GERMAN HAZELNUT TORTE

facebook share image   twitter share image   pinterest share image   E-Mail share image



German Hazelnut Torte image

A dear friend shared this delightful dessert. It is by far my special dessert that I treasure.

Provided by Kelly Hagan

Categories     Cakes

Time 1h15m

Number Of Ingredients 19

6 egg whites
1/4 tsp cream of tartar
1 c sugar
2 c hazelnuts, ground
1/4 c all purpose flour
MOCHA GANACHE
8 oz baking chocolate, semi-sweet; chopped
1 c heavy whipping cream
3 Tbsp butter
2 tsp instant coffee powder
BUTTERCREAM
2/3 c sugar
1/4 c water
4 egg yolks
1 tsp vanilla extract
1 c butter, softened
1/4 c confectioners' sugar
additional ground hazelnuts
whole hazelnuts and chocolate leaves

Steps:

  • 1. In a large bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Combine hazelnuts and flour; fold into batter, 1/4 cup at a time. Spoon into two greased 9-in. round baking pans lined with waxed paper.
  • 2. Bake at 300° for 25-30 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks.
  • 3. In a small heavy saucepan, combine the ganache ingredients; cook and stir over low heat until chocolate and butter are melted. Remove from the heat. Set saucepan in ice; stir for 3-4 minutes or until thickened. Remove from ice and set aside.
  • 4. For buttercream, combine sugar and water in a large heavy saucepan. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to pan. Cook and stir 2 minutes longer. Remove from the heat; stir in vanilla. Cool to room temperature.
  • 5. In a large bowl, cream butter until fluffy. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until smooth. If necessary, refrigerate until buttercream reaches spreading consistency.
  • 6. Place one cake layer on a serving plate. Spread with half of ganache to within 1/4 in. of edges. Top with second cake layer. Freeze for 5 minutes. Ice cake with buttercream frosting. Spread hazelnuts into sides of cake. Garnish with whole hazelnuts and chocolate leaves. Refrigerate.
  • 7. Option: I ,sometimes, will add a bit of Grand Marnier to the ground hazelnuts and a pinch of orange zest to the batter. It is a lovely addition. This is complemented with Mocha Frosting for the layers and the outer.

There are no comments yet!