|Chocolate Hazelnut Torte|
…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…….
- 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.
- 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:
|Chocolate Hazelnut Torte|
Bibi's Culinary Journey