Ingredients for Kato's Chocolate Hazelnut Delight Torte
- Dark Chocolate Cake Mix
- 12 ounces semi-sweet chocolate, chopped
- Espresso
- Unsalted Butter
- Icing Sugar
- Bittersweet Chocolate
- Instant Coffee
- Boiling Water
- Pure Vanilla Extract
- Hazelnut Flavored Liqueur
- 1 cup hazelnuts, toasted and skinned
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How to Make Kato's Chocolate Hazelnut Delight Torte
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the hazelnut filling: In a medium saucepan, combine the hazelnuts, sugar, and water. Bring to a simmer over medium heat, stirring constantly, until the hazelnuts are tender and the sugar has dissolved. Puree the mixture in a food processor until smooth.
- Prepare the chocolate ganache: In a heatproof bowl set over a pan of simmering water (double boiler), melt the chocolate and heavy cream together, stirring until smooth and glossy. Remove from heat and let cool slightly.
- Once the cakes are completely cool, level the tops if necessary. Spread half of the hazelnut filling over one cake layer. Top with the second cake layer and frost the entire torte with the chocolate ganache.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld and the ganache to set.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
338g
Fat
137g
Carbs
37g
