Ingredients for Hungarian Rich Chocolate Hazelnut Torte
- 8 ounces (2 sticks) unsalted butter
- Dark Chocolate
- Eggs
- Soft Brown Sugar
- Plain Flour
- 1 cup ground hazelnuts
- Heavy Cream
- Caster Sugar
- Hazelnuts
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How to Make Hungarian Rich Chocolate Hazelnut Torte
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round baking pan.
- Melt butter slowly over low heat. Remove from heat and add chopped chocolate, stirring until smooth.
- Let the chocolate mixture cool slightly.
- In a separate bowl, whisk egg whites to soft peaks. Set aside.
- In another bowl, whisk egg yolks and sugar until pale and thick.
- Gently fold the cooled chocolate mixture into the egg yolk mixture.
- Gradually add flour and ground hazelnuts, mixing until just combined.
- Carefully fold in the egg whites in three additions, being gentle to retain air.
- Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool completely in the pan before frosting.
- For the ganache: Heat heavy cream until almost boiling. Remove from heat and add chopped chocolate. Stir until smooth and glossy.
- Pour ganache over the cooled cake and let it set.
- For the hazelnut topping: In a saucepan, combine sugar and water. Cook over medium heat until a light amber caramel forms (watch carefully!).
- Remove from heat and immediately stir in roasted hazelnuts. Work quickly!
- Using tongs, transfer hazelnut clusters to oiled parchment paper to cool.
- Once the ganache has set, decorate the torte with the hazelnut clusters and serve.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
162g
Fat
165g
Carbs
20g
