Hungarian Rich Chocolate Hazelnut Torte |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is a recipe from the UK tv chef Silvena Rowe who specializes in making Eastern European food. She says these are inspired by smaller tortes she has eaten in Budapest. Ingredients:
5 1/2 ounces butter |
7 ounces dark chocolate, 70 percent solids, chopped |
6 large eggs, separated |
5 1/2 ounces soft brown sugar |
2 tablespoons plain flour |
3 1/2 ounces ground hazelnuts |
5 fluid ounces heavy cream |
7 ounces dark chocolate, 70 percent solids, chopped |
5 1/2 ounces caster sugar |
7 ounces hazelnuts, shelled, peeled and roasted |
Directions:
1. Preheat the oven to 350 degrees.
2. Have ready n 8 inch round baking time, buttered and lined with kitchen paper.
3. Melt the butter very slowly over a low heat.
4. Remove from the heat and add the chopped chocolate, stirring all the time so that it melts in the hot butter. Cool.
5. Whisk the egg whites to soft peaks, then keep aside until needed.
6. Whisk the egg yolks and sugar together until thick and pale.
7. Add the chocolate mixture and mix well.
8. Sprinkle in the flour and ground hazelnuts, and mix together carefully.
9. Add the egg whites and fold them in carefully to retain as much air as possible.
10. Pour into the prepared tin and bake for 25 minutes. The cake should be set, but slightly wobbly in the center. Cool in the tin.
11. To prepare the chocolate ganache, heat the cream almost to boiling point.
12. Immediately remove from the heat, and add the chopped chocolate. Stir until amalgamated.
13. Cool and they pour over the cake to glaze. Allow to set.
14. To make the hazelnut topping, place the sugar and 3.5 ounces water in a saucepan and cook until lightly caramelized.
15. Remove from the heat and add the whole roasted hazelnuts.
16. Stir briefly to coat.
17. Using tong, and working quickly, remove the sticky nuts in clusters, an place on lightly oiled baking paper to cool.
18. Top the cake with hazelnut clusters and serve.
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