Chocolate Espresso-Nut Torte

Name: Chocolate Espresso-Nut Torte
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 14 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
Ingredients: 5 large 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

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

5 large 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.
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 in 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.

Nutrition Facts

1 slice: 387 calories, 32g fat (13g saturated fat), 104mg cholesterol, 118mg sodium, 28g carbohydrate (22g sugars, 4g fiber), 7g protein.

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Originally published as double nut chocolate expresso torte in Country Woman October/November 2011

Reviews

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Average Rating:

sankrueger

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.
seekere

Nov 9, 2013

Delicious