Chocolate hazelnut torte

Chocolate hazelnut torte

By
From
Boutique Baking
Makes
20cm round cake, serving 8–12 slices
Photographer
Georgia Glynn Smith

During a trip to the Austrian city of Salzburg, I came across a cake that was so moist, nutty and chocolatey, with a hint of rum, that I couldn’t get enough of it. For me it was a slice of cake heaven, an unforgetable experience that inspired this recipe. I hope that you won’t get enough of it either.

Ingredients

Quantity Ingredient

For the torte

Quantity Ingredient
150g ground hazelnuts
75g plain chocolate, (minimum 53% cocoa solids), chopped or in buttons
50g self-raising flour
1 teaspoon ground cinnamon
150g unsalted butter, softened
105g soft light brown sugar
1/2 vanilla pod, seeds only
3 large eggs, separated
1 1/2 tablespoons dark rum
pinch salt
pinch cream of tartar
20g caster sugar

For the decoration

Quantity Ingredient
250g marzipan
250g Ganache
icing sugar, for dusting
cocoa powder, for dusting

Equipment

Quantity Ingredient
20cm round springform cake tin
flat metal tray or disc
large serrated knife
large step palette knife
laser-cut cake stencil with wheatsheaf or leaf pattern

Method

  1. Preheat the oven to 150°C.
  2. Prepare the springform cake tin by lining it with greaseproof paper.
  3. To make the torte

    Place the hazelnuts, chocolate and flour in a food processor and grind until the mixture resembles coarse biscuit crumbs, but is not oily. Transfer to a mixing bowl, add the ground cinnamon and set aside.
  4. Place the butter, light brown sugar and vanilla seeds in a mixing bowl and cream together until pale and fluffy.
  5. Beat the eggs yolks lightly in another bowl and slowly add to the butter mixture while whisking quickly until well incorporated.
  6. Fold half the ground hazelnut and chocolate mixture into the batter. Add the rum, then fold in the other half.
  7. In a clean dry bowl, whisk the egg whites with the salt and cream of tartar until they reach soft peaks. Add the caster sugar and continue whisking until the meringue mixture is glossy but not dry.
  8. Fold a tablespoonful of the meringue mixture into the batter to loosen it, then gently fold the rest in to keep the batter light.
  9. Pour the batter into the prepared cake tin and level the surface using a palette knife or the back of a spoon.
  10. Bake on a low shelf for 50–55 minutes, depending on your oven. The cake is cooked when the top is lightly browned and springs back to the touch. If in doubt, insert a clean knife or wooden skewer into the centre of the cake; it should come out clean.
  11. Once the cake is baked, let it rest for about 30 minutes outside of the oven. Once cool, remove the cake from the tin when you are ready to decorate.
  12. To decorate

    On a surface dusted with icing sugar, roll the marzipan out to a thickness of 3–4mm. It must be large enough that you can cut a 20cm round from it. Place the rolled marzipan on a flat metal tray or disc.
  13. Make the ganache and gently warm it to a thick pouring consistency. Place the warmed ganache in a jug or bowl and tap the sides to release any air bubbles, which will rise to the top.
  14. Slowly pour the ganache over the marzipan. Using a large step palette knife, spread it out evenly across the marzipan. If there are any air bubbles or lines, tap the metal tray to even out the surface. Chill in the fridge or freezer until the ganache has set.
  15. If the top of the cake is uneven, level with a serrated knife and turn upside down so the perfectly flat side is facing upwards. Brush the top of the cake with a thin layer of ganache.
  16. Remove the marzipan and ganache sheet from the fridge. Carefully cut out a 20cm round using a slightly warmed cutter. Peel away any excess and use a step palette knife to gently lift and place the round on top of the cake.
  17. While the ganache is still firm and set, centre the stencil on the top of the ganache layer. Dust the surface liberally with cocoa powder. Carefully lift the stencil off the cake to reveal the pattern.
  18. Serve the cake at room temperature.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again