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Coffee, Hazelnut and Raspberry Torte Recipe

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Coffee, Hazelnut and Raspberry Torte
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Ingredients
13
Count
Nutrition
678
Calories
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Ingredients:

Directions:

  1. For filling: Press raspberries through fine sieve into small bowl. Press jam through same sieve into raspberry puree; discard seeds. Stir to blend well. Cover and chill overnight.
  2. For frosting: Combine 3/4 cup cream, white chocolate and coffee crystals in heavy medium saucepan. Stir over low heat just until chocolate melts, coffee dissolves and mixture is smooth. Remove from heat. Let stand until cool and thick, whisking occasionally, about 1 1/2 hours.
  3. Using electric mixer, beat 1 3/4 cups cream in large bowl until firm peaks form. Fold large spoonful of whipped cream into chocolate mixture to lighten. Fold chocolate mixture into whipped cream in 4 additions. Cover and refrigerate frosting until very firm, about 6 hours. (Can be prepared 1 day ahead; keep chilled.)
  4. For cake: Preheat oven to 350°F. Line three 9-inch diameter cake pans with 1 1/2-inch-high sides with parchment. Butter and flour parchment. Combine nuts, flour, 1/4 cup sugar, coffee crystals and salt in processor. Blend until nuts are finely ground.
  5. Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until very thick, about 5 minutes. Beat in water and vanilla. Stir in flour mixture. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry. Fold into yolk mixture in 3 additions.
  6. Transfer batter to prepared pans. Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in pans on racks. Cut around pan sides to loosen cakes. Turn cakes out; peel off parchment.
  7. Place 1 cake on platter and second cake on piece of foil. Spread 1/3 cup filling over each; let stand 20 minutes to set up. Spread 1 cup frosting over each. Lift cake off foil; place atop cake on platter. Top with third cake. Spread remaining frosting over sides and top of torte. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate.)
  8. Garnish torte with fresh berries, if desired. Cut into wedges and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 677.95 Kcal (2838 kJ)
Calories from fat 333.98 Kcal
% Daily Value*
Total Fat 37.11g 57%
Cholesterol 196.07mg 65%
Sodium 172.93mg 7%
Potassium 324.02mg 7%
Total Carbs 74.59g 25%
Sugars 56.84g 227%
Dietary Fiber 3.28g 13%
Protein 14.72g 29%
Vitamin C 6.9mg 12%
Iron 2.2mg 12%
Calcium 147mg 15%
Amount Per 100 g
Calories 318.09 Kcal (1332 kJ)
Calories from fat 156.7 Kcal
% Daily Value*
Total Fat 17.41g 57%
Cholesterol 91.99mg 65%
Sodium 81.14mg 7%
Potassium 152.03mg 7%
Total Carbs 35g 25%
Sugars 26.67g 227%
Dietary Fiber 1.54g 13%
Protein 6.91g 29%
Vitamin C 3.2mg 12%
Iron 1mg 12%
Calcium 69mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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