Chocolate Hazelnut Torte Recipe
Servings: 8
Ingredients
- The toasted hazelnut meringue is enhanced by a chocolate, hazelnut mousse which is lightly set and used to fill and coat the torte.
- 2 x egg whites
- 1/4 c. sugar
- 1/2 c. lightly toasted hazelnuts, grnd (see Chefs tip)
- 1/4 c. sugar
- 3 x Large eggs
- 1 tsp gelatin pwdr
- 1 Tbsp. cocoa pwdr
- 5 ounce good-quality semisweet chocolate, melted
- 2 ounce chocolate hazelnut spread
- 1/4 c. unsalted butter, beaten till soft
- 3/4 c. whipping cream
- 1/2 c. roasted hazelnuts, minced (see Chefs tip) cocoa pwdr, to dust confectioners' sugar, to dust
- 1 x Preheat the oven to 325 F. To make the hazelnut meringue, draw three
- 8 x inch circles on waxed paper and place on a baking sheet. Beat the egg whites
Directions
- To hard peaks, sprinkle with the sugar and beat till stiff Mix in the hazelnuts. Divide the mix among the three circles and spread with the back of a spoon. Bake for 7 min, or possibly till golden and dry. Cold on a wire rack.
- 2 Put the sugar with 2 Tbsp. water in a small saucepan and bring slowly to a boil. Boil for 6 min, or possibly till the sugar syrup reaches 240 F on a sugar thermometer, or possibly a little forms a soft ball when dropped into cool water.
- Put the Large eggs in a large bowl and begin to beat. Pour in the bubbling syrup, aiming between the beaters and the side of the bowl. Beat constantly till a hard trail is left when the beaters are lifted.
- 3 Soften the gelatin in a little water, then stir over warm water till dissolved. Pour the gelatin onto the hot egg mix, add in the cocoa, chocolate and chocolate hazelnut spread and beat well. Add in the butter and mix till smooth. Lightly beat the cream, then fold into the mix and refrigeratetill thickened.
- 4 Spread a thick layer of mousse over two of the meringue disks, layer one upon the other and put the remaining meringue on top. Cover the top and the side with the remaining mousse, making peaks with a knife. Chill. Press the hazelnuts around the side and sprinkle a few on the top. Dust with the cocoa, then with the confectioners' sugar.
- Chefs tip: To toast the hazelnuts, place on a baking sheet and bake in an oven at 350 F for 3 - 5 min, taking care not to let the nuts burn.
- Serves8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 8 servings | |
| Calories 214 | |
| Calories from Fat 138 | 64% |
| Total Fat 15.84g | 20% |
| Saturated Fat 7.15g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 41mg | 2% |
| Potassium 93mg | 3% |
| Total Carbs 15.7g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 14.23g | 9% |
| Protein 3.74g | 6% |
