Monday, 29 September 2014

Hazelnut Torte


This week I decided to make something a bit more spectacular in honour of my dad's birthday. I went for a hazelnut torte because it was something I'd never tried before and I wanted to give it a go.


Hazelnut Torte
250g unsalted butter
225g dark chocolate
3 passion fruit
160g hazelnuts
6 eggs
200g caster sugar
Decoration
300ml double cream
3 passion fruit
300g dark chocolate
cocoa powder for dusting

1. Preheat the oven to 160°C
2. Grease and line a 23cm springclip tin
3. Put the butter and chocolate into a heatproof bowl
4. Halve the passion fruit, scoop the pulp and seeds into a sieve set over the bowl and press to extract the juice; discard the seeds
5. Set the bowl over a pan of hot water and melt gently. When melted, remove from the heat
6. Grind 120g of the hazelnuts in a food processor to a fine powder
7. Add the remaining 40g of hazelnuts and pulse 5-6 times to roughly chop, then set the nuts aside
8. Separate the eggs
9. Whisk the egg whites with an electric mix until they stand in soft peaks, then add a tablespoon of the caster sugar and whisk until stiff and glossy
10. Whisk the yolks with the remaining sugar until the mixture is pale and thick
11. Fold the chocolate mixture into the yolk mixture using a large metal spoon, then add the nuts
12. Finally, fold in the egg whites gradually
13. Spoon the mixture into the prepared tin and spread evenly
14. Bake for 45-60 minutes, until a skewer in the centre comes out clean 
15. Cool in the tin slightly and then place the cake on a wire rack 
Decoration
16. Put the cream into a pan
17. Halve the passion fruit and scoop the pulp and seeds into the cream
18. Heat until the cream just comes to the boil, then remove from the heat and leave to one side
19. Melt the chocolate
20. Strain the warm cream into the melted chocolate to remove the passion fruit seeds, then stir until the ganache has thickened slightly
21. Pour onto the torte base leaving about 1/5 in the bowl 
22. Drop teaspoons of the remaining ganache onto a sheet of baking paper
23. Once firm (put in the fridge for a couple of minutes if you need to) dust your hands with cocoa powder and roll into neat small balls
24. Arrange over the cake and then dust the torte with cocoa powder 


2 comments:

  1. Ohh that looks delicious :) definitely saving this recipe page
    xxx
    http://labeau.co.uk/

    ReplyDelete