Name: Chocolate Espresso-Nut Torte
Prep time: 40 min
Cook time: 40 min
Yield: 1
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 -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Espresso-Nut Torte

1. 5 large eggs, separated -

2. 1 teaspoon baking cocoa -

3. 1 cup hazelnuts, toasted and skins removed -

4. 3 tablespoons dark brown sugar -

5. 1/2 cup butter, softened -

6. 2/3 cup sugar -

7. 6 ounces bittersweet chocolate, melted and cooled -

8. 1 teaspoon instant espresso powder -

9. 1 teaspoon almond extract -

10. 1/4 teaspoon salt -

11. GANACHE: -

12. 6 ounces bittersweet chocolate, chopped -

13. 1/2 cup heavy whipping cream -

14. 1/2 cup finely chopped almonds, toasted -

How to cook deliciously - Chocolate Espresso-Nut Torte

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

Spread ganache over top and side of cake; press almonds around the side. Cover and refrigerate for 30 minutes or until set.