Chocolate Espresso-Nut Torte |
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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 14 |
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I love chocolate and nuts, and they come together deliciously in this torte. Serve it with sweetened whipped cream or your favorite ice cream. Ingredients:
5 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 |
Directions:
1. 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.
2. Place hazelnuts and brown sugar in a food processor; cover and process until ground. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add egg yolks, one at a time, beating well after each addition. Beat in the melted chocolate, espresso powder, extract and salt. Gradually add hazelnut mixture.
3. In a 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.
4. Bake at 375° for 35-40 minutes or until a toothpick inserted near 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.
5. 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.
6. Spread ganache over top and sides of cake; press almonds onto sides. Cover and refrigerate for 30 minutes or until set. Yield: 14 servings.
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