Twitter
LinkedIn
RSS
Facebook

Chocolate Hazelnut Torte

Pin It

Chocolate Hazelnut Torte

 

 

February…..Valentine’s Day….Romance….Love…..Roses…..and

 

CHOCOLATE…..lots of delicious….smooth….sweet…..chocolate.

 

Yes, my friends….I have been officially bitten by the Chocolate Love Bug…..and I think visiting many of your blogs last few days has something to do with it…..

 

Almost every food blog I enjoy is embracing Valentine’s Day and sharing delicious….sweet….adorable….inventive….unique Valetine’s Day treats and desserts.

 

I don’t want to be left int he dust so for next two weeks I will try to post as many sinful and sweet recipes as I can or as much as my family and friends can eat….

 

Let start with everyone favorite chocolate…..raspberry…..hazelnuts and toffee rolled into….CHOCOLATE HAZELNUT TORTE…….

 

 

 

 

PRINTABLE VERSION:

 

Ingredients:

  • 1 cup Semi-sweet Chocolate Chips
  • 1/2 cup Butter Unsalted
  • 1/2 cup Flour
  • 1/2 cup Sugar
  • 4 Eggs
  • 3/4 cup Hazelnuts (chopped & toasted)
  • 3 Tbsp Raspberry Jam
  • 1/2 cup White Chocolate Chips
  • 1/4 cup Toffee Bits

STEP 1: Preheat oven to 325F. Grease 2 – 9″ round cake pans and line them with waxed paper.

STEP 2: In a double boiler melt chocolate chips and butter while stirring constantly. Let it cool for 5 minutes.

STEP 3: Gradually stir in flour and egg yolks until smooth and well blended.

STEP 4: In a separate bowl beat egg whites until foamy and beat in sugar 1 tablespoons at a time until egg whites form peaks.

STEP 5: Gently fold chocolate mixture into egg whites. Fold in 1/2 cup of toasted hazelnuts.

STEP 6: Spread equally into both cake pans and bake for 25 minutes or until cake tester or toothpick comes out dry. Cool for few minutes before moving onto cooling rack.

STEP 7: Remove cakes from pans onto cooling rack, remove waxed paper and allow to completely cool before filling the cake.

STEP 8: While cakes are cooling prepare Chocolate filling.

STEP 9: Once you are ready to fill the chocolate cake spread 1/2 of raspberry jam onto one cake and then evenly spread 3/4 of chocolate filling.

STEP 10: Before you cover bottom cake with the top cake spread remaining raspberry jam on the inside of second cake. Stick them together.

STEP 11: Ice the chocolate cake with remaining chocolate filling.

STEP 12: Melt white chocolate chips quickly in the microwave. Once melted drizzle over chocolate torte and garnish with remaining hazelnuts and toffee bits.

 

 

 

 

CHOCOLATE FILLING:

Ingredients:

  • 12oz Baking Chocolate (chopped)
  • 1/4 cup Butter Unsalted
  • 1/2 cup Heavy Cream

STEP 1: In double boiler melt chocolate with butter stirring frequently until smooth. Remove from heat.

STEP 2: Stir in heavy cream and cool it down in the fridge for 45 minutes. Keep stirring frequently until you get spreadable consistency velvet like chocolate filling.

 

 

 

 

********************

 

This recipe is linked to these delicious recipe exchanges and blog hops:

MRS FOX’S SWEET PARTYCAST PARTY WEDNESDAY, TASTY THURSDAYS, SWEET TREATS THURSDAY,

 

 

Chocolate Hazelnut Torte

Pin It

 

 

 

Related Posts Plugin for WordPress, Blogger...
© Copyright 2012FoodieBibi, All rights Reserved. Written For: Bibi's Culinary Journey



Leave a Reply

CommentLuv badge

© 2012-2017 Bibi's Culinary Journey All Rights Reserved -- Copyright notice by Blog Copyright

Easy AdSense by Unreal