Chocolate Espresso-Nut Torte Recipe

Name: Chocolate Espresso-Nut Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large eggs,; 1 teaspoon baking cocoa; 1 cup hazelnuts, toasted and skins removed; 3 tablespoons dark brown sugar; 1/2 cup butter, softened; 2/3 cup sugar; 6 ounces bittersweet chocolate, melted and cooled; 1 teaspoon instant espresso powder; 1 teaspoon almond extract; 1/4 teaspoon salt; 6 ounces bittersweet chocolate, chopped; 1/2 cup heavy whipping cream; 1/2 cup finely chopped almonds, toasted

Servings: persons

5 large eggs,
1 teaspoon baking cocoa
1 cup hazelnuts, toasted and skins removed
3 tablespoons dark brown sugar
1/2 cup butter, softened
2/3 cup sugar
6 ounces bittersweet chocolate, melted and cooled
1 teaspoon instant espresso powder
1 teaspoon almond extract
1/4 teaspoon salt
6 ounces bittersweet chocolate, chopped
1/2 cup heavy whipping cream
1/2 cup finely chopped almonds, toasted

1
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line the bottom of a greased 9-in springform pan with waxed paper; grease the paper and dust with cocoa. Set aside.
2
Place hazelnuts and brown sugar in a food processor; cover and process until ground. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add egg yolks, one at a time, beating well after each addition. Beat in the melted chocolate, espresso powder, extract and salt. Gradually add hazelnut mixture.
3
In a large bowl with clean beaters, beat egg whites until stiff peaks form. Fold into batter. Spread into prepared pan. Place pan on a
4
.
5
Bake at 375u00b0 for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool on a wire rack to room temperature. Remove sides of pan and invert onto a serving plate.
6
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes.
7
Spread ganache over top and sides of cake; press almonds onto sides. Cover and refrigerate for 30 minutes or until set.

1235

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 large eggs,, 1 teaspoon baking cocoa, 1 cup hazelnuts, toasted and skins removed, 3 tablespoons dark brown sugar, and more.

Yes, Chocolate Espresso-Nut Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Espresso-Nut Torte

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