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Chocolate Espresso-Nut Torte

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

14 ServingsPrep: 40 min. Bake: 35 min. + chilling

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.

2 of 2

Chocolate Espresso-Nut Torte (continued)

Directions (continued)

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.

Nutrition 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.