Chocolate Espresso-Nut Torte Recipe

Chocolate Espresso-Nut Torte RecipePhoto by: Taste of Home Chocolate Espresso-Nut Torte Recipe Rating 0

I love chocolate and nuts, and they come together deliciously in this torte. Serve it with sweetened whipped cream or your favorite ice cream.”—Thomas Faglon, Somerset, New Jersey

This recipe is:

Contest Winning

Subscriber Exclusive

0
  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • Email
[X]

Rate Chocolate Espresso-Nut Torte Recipe

Click on stars to rate
 

Would you make this recipe again?
[X]
Chocolate Espresso-Nut Torte Recipe
  • Prep: 40 min. Bake: 35 min. + chilling
  • Yield: 14 Servings
40 35 75

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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Spread ganache over top and sides of cake; press almonds onto sides. Cover and refrigerate for 30 minutes or until set. Yield: 14 servings.

Nutritional Facts 1 slice equals 387 calories, 32 g fat (13 g saturated fat), 104 mg cholesterol, 118 mg sodium, 28 g carbohydrate, 4 g fiber, 7 g protein.

Originally published as Chocolate Espresso-Nut Torte in Country Woman October/November 2011, p34

Taste of Home

Featured Videos

  • Healthy Cooking Tips

    Whether you're a diabetic, cutting calories, or watching your carbs cooking healthy meals can be a challenge. Here are some great and easy tips to remember for cooking healthy and delicious meals.

Mrs. Holiday

Enter your holiday recipe and audition video now and you could win $50,000 and become a Taste of Home ambassador!

Learn More >

Follow Us on Pinterest!

Did you know that Taste of Home is on Pinterest? Be sure to check out our boards for even more delicious inspiration.

Follow Us >

More Ways to get Taste of Home Recipes

Reviews for Chocolate Espresso-Nut Torte (0)

Chocolate Espresso-Nut Torte Recipe

Chocolate Espresso-Nut Torte

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

 
 
Healthy Cooking - Try it Risk Free
Simple & Delicious - Free Issue Offer
Advertise with us
ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT