German Hazelnut Torte

Kelly Hagan

By
@pollonater

A dear friend shared this delightful dessert. It is by far my special dessert that I treasure.


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Comments:

Serves:

12-14

Prep:

50 Min

Cook:

25 Min

Ingredients

6
egg whites
1/4 tsp
cream of tartar
1 c
sugar
2 c
hazelnuts, ground
1/4 c
all purpose flour

MOCHA GANACHE

8 oz
baking chocolate, semi-sweet; chopped
1 c
heavy whipping cream
3 Tbsp
butter
2 tsp
instant coffee powder

BUTTERCREAM

2/3 c
sugar
1/4 c
water
4
egg yolks
1 tsp
vanilla extract
1 c
butter, softened
1/4 c
confectioners' sugar
additional ground hazelnuts
whole hazelnuts and chocolate leaves

Directions Step-By-Step

1
In a large bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Combine hazelnuts and flour; fold into batter, 1/4 cup at a time. Spoon into two greased 9-in. round baking pans lined with waxed paper.
2
Bake at 300° for 25-30 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks.
3
In a small heavy saucepan, combine the ganache ingredients; cook and stir over low heat until chocolate and butter are melted. Remove from the heat. Set saucepan in ice; stir for 3-4 minutes or until thickened. Remove from ice and set aside.
4
For buttercream, combine sugar and water in a large heavy saucepan. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to pan. Cook and stir 2 minutes longer. Remove from the heat; stir in vanilla. Cool to room temperature.
5
In a large bowl, cream butter until fluffy. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until smooth. If necessary, refrigerate until buttercream reaches spreading consistency.
6
Place one cake layer on a serving plate. Spread with half of ganache to within 1/4 in. of edges. Top with second cake layer. Freeze for 5 minutes. Ice cake with buttercream frosting. Spread hazelnuts into sides of cake. Garnish with whole hazelnuts and chocolate leaves. Refrigerate.
7
Option: I ,sometimes, will add a bit of Grand Marnier to the ground hazelnuts and a pinch of orange zest to the batter. It is a lovely addition. This is complemented with Mocha Frosting for the layers and the outer.

About this Recipe

Course/Dish: Cakes