german hazelnut torte
(1 rating)
A dear friend shared this delightful dessert. It is by far my special dessert that I treasure.
(1 rating)
yield
12 -14
prep time
50 Min
cook time
25 Min
Ingredients For german hazelnut torte
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6egg whites
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1/4 tspcream of tartar
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1 csugar
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2 chazelnuts, ground
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1/4 call purpose flour
- MOCHA GANACHE
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8 ozbaking chocolate, semi-sweet; chopped
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1 cheavy whipping cream
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3 Tbspbutter
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2 tspinstant coffee powder
- BUTTERCREAM
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2/3 csugar
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1/4 cwater
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4egg yolks
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1 tspvanilla extract
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1 cbutter, softened
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1/4 cconfectioners' sugar
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additional ground hazelnuts
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whole hazelnuts and chocolate leaves
How To Make german hazelnut torte
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1In a large bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Combine hazelnuts and flour; fold into batter, 1/4 cup at a time. Spoon into two greased 9-in. round baking pans lined with waxed paper.
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2Bake at 300° for 25-30 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks.
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3In a small heavy saucepan, combine the ganache ingredients; cook and stir over low heat until chocolate and butter are melted. Remove from the heat. Set saucepan in ice; stir for 3-4 minutes or until thickened. Remove from ice and set aside.
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4For buttercream, combine sugar and water in a large heavy saucepan. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to pan. Cook and stir 2 minutes longer. Remove from the heat; stir in vanilla. Cool to room temperature.
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5In a large bowl, cream butter until fluffy. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until smooth. If necessary, refrigerate until buttercream reaches spreading consistency.
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6Place one cake layer on a serving plate. Spread with half of ganache to within 1/4 in. of edges. Top with second cake layer. Freeze for 5 minutes. Ice cake with buttercream frosting. Spread hazelnuts into sides of cake. Garnish with whole hazelnuts and chocolate leaves. Refrigerate.
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7Option: I ,sometimes, will add a bit of Grand Marnier to the ground hazelnuts and a pinch of orange zest to the batter. It is a lovely addition. This is complemented with Mocha Frosting for the layers and the outer.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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