Chocolate Hazelnut Torte Recipe

Chocolate Hazelnut Torte Recipe

Ingredients: Serves 8

For the cake:

Oil, for greasing
40 g cornflour (cornstarch)

150 g/5 oz plain (all-purpose) flour
10 egg whites
1.5 ml cream of tartar
275 g/10 oz caster (superfine) sugar
10 ml/2 tsp vanilla essence (extract)
For the filling and topping:
450 ml/2 cups double (heavy) cream
175 g/6 oz chocolate hazelnut (filbert) spread
150 ml plain yoghurt
30 ml/2 tbsp ground hazelnuts
A small block of plain (semi-sweet) chocolate
8 toasted hazelnuts

Method:

To make the cake, grease and flour a 23 cm/9 in ring tin (pan). Sift together the cornflour and flour. Whisk the egg whites until stiff with the cream of tartar. Whisk in half the sugar and the vanilla essence. Whisk again until stiff. Add the remaining sugar and whisk again until stiff and glossy. Gently fold in the flour mixture with a metal spoon. Turn into the prepared tin and smooth the surface. Bake in a preheated oven at 180C/350F/gas mark 4 for about 35 minutes until risen, golden and the cake springs back when lightly pressed. Allow to cool slightly, then turn out on to a wire rack and leave to cool completely.


To make the filling and topping, whip the cream until peaking. Spoon half into a separate bowl and fold the chocolate spread into the other. Gently whisk the yoghurt into the remaining cream with the ground hazelnuts. Cut the cold cake into three equal layers. Place the base layer on a serving plate and spread half the chocolate filling over. Repeat the layers, finishing with the top layer of cake. Spread the cream and yoghurt mixture all over the cake. Scrape a potato peeler along the chocolate block to form chocolate curls and use to decorate the cake with the toasted hazelnuts. Chill for at least 1 hour before serving.


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