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Hazelnut, Chocolate and Strawberry Torte Recipe

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Hazelnut, Chocolate and Strawberry Torte
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Ingredients
9
Count
Nutrition
518
Calories
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Ingredients:

Directions:

  1. For cake: Preheat oven to 375°F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment. Butter and flour parchment. Finely grind hazelnuts and 2 tablespoons sugar in processor. Place 2/3 cup ground-nut mixture in medium bowl; add flour and whisk to blend. Reserve remaining nut mixture for garnish.
  2. Using electric mixer, beat eggs and 2/3 cup sugar in large bowl until mixture is thick and slowly dissolving ribbon forms when beaters are lifted, about 8 minutes. Fold in flour mixture in 3 additions.
  3. Transfer batter to prepared pan. Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes. Transfer cake to rack. Cool in pan 10 minutes. Run small knife between pan sides and cake to loosen. Turn cake out onto rack; peel off parchment. Cool completely.
  4. For ganache: Bring cream to simmer in large saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Pour into 13x9x2-inch glass dish. Refrigerate until ganache thickens to spreadable consistency, stirring occasionally, about 1 hour 30 minutes (ganache will resemble thick pudding). Transfer 3/4 cup chocolate ganache to small bowl; set aside for garnish.
  5. Cut cake horizontally into 2 layers (layers will be thin). Place 1 cake layer, cut side up, on platter. Spread 1/2 cup chocolate ganache over. Arrange sliced strawberries in slightly overlapping concentric circles over ganache. Spread 1/2 cup ganache over cut side of second cake layer. Place cake layer atop strawberries, ganache side down, and press slightly to adhere. Spread remaining chocolate ganache over sides and top of cake. Gently press reserved ground hazelnuts onto sides of cake.
  6. Transfer reserved 3/4 cup ganache to pastry bag fitted with medium star tip. Pipe 8 rosettes around top edge of cake, spacing apart. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before continuing.)
  7. Starting 1/3 inch from stem end of whole strawberries, thinly slice strawberries lengthwise to tip. Press slices slightly to fan. Place fanned berries between rosettes on cake. Garnish with additional toasted hazelnuts, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 517.61 Kcal (2167 kJ)
Calories from fat 282.69 Kcal
% Daily Value*
Total Fat 31.41g 48%
Cholesterol 140.1mg 47%
Sodium 85.8mg 4%
Potassium 202mg 4%
Total Carbs 56.47g 19%
Sugars 36.37g 145%
Dietary Fiber 3.78g 15%
Protein 9.49g 19%
Vitamin C 13.4mg 22%
Iron 2.1mg 12%
Calcium 103.1mg 10%
Amount Per 100 g
Calories 284.21 Kcal (1190 kJ)
Calories from fat 155.22 Kcal
% Daily Value*
Total Fat 17.25g 48%
Cholesterol 76.93mg 47%
Sodium 47.11mg 4%
Potassium 110.92mg 4%
Total Carbs 31.01g 19%
Sugars 19.97g 145%
Dietary Fiber 2.08g 15%
Protein 5.21g 19%
Vitamin C 7.4mg 22%
Iron 1.1mg 12%
Calcium 56.6mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.2
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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