- 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 McCormick® Pure Almond Extract
- 1/4 teaspoon salt
- 6 ounces bittersweet chocolate, chopped
- 1/2 cup heavy whipping cream
- 1/2 cup finely chopped almonds, toasted
- 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.
Reviews for Chocolate Espresso-Nut Torte
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"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."