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Chocolate Hazlenut Torte




Source of Recipe


Internet


List of Ingredients




Filling
1/2 cup sugar
1/4 cup water
1/4 cup Frangelico hazelnut liqueur
1 cup butter
1 cup cream
1/4 cup honey
3/4 pounds hazelnuts toasted, skinned, chopped

Cake:
1 1/2 cups hazelnuts, toasted, skinned
1 cup sugar
6 ounces bittersweet chocolate
6 ounces semisweet chocolate
2 ounces white chocolate
3/4 cup unsalted butter (room temperature)
8 eggs, separated
2 teaspoons vanilla
1/2 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon cream of tartar

Ganache: (topping)
2 1/2 cups cream
8 ounces bittersweet chocolate
8 ounces semisweet chocolate
4 ounces white chocolate

Filling: Combine sugar, water and Frangelico. Heat over med-high heat until lightly carmelized. Add butter and cream and simmer for 15 minutes, then take off heat and stir in honey and hazelnuts; let cool completely.

Cake: Grind hazelnuts with 4 tablespoons of sugar. Melt all chocolate together with room temperature butter; set aside. Whisk egg yolks with 2/3 cup sugar; stir in warm chocolate mixture and vanilla. Mix the flour and salt with ground hazelnuts and fold into chocolate mixture. Beat egg whites with cream of tartar until soft peaks form. Add remaining sugar and beat until stiff peaks form. Fold a spoonful of egg white mixture into chocolate mixture to lighten it. Carefully fold in remaining egg white mixture. Pour into two 9-inch spring form pans, greased and lined wtih wax paper on the bottom. Bake at 375 degrees 35-40 minutes. Let cool on wire racks.

Ganache (topping): Heat cream to just under a simmer. Pour all chocolate into a bowl and pour heated cream over chocolate and let sit for 5 minutes. Set aside.

After cakes are cooled, set on table and cut just enough of the tops off so they are flat. Spread filling on top of bottom cake layer. Place second cake layer on top of filling and press gently. Place cake on wire rack. Warm ganache to liquid state and pour over the top of the cake, slowly covering all of cake. Use rubber spatula to guide ganache on any openings along the sides. Decorate the cake to your taste. Chill on wire rack for 4 to 6 hours until firm. Run a knife under cake to remove to a platter and enjoy.


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