Chocolate Hazelnut Torte

It's Wednesday which means it's time for another 12 Weeks of Christmas treat!  This is the second week and I decided I would share a fudgy dessert that would be perfect for any holiday get together but also great just to have around the house for when that chocolate mood strikes!

Back when I bought the hazelnuts for the Gianduja Gelato, I overestimated the amount I needed, and ended up with more hazelnuts than I needed (talk about first world problems, I know).  After looking around everywhere for recipes, I decided on a torte.

I had never made a torte before and I must say, it was fun! I really liked watching this come together as a result of all the different parts-plus watching egg whites grow and firm up in the mixer makes me giddy!  Not at all difficult-just quite bit of steps. While this isn't the prettiest of cakes (it's supposed to collapse and have a cracked appearance), it definitely is not short on flavor and the texture is perfect-a little crispy on the outside and soft and gooey and fudge-like on the inside.

Thanks to Brenda over at Meal Planning Magic for hosting the 12 Weeks of Christmas Blog Hop!  For all you other bloggers out there, be sure to visit her site if you're interested in joining in on the hop-it's not too late!

Chocolate Hazelnut Torte

1/2 cup (70 grams) hazelnuts
1/4 cup (30 grams) all purpose flour
1/4 teaspoon salt
4 large eggs
6 ounces (170 grams)semisweet or bittersweet chocolate, chopped
6 ounces (170 grams) unsalted  butter, cut into pieces
3/4 cup (150 grams) granulated white sugar(divided)
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar


To toast nuts: Preheat oven to 350 degrees F. Spread the hazelnuts on a baking sheet and bake for 15 minutes or until brown and fragrant. Remove from oven, allow to cool slightly and then rub the toasted hazelnuts in a kitchen towel to remove as much of the papery skin as possible. Discard the skins.

Place peeled hazelnuts in a food processor, add in the flour and salt, and process until hazelnuts are finely ground. Set aside.

To make Torte: Increase the oven temperature to 375 degrees F (190 degrees C). Line the bottom of an 8 x 3 inch (20 x 7.5 cm) round cake pan or spring form pan with parchment paper.

Separate the eggs while they are still cold, placing the yolks in one bowl and the whites in another. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (approximately 30 minutes).

Meanwhile, melt the chocolate and butter (I used the microwave in 30 second intervals). Set aside.

In the bowl of an electric mixer, or using a hand mixer, beat the egg yolks with 1/2 cup (100 grams) sugar until pale and thick (about 3 - 5 minutes). (When you raise the beaters the mixture shouls slowly fall back in a ribbon.) Beat in the vanilla extract. Using a rubber spatula, gently fold in the warm chocolate-butter mixture and the nut and flour mixture. Set aside.

In a clean bowl, with the whisk attachment, beat the egg whites, at medium speed, until foamy.  Add the cream of tartar. Continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) sugar, beating at high speed until stiff but not dry. With a large spatula or whisk, fold in a small amount of the egg whites into the chocolate batter to lighten it. Quickly fold in the remaining whites. Do not over mix or the batter will deflate. Pour the mixture into the prepared cake pan and smooth out the top. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake shows moist crumbs.

Cool the torte completely in the pan on a wire rack. It will rise and then fall in the center, leaving a higher rim of cake around the sides and there will also be some cracking and crumbs. Once the torte has cooled completely remove from pan. Serve with softly whipped cream and/or ice cream.

Note: For an even more decadent dessert, you can cover the torte with chocolate ganache if desired

Source: Joy of Baking