CHOCOLATE HAZELNUT TORTE RECIPE RECIPES

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CHOCOLATE HAZELNUT TORTE RECIPE: HOW TO MAKE IT



Chocolate Hazelnut Torte Recipe: How to Make It image

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

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 16

1/3 cup butter, softened
1 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream
1/2 cup brewed coffee, room temperature
FROSTING:
7 ounces semisweet chocolate, chopped
1 cup heavy whipping cream
2 tablespoons sugar
1/3 cup Nutella
Optional: Chocolate curls and hazelnuts

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, FatContent 45g fat (25g saturated fat), CholesterolContent 130mg cholesterol, SodiumContent 386mg sodium, CarbohydrateContent 89g carbohydrate (66g sugars, FiberContent 4g fiber), ProteinContent 9g protein.

CHOCOLATE-HAZELNUT TORTE RECIPE | MYRECIPES



Chocolate-Hazelnut Torte Recipe | MyRecipes image

Provided by MyRecipes

Yield 8 servings (serving size: 1 wedge)

Number Of Ingredients 15

Cooking spray
2 teaspoons all-purpose flour
½ cup hazelnuts (about 2 ounces)
3 tablespoons all-purpose flour
1 cup granulated sugar
? cup unsweetened cocoa
3 tablespoons cold strong brewed coffee
2?½ tablespoons butter or stick margarine, melted
1 teaspoon vanilla extract
½ teaspoon grated orange rind
3 large egg whites
7 large egg whites
3 tablespoons granulated sugar
2 cups fresh raspberries
1 teaspoon powdered sugar

Steps:

  • Coat a 9-inch springform pan with cooking spray, and sprinkle with 2 teaspoons flour.
  • Place the hazelnuts in a medium nonstick skillet. Cook over medium heat 6 minutes or until lightly toasted, stirring frequently. Turn nuts out onto a towel. Roll up towel; rub off skins. Cool. Place hazelnuts in a food processor; process until coarsely ground. Add 3 tablespoons flour; process until finely ground.
  • Preheat oven to 350°.
  • Combine 1 cup granulated sugar and next 6 ingredients (sugar through 3 egg whites) in a large bowl; stir well with a whisk. Add hazelnut mixture, and stir well. Beat 7 egg whites at high speed of a mixer until soft peaks form. Gradually add 3 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold one-third of egg white mixture into cocoa mixture; gently fold in remaining egg white mixture. Spoon into prepared springform pan.
  • Bake the torte at 350° for 40 minutes or until set; cool torte on a wire rack. Remove sides of pan. Arrange raspberries on top of torte, and sift powdered sugar over raspberries.

Nutrition Facts : Calories 275 calories, CarbohydrateContent 41.4 g, CholesterolContent 10 mg, FatContent 9.3 g, FiberContent 2.5 g, ProteinContent 7.9 g, SaturatedFatContent 3.2 g, SodiumContent 106 mg

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