungreased 9-in. springform pan. Bake at 350° for 35-40 minutes or until top springs back when lightly touched. Invert pan; cool completely. , Just before serving, remove sides of pan. If desired, drizzle with icing, sprinkle with nuts and garnish with mint.
Nutrition Facts : Calories 170 calories, Fat 9g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 44mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE HAZELNUT TORTE
Most cake recipes feed a crowd. So we came up with this elegant little cake that serves six. That's enough for two...with just the right amount of leftovers! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with sour cream and coffee. Beat just until combined., Pour into 2 greased and floured 6-in. round baking pans. Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, melt chocolate with cream and sugar over low heat; stir until smooth. Remove from the heat; whisk in Nutella. Transfer to a small bowl; cover and refrigerate until frosting reaches spreading consistency, stirring occasionally. , Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls and hazelnuts if desired.
Nutrition Facts : Calories 768 calories, Fat 45g fat (25g saturated fat), Cholesterol 130mg cholesterol, Sodium 386mg sodium, Carbohydrate 89g carbohydrate (66g sugars, Fiber 4g fiber), Protein 9g protein.
HAZELNUT TORTE
Steps:
- Chop the hazelnuts in a food processor or mini-chopper to small bits-not to a powder. Set aside. Whisk or sift together the flour, baking powder, and salt. Butter and flour the cake pan. Preheat the oven to 350˚ with a rack in the center.
- In the mixer, cream the butter and sugar together until light, smooth, and fluffy; scrape the sides of the bowl as needed. Incorporate the eggs, olive oil, and orange zest in several additions, blending each in at slow speed, scraping the bowl, then beating at high speed for a couple of minutes to lighten.
- On slow speed, incorporate the dry mix in several additions, alternating with splashes of milk. Scrape the bowl when both are added, and beat briefly on high. Fold in the chopped nuts and chocolate by hand, and blend in well.
- Scrape the batter into the cake pan, and smooth the top. Bake until a cake tester comes out clean, about 45 minutes. The top should be lightly browned and just spring back to a light touch.
- Cool on a wire rack for 30 minutes or so, remove the side ring of the springform, and let the cake cool completely. Cut in wedges, and serve topped with powdered sugar or whipped cream.
- The torte will keep in the refrigerator for a week, well wrapped in plastic, or you can freeze it for longer storage. When serving torte that has been chilled or frozen, toast the cut pieces in the oven (or toaster oven) to bring out the flavors.
CHOCOLATE-HAZELNUT TART
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
- Cool the tart for at least 30 minutes before serving.
CHOCOLATE HAZELNUT TORTE
Steps:
- Preheat oven to 325 degrees F. Butter and parchment a 9-inch cake pan
- In the bowl of a food processor, grind chocolate and hazelnuts down to a fine paste. Add soft butter and sugar and pulse until thoroughly incorporated. Add eggs 1 by 1. Scrape down bowl carefully. Add flour. Fill prepared cake pan with torte batter. Spread carefully to level and bake for 20 to 25 minutes until cake tester comes out clean.
MELISSA KELLY'S CHOCOLATE HAZELNUT TORTE
Provided by Florence Fabricant
Categories dessert, side dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Line the bottom of an 8-inch round cake pan with parchment paper, and lightly butter it.
- Combine hazelnuts, chocolate, lemon zest and orange zest in a food processor. Pulse until finely ground.
- Combine egg yolks and 1/4 cup sugar in an electric mixer. Whisk on high speed for about 3 minutes, until light and creamy. Turn speed to low, and mix in the ground hazelnut-chocolate mixture.
- Place egg whites in a clean bowl, and whip at medium speed until frothy. Increase to high speed, and whip until softly peaked. Continue to whip, gradually adding remaining sugar, until stiff.
- Fold a third of the beaten egg whites into the batter, and when they are almost completely incorporated, fold in the rest.
- Spread in prepared pan, and bake for about 35 minutes, until a cake tester comes out clean. Cool briefly on a rack. The cake will drop somewhat as it cools. Remove the cake from the pan, and invert it. Peel off the paper. Serve while still warm, with ice cream.
