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Hazelnut Torte with Chocolate Ganache Topping
Created by: Howcan Team
Ingredients
- 1 cup of hazelnuts, toasted and skins removed
- 1/2 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter, softened
- 3/4 cup of granulated sugar
- 3 large eggs
- 1 teaspoon of vanilla extract
- 1/4 cup of milk
- 8 ounces of semisweet chocolate, chopped
- 1 cup of heavy cream
- 2 tablespoons of unsalted butter
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a food processor, pulse 1 cup of hazelnuts until finely ground. In a bowl, combine the ground hazelnuts, 1/2 cup of flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
- In a separate bowl, cream 1/2 cup of softened butter and 3/4 cup of sugar until light and fluffy. Add 3 eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract.
- Gradually add the dry ingredients to the creamed mixture, alternating with 1/4 cup of milk. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the torte to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the chocolate ganache topping, place 8 ounces of chopped semisweet chocolate in a heatproof bowl. In a small saucepan, heat 1 cup of heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1 minute. Gently stir the mixture until smooth. Add 2 tablespoons of unsalted butter and stir until melted and combined.
- Pour the chocolate ganache over the cooled hazelnut torte, allowing it to drip down the sides. Let the ganache set for 30 minutes before serving. Enjoy!
The Hazelnut Torte with a luscious chocolate ganache topping is a decadent dessert that originated in Austria. This rich and nutty cake has a history dating back to the 19th century, where it was a favorite in Viennese coffeehouses. Renowned pastry chefs such as Franz Sacher and Demel have contributed to the popularity of this dessert, perfecting the balance of hazelnut flavor and chocolate indulgence. Today, the best versions of this dessert can be found in traditional Viennese cafes and upscale patisseries around the world. The key to a perfect Hazelnut Torte lies in using high-quality hazelnuts and achieving the ideal texture for the cake layers. For a twist, some chefs incorporate a layer of raspberry jam or a sprinkle of gold leaf for added luxury. Whether enjoyed in its classic form or with a modern twist, the Hazelnut Torte with chocolate ganache is a timeless delight for dessert enthusiasts.
70 min
8
380 calories
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