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
-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.
FLOURLESS HAZELNUT AND DARK CHOCOLATE TORTE
Steps:
- Preheat the oven to 325 degrees F. Grease a 9-inch springform pan and line the bottom of the pan with parchment.
- Finely grind the hazelnuts in a food processor until they reach a coarse, sandy consistency.
- Either in the microwave or in a double boiler over hot water, melt the chocolate with the oil and butter, stirring together to form a homogenous mixture. Set aside in a warm place.
- With a stand mixer fitted with the whisk attachment, beat the egg whites and salt to soft peaks and set aside. Switch to the paddle attachment and, in a separate bowl, beat the egg yolks, sugars, and vanilla extract on medium-high speed until
- thick and creamy, about 5 minutes. Reduce the speed of the mixer to low and add the
- chocolate and butter mixture, then the cocoa powder. Fold in the whipped egg whites until smooth.
- Pour into a greased and parchment-lined 9-inch springform pan and bake for 45 to 50 minutes, just until a wooden skewer inserted into the center of the cake comes out clean.
CHOCOLATE HAZELNUT PUDDING TORTE
This recipe is a busy mom's twist on one of my favorite desserts-tiramisu. The dish is simple to assemble and perfect to make the day before you want to serve it. The hardest thing about this recipe is waiting for it to chill so you can eat it! -Cheryl Snavely, Hagerstown, Maryland
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Arrange 12 ladyfingers in an 11x7-in. dish. Spread with half of the Nutella., In a large bowl, whisk cream and pudding mix 2 minutes. Stir in whipped topping. Spread half the mixture over the Nutella. Top with remaining ladyfingers; spread with remaining Nutella and then remaining pudding mixture. Sprinkle with grated or shaved chocolate. Refrigerate, covered, 8 hours or overnight. Refrigerate leftovers.
Nutrition Facts : Calories 390 calories, Fat 18g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 347mg sodium, Carbohydrate 46g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE HAZELNUT TORTE
Steps:
- Preheat the oven to 325 degrees F.
- Coat bottom and bottom inch of sides of a 10-inch spring-form pan with softened butter. Layer 1 cup chopped hazelnuts on bottom of pan. In food processor or blender, combine remaining 1 cup hazelnuts, eggs, pudding mix, and melted butter. Process until well-mixed and nuts are ground fine. Pour into prepared pan. Bake about 20 minutes or until edges of torte are firm but center jiggles when pan is shaken. Remove from oven and cool 10 minutes. Release pan sides. Cool to lukewarm then transfer to serving plate and dust with cocoa powder and powdered sugar. Serve at warm or at room temperature.
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.
MOCHA HAZELNUT TORTE
I make this cake on birthdays and other special occasions because it looks and tastes so amazing. The combination of mild hazelnut and coffee flavors is impossible to resist. -Christina Pope, Speedway, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and vanilla. In another bowl, whisk flour, espresso powder, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat butter and Nutella until blended. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/4 cup hazelnuts. Top with remaining cake layer. Frost top and sides with remaining frosting. Sprinkle with remaining hazelnuts.
Nutrition Facts : Calories 639 calories, Fat 32g fat (16g saturated fat), Cholesterol 94mg cholesterol, Sodium 311mg sodium, Carbohydrate 88g carbohydrate (69g sugars, Fiber 2g fiber), Protein 6g protein.
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