Best White Chocolate Espresso Torte With Hazelnut Praline Recipes

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CHOCOLATE PRALINE TORTE



Chocolate Praline Torte image

"No one will know this fancy dessert started with a handy boxed cake mix," assures Sandra Castillo of Watertown, Wisconsin. "We enjoy the scrumptious treat throughout the year for special dinners, potlucks and even picnics."

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8-10 servings.

Number Of Ingredients 10

1 cup packed brown sugar
1/2 cup butter
1/4 cup heavy whipping cream
3/4 cup coarsely chopped pecans
1 package devil's food cake mix (regular size)
TOPPING:
1-3/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Chocolate curls, optional

Steps:

  • In a large saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted. Pour into two greased 9-in. round baking pans. Sprinkle with pecans; set aside. , Prepare cake mix according to package directions. Carefully pour batter over pecans. Bake at 325° for 35-45 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes; invert onto wire racks to cool completely. , For topping, beat cream in a bowl until soft peaks form. Add sugar and vanilla; beat until stiff. , Place one cake layer, pecan side up, on a serving plate. Spread with half of the topping. Top with second cake layer and remaining topping. Sprinkle with chocolate curls if desired. Store in the refrigerator.

Nutrition Facts :

CHOCOLATE HAZELNUT PRALINE TORTE WITH FRANGELICO WHIPPED CREAM



Chocolate Hazelnut Praline Torte with Frangelico Whipped Cream image

Categories     Cake     Milk/Cream     Food Processor     Mixer     Chocolate     Dessert     Bake     Frangelico     Hazelnut     Gourmet

Yield Makes 1 torte

Number Of Ingredients 9

1 recipeHazelnut Praline
3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped coarse
3/4 stick (6 tablespoons) unsalted butter, softened
1 teaspoon salt
1/2 cup sugar
4 large eggs, separated
1 teaspoon vanilla extract
1 cup well-chilled heavy cream
2 tablespoons Frangelico (hazelnut-flavored liqueur)

Steps:

  • Preheat oven to 350°F. Butter an 8 1/2-inch springform pan (2 inches deep) or other cake pan with same dimensions and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess flour.
  • In a food processor pulse praline until ground fine. Reserve 1/4 cup ground praline and transfer remaining praline to a bowl. In food processor pulse chocolate until finely ground and add to bowl of praline.
  • In a bowl with an electric mixer cream together butter, salt, and 1/4 cup sugar until light and fluffy. Beat in yolks, 1 at a time, beating well after each addition, and beat in vanilla. Stir in praline chocolate mixture (mixture will be very thick).
  • In another bowl with cleaned beaters beat whites until foamy and add a pinch salt and remaining 1/4 cup sugar in a steam, beating until meringue just holds stiff peaks. Fold one third meringue into yolk mixture to lighten and fold in remaining meringue gently but thoroughly. Pour batter into pan and smooth top.
  • Bake tort in middle of oven 45 to 55 minutes, or until it begins to pull away from side of pan. Cool torte in pan on a rack (torte will fall slightly and continue to set as it cooks) and remove from pan. Torte may be made 1 day ahead and chilled, covered. Bring torte to room temperature before serving.
  • In a bowl with an electric mixer beat cream until it just holds soft peaks. Stir in Frangelico and half of reserved praline.
  • Top torte with whipped cream and sprinkle with remaining reserves praline. Serve torte immediately.

CHOCOLATE ESPRESSO-NUT TORTE



Chocolate Espresso-Nut Torte image

I love chocolate and nuts, and they come together deliciously in this torte. Serve it with sweetened whipped cream or your favorite ice cream. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 14

5 large eggs, separated
1 teaspoon baking cocoa
1 cup hazelnuts, toasted and skins removed
3 tablespoons dark brown sugar
1/2 cup butter, softened
2/3 cup sugar
6 ounces bittersweet chocolate, melted and cooled
1 teaspoon instant espresso powder
1 teaspoon almond extract
1/4 teaspoon salt
GANACHE:
6 ounces bittersweet chocolate, chopped
1/2 cup heavy whipping cream
1/2 cup finely chopped almonds, toasted

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line the bottom of a greased 9-in springform pan with waxed paper; grease the paper and dust with cocoa. Set aside., Place hazelnuts and brown sugar in a food processor; cover and process until ground. In a second large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add 1 egg yolk at a time, beating well after each addition. Beat in the melted chocolate, espresso powder, extract and salt. Gradually add hazelnut mixture., In the first large bowl, with clean beaters beat egg whites until stiff peaks form. Fold into batter. Spread into prepared pan. Place pan on a baking sheet., Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool on a wire rack to room temperature. Remove sides of pan and invert onto a serving plate., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes., Spread ganache over top and sides of cake; press almonds onto sides. Cover and refrigerate for 30 minutes or until set.

Nutrition Facts : Calories 387 calories, Fat 32g fat (13g saturated fat), Cholesterol 104mg cholesterol, Sodium 118mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 4g fiber), Protein 7g protein.

HAZELNUT TORTE



Hazelnut Torte image

-Helen Gerard, Milwaukie, Oregon

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10-12 servings.

Number Of Ingredients 5

6 eggs, separated
1 cup sugar
1-3/4 cups finely ground hazelnuts
Pinch salt
Chocolate icing, coarsely chopped hazelnuts and fresh mint, optional

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.

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