Taste of Home
Chocolate Espresso-Nut Torte
TOTAL TIME: Prep: 40 min. + chilling Bake: 35 min. + cooling
YIELD: 14 servings.
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
Ingredients
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5 large eggs, separated
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1 teaspoon baking cocoa
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1 cup hazelnuts, toasted and skins removed
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3 tablespoons dark brown sugar
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1/2 cup butter, softened
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2/3 cup sugar
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6 ounces bittersweet chocolate, melted and cooled
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1 teaspoon instant espresso powder
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1 teaspoon almond extract
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1/4 teaspoon salt
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GANACHE:
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6 ounces bittersweet chocolate, chopped
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1/2 cup heavy whipping cream
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1/2 cup finely chopped almonds, toasted
Directions
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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.
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2.
Place hazelnuts and brown sugar in a food processor; cover and process until ground. In a second large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in the melted chocolate, espresso powder, extract and salt. Gradually add hazelnut mixture.
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3.
In the first 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.
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4.
Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool on a wire rack to room temperature. Remove side of pan and invert onto a serving plate.
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5.
To make ganache, 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.
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6.
Spread ganache over top and side of cake; press almonds around the side. Cover and refrigerate for 30 minutes or until set.
Nutrition Facts
1 piece: 387 calories, 32g fat (13g saturated fat), 104mg cholesterol, 118mg sodium, 28g carbohydrate (22g sugars, 4g fiber), 7g protein.
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