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Chocolate Hazelnut Torte

Most cake recipes feed a group. We came up with this six-serving cake. That's enough for two...with just the right amount of leftovers!—Taste of Home Test Kitchen

6 ServingsPrep: 30 min. + chilling Bake: 25 min. + cooling

Ingredients

1/3 cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream
1/2 cup brewed coffee, room temperature
FROSTING:
7 ounces semisweet chocolate, chopped
1 cup heavy whipping cream
2 tablespoons sugar
1/3 cup Nutella
Chocolate curls and hazelnuts, optional

Directions

In a small bowl, cream butter and brown sugar until light and fluffy.
Beat in egg and vanilla. Combine the flour, cocoa, baking soda and
salt; gradually add to creamed mixture alternately with sour cream
and coffee. Beat just until combined.
Pour into two greased and floured 6-in. round baking pans. Bake at
350° for 25-30 minutes or until a knife inserted near the center
comes out clean. Cool for 10 minutes before removing from pans to

2 of 2

Chocolate Hazelnut Torte (continued)

Directions (continued)

wire racks to cool completely.
For frosting, in a small saucepan, melt chocolate with cream and
sugar over low heat; stir until smooth. Remove from the heat; whisk
in Nutella. Transfer to a small bowl; cover and refrigerate until
frosting reaches spreading consistency, stirring occasionally.
Spread frosting between layers and over top and sides of cake.
Garnish with chocolate curls and hazelnuts if desired.
Yield: 6 servings.

Nutrition Facts: 1 slice (calculated without garnish) equals 768 calories, 45 g fat (25 g saturated fat), 130 mg cholesterol, 386 mg sodium, 89 g carbohydrate, 4 g fiber, 9 g protein.