Sign in to manage your newsletter preferences. In another bowl, beat together the softened butter, chocolate hazelnut spread and the frangelico, rum or water (just a tablespoon of whatever one you’re using) – I used water for a non alcoholic version. The secret is coating the … In the bowl of a food processor, grind chocolate and hazelnuts down to a fine paste. Ever since then, I’ve wondered what would happen if I replaced the almond flour with hazelnut flour. The rich chocolate-hazelnut creation has been a staple for generations of local cooks, who are delighted to share this precious nut with the rest of the world. Speaking of smooth, let’s talk chocolate.  I always recommend using premium chocolate and in a special occasion dessert like this, why would you scrimp?  That being said, there’s a lot of chocolate in this cake – 20 ounces altogether – and high end chocolate is pricey.  I chose to splurge on the chocolate I used for the ganache, since that’s where the chocolate is purest and the quality will be most noticeable.  For the cake and mousse layers I used a good-quality semisweet baking chocolate from the grocery store.  That worked out fine – just don’t use chocolate chips, which contain stabilizers that would alter the texture, especially in the ganache. Make it ahead: Italian Hazelnut Cake is sturdy and gets better with age, so it’s an excellent make-ahead dessert. Arrives before Christmas Only 13 left in stock - order soon. Now mix in the ground hazelnuts and the egg yolks. Add eggs 1 by 1. Torta Caprese, a classic chocolate-almond dessert along the Amalfi Coast, can be a simple, elegant showstopper. Directions. Enjoy cooking, eating and exploring! Butter a 28cm/11 inch loose-bottomed flan tin or cheesecake mould, line it with greaseproof paper and place it in the fridge. Naturally gluten- and grain-free! Melt the chocolate over a double boiler. This area is indeed particularly known for its excellent hazelnuts, the most prized variety of which is the Tonda Gentile delle Langhe, which holds IGP status and is prized for its … Torta di nocciole is an iconic cake from the Langhe region in southern Piedmont. Preparation. Considered a food of the Gods, chocolate … The cake bakes in one piece on a sheet pan; after it cools you’ll cut it into three pieces and layer them with the mousse in between.  Spread the mousse out so it extends a little beyond the edges of the cake, then once all the layers are in place, use the edge of a spatula or large knife to smooth off the excess mousse to create neat, flat sides.  The ends will be rough and uneven, too; wait until after you’ve spread the ganache on top, and then shave a thin slice off each end to make a smooth edge, for a beautiful presentation. Try our other Italian dessert recipes here... Sign up to receive recipe inspiration and foodie openings. Chocolate Hazelnut Torte is a multi-step recipe that requires cooling and chilling time between steps and after the torte is assembled, so start early in the day, or make it the day before.  It will keep for several days in the fridge; for the first day just leave it uncovered, but if you’re going to store it for a longer period of time, place a small piece of plastic wrap directly against the cut side on each end of the cake to keep it from drying out – this works better than covering the entire cake. Carefully pour in the chocolate mixture and chill until almost set. When done well, it packs all the richness and depth of flourless chocolate cake, but it features finely ground almonds in the batter that subtly break up the fudgy crumb, making it lighter and less cloying to eat. The torte can be frozen, either in one piece or sliced if you’re going to want to thaw it a few pieces at a time.  Make sure it’s well chilled so the ganache is firm before wrapping it tightly for the freezer.  Use it within one month. Since we’re not hosting Christmas parties or even extended-family dinners this year, you could argue it’s not the year to make an over-the-top, three-layer, mousse-filled, ganache-topped, liqueur-spiked and nut-sprinkled masterpiece of a chocolate dessert.  I would disagree.  Don’t you, and the ones you’re hunkered down with, deserve this Chocolate Hazelnut Torte for yourselves?  I made it last weekend and John and I enjoyed it for three nights straight, then reluctantly tucked the rest in the freezer.  We’ll enjoy it again on Christmas Eve, and won’t let one hazelnut crumb go to waste.  It’s that good. Step The whipped egg whites are gently folded into a batter of chocolate, butter, sugar, egg yolks and toasted ground nuts and then carefully poured into the springform pan. Topped with chocolate fudge and iced with whipped cream, decorated with chocolate stringwork, nuts and maraschino cherries. Rich and dense, with a truffle-like texture and a hint of orange, this Chocolate Hazelnut Torte is a decadent treat. This rich decadent chocolate torte may look tricky but it's so easy to put together for a dinner party. Pour into an ungreased 9-in. This post was originally published on April 6, 2017 and the post and recipe were updated on August 23, 2019. Making this ahead and what to do with leftovers: To see this recipe as part of a Christmas Eve menu, complete with a game plan with timing for every step, read my post for Christmas Eve 2020. by YummySmellsca (0) View All Recipes I Want to Discover. Italian Chocolate Hazelnut Tart. A slice of Italian chocolate hazelnut tart topped with whipped cream and a raspberry. Stir in all the ground … Quick cookies, indulgent brownies, family tray bakes and more, Impress with pavlovas, trifles, roulades and more, Upskill from home with BBQ, pastry and cocktail classes, Best DIY restaurant meal kits and recipe boxes, Unsung Italian Wines: everything you need to know, Expert guide to the best coffee in the UK. Stir a spoonful of … FREE Shipping by Amazon. Generously butter bottom and side of springform pan, then line bottom with a round of … Required fields are marked *. Put the hazelnuts on to a baking tray and roast in the oven for about 5 minutes until lightly golden. Start by setting a small pot of water to boil on the stove. Beat the egg yolks and sugar together with an electric hand-whisk for at least 5 minutes until pale and creamy, then stir into the Add egg yolks, one at a time, and beat until combined. By entering your details, you are agreeing to olive magazine terms and conditions and privacy policy. Sprinkle over the remaining biscuit mixture and press it down very gently in an even layer. A torte is a cake that has ground nuts in place of some or all of the flour – in this case rich, buttery hazelnuts, a traditional pairing with chocolate in Italian cuisine.  I’ve continued the hazelnut theme throughout each layer, using  Frangelico liqueur to flavor both the silky dark chocolate mousse filling and the shiny ganache topping.  And to finish, a handful of toasted hazelnuts scattered on the top of the torte.  The little bit of crunchiness they add is the perfect complement to all the smooth textures of the layers underneath. A torte is a cake that has ground nuts in place of some or all of the flour – in this case rich, buttery hazelnuts, a traditional pairing with chocolate in Italian cuisine. a pot of simmering water. 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