Hazelnut Chocolate Torte With Espresso Ganache Recipe Recipe

Name: Hazelnut Chocolate Torte With Espresso Ganache Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 eggs, separated; 1 cup plus 2 tablespoons (8 ounces) granulated sugar, divided; 1 1/2 cups (7 1/2 ounces) toasted blanched hazelnuts; 1 tablespoon packed zest from 1 orange; ½ tablespoons (6 ounces) unsalted butter, softened; 1/4 teaspoon salt; 2 teaspoons vanilla extract; 3/4 cup (2 ounces) panko crumbs; 6 ounces bittersweet chocolate, finely chopped; 1/2 cup plus 2 tablespoons heavy cream; 1/2 teaspoon instant espresso powder

Servings: persons

8 eggs, separated
1 cup plus 2 tablespoons (8 ounces) granulated sugar, divided
1 1/2 cups (7 1/2 ounces) toasted blanched hazelnuts
1 tablespoon packed zest from 1 orange
½ tablespoons (6 ounces) unsalted butter, softened
1/4 teaspoon salt
2 teaspoons vanilla extract
3/4 cup (2 ounces) panko crumbs
6 ounces bittersweet chocolate, finely chopped
1/2 cup plus 2 tablespoons heavy cream
1/2 teaspoon instant espresso powder

1
Adjust oven rack to middle position and preheat oven to 350&degF. Butter 9-inch springform pan. In food processor, pulse 1 cup sugar with hazelnuts until finely ground.
2
In large bowl, whisk yolks, hazelnut mixture, zest, butter, salt, and vanilla until combined; set aside.
3
Using mixer fitted with whip attachment, beat whites on medium-high speed to opaque. Slowly add remaining 2 tablespoons sugar and continue to beat to soft peaks. Fold meringue into hazelnut mixture, alternating with panko crumbs.
4
Pour into pan and bake until center is just set and toothpick inserted into the middle comes out clean (see headnote), about 40 minutes. Let cake cool in pan for 15 minutes, then remove sides of pan and let cake cool completely before glazing.
5
In heatproof bowl, heat chocolate with cream and espresso powder, until chocolate is melted and the mixture is smooth. Place cake on wire rack set in a rimmed baking sheet. Pour ganache over cake. Chill to set ganache. Serve.

902

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 8 eggs, separated, 1 cup plus 2 tablespoons (8 ounces) granulated sugar, divided, 1 1/2 cups (7 1/2 ounces) toasted blanched hazelnuts, 1 tablespoon packed zest from 1 orange, and more.

Yes, Hazelnut Chocolate Torte With Espresso Ganache Recipe 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.

Hazelnut Chocolate Torte With Espresso Ganache Recipe

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