CHOCOLATE, DATE & HAZELNUT MERINGUE TORTE
My old high school friend, Helen, turned 50 this year (2007) and had her party at The Gap Tavern in Brisbane. They served this cake and Mother Kooka said, "That's all I want for my birthday! I want you to make me that cake!" Well! I had no idea what it was, but I googled and found some possibilities and then cobbled together this recipe. We had it yesterday for Mother Kooka's 83rd birthday party and it was an absolute hit! In fact, one guest said, "I am not going home until you give me the recipe!" I promised I'd post it on Zaar so that everyone could enjoy it - so here it is! Important: make it the afternoon before you want it, as it needs to sit in the oven overnight. (Oh, by the way, I've said it will serve 10, but we had nearly 20 at the party and I served everybody by cutting very thin slices. It's quite rich, so nobody felt deprived).
Provided by Kookaburra
Categories Dessert
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Cake:.
- Preheat oven to 180c (170C fan forced).
- First, prepare the nuts. Place the hazelnuts on a baking tray and bake at 180C for exactly 8 minutes (set a timer so you don't burn them).
- Remove nuts from oven, wrap in a tea towel and then rub firmly to remove as much skin as possible. You may have to do this a couple of times and rub stubborn ones between your fingers. Don't fuss too much if some skin won't come off - just get rid of as much of the loose papery stuff as possible.
- Put skinned and roasted hazelnuts into a food processor and chop roughly. Place nuts into a medium mixing bowl.
- Now break up the chocolate and place it in the food processor and chop roughly. Don't worry if it's not evenly chopped, some will be like grated chocolate, and you'll have some larger bits. That's fine. Just don't overchop it. Add chocolate to nuts in mixing bowl.
- Cut dates in half then process in a food processor until finely chopped, but be careful not to pulverise them to mush. Add dates to mixing bowl.
- Using your hands or a spoon, mix nuts, chocolate and dates well.
- Now, spray a 22-24cm (9") springform tin with spray oil and line base and sides with silicone paper. Paper should come 2.5cm-5cm (an inch or two) over the top of the tin.
- In a large bowl, using an electric mixer, beat egg whites until soft peaks form, then add sugar, 1 tablespoon a time, beating after each addition, until all the sugar is used. Continue beating until mixture is stiff and glossy.
- Note: If you don't have a large mixer, it's a good idea to divide the egg whites and sugar in half and beat each half in a different medium sized bowl.
- Using a spatula, gently fold date, hazelnut and chocolate mixture into the egg whites until well combined.
- Spoon mixture evenly into prepared tin, smooth top and bake on the centre shelf of the oven at 180C (170C fan forced) for 50 minutes.
- After 50 minutes, turn off oven, but DO NOT OPEN THE OVEN DOOR! Leave the cake in the oven overnight (or at least for several hours until the oven is completely cold) without opening the door.
- The next morning, you can remove the cake from the oven and decorate it just before serving.
- Ganache:.
- It's best to make the chocolate ganache the day before too. Simply bring the cream to a boil, remove from the heat, add the chopped chocolate and stir until chocolate is melted. Pour into small bowl, cover with plastic wrap, and refrigerate overnight.
- The next day, remove the ganache from the refrigerator and sit on the kitchen bench until it comes back to room temperature (this will take at least 2 hours).
- Decoration:.
- Just before serving, remove cake from springform tin onto a serving plate.
- Add sugar and vanilla to whipping cream and beat with electric mixer until thick.
- Spread whipped cream over the top of the cake.
- Spoon room temperature ganache into a piping bag with a large star nozzle fitted.
- Pipe rosettes around the perimeter of the cake and one large rosette in the centre.
- Remove stems from strawberries and cut strawberries in half.
- Pile strawberries (or berries of your choice) onto the top of the cake.
Nutrition Facts : Calories 673.4, Fat 51.6, SaturatedFat 22.5, Cholesterol 42.4, Sodium 55.9, Carbohydrate 60.3, Fiber 12.5, Sugar 39.7, Protein 13.4
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