Chocolate Hazelnut Torte is a traditional Canadian recipe for a classic rich chocolate cake made with beaten eggs, whipping cream, dark chocolate and ground hazelnuts that's oven baked and covered in a thick chocolate topping. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Chocolate Hazelnut Torte.
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Ingredients:
For the Cake:
500g dark chocolate, chopped
6 eggs
2 tbsp Frangelico (hazelnut liqueur)
170g ground hazelnuts
250ml whipping cream
For the Chocolate Topping:
200g dark chocolate, chopped
190ml whipping cream
1 tsp Frangelico
12 whole hazelnuts, lightly toasted
Method:
Half fill a saucepan with water. Bring to a boil then take off the heat. Add the chocolate to a heat-proof bowl and sit on top of the saucepan (ensure the bowl is not touching the water). Cook, stirring occasionally, until the chocolate has melted.
Bring another pan, half-filled with water to a simmer. Crack the eggs into a heat-proof bowl and add the Frangelico. Sit over the water (this should be barely simmering), ensuring that the bowl is not touching the water. Beat the egg mixture until light and foamy then take off the heat.
Using a metal spoon, quickly fold the melted chocolate and ground nuts into the egg mixture until just combined (do not over-mix, or you will lose the air). Rapidly pour into a well-greased, deep, 20cm diameter cake tin lined with baking paper. Sit the cake tin in a roasting tin and half-fill with boiling water.
Transfer to an oven pre-heated to 150°C and bake for 1 hour, or until the cake is just set. Take out of the oven then remove the cake tin from the roasting dish. Allow to cool to room temperature then cover with clingfilm (plastic wrap) and set aside in the refrigerator to cool over night.
The following morning, cut a 17cm diameter circle from heavy cardboard. Invert the cake onto this disc then place on a wire rack and leave until the cake is at room temperature.
To decorate, combine the chocolate, cream and Frangelico in a small pan. Heat gently over low heat, stirring frequently, until the chocolate has melted and the mixture is smooth.
Pour this chocolate mixture over the centre of the cake. Tilt the cake slightly so that it is evenly covered with the chocolate