Chocolate Espresso-Nut Torte Recipe
Chocolate Espresso-Nut Torte Recipe photo by Taste of Home

Chocolate Espresso-Nut Torte Recipe

Publisher Photo
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
TOTAL TIME: Prep: 40 min. Bake: 35 min. + chilling
MAKES:14 servings
TOTAL TIME: Prep: 40 min. Bake: 35 min. + chilling
MAKES: 14 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Spread ganache over top and sides of cake; press almonds onto sides. Cover and refrigerate for 30 minutes or until set. Yield: 14 servings.
Originally published as Chocolate Espresso-Nut Torte in Country Woman October/November 2011, p34

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.

Reviews for Chocolate Espresso-Nut Torte

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Nov. 17, 2013

There must be something wrong with the recipe. I usually make a recipe exactly as it is written them change it up if I have to the next time. The ganache was bitter and the cake was not sweet at all. My guests would not even eat it. I bake a lot so, I was surprised. I think with some adjustments in the sugar both to the torte itself and the ganache, it may be alright.

MY REVIEW
Reviewed Nov. 9, 2013

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