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.
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.

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

Reviews

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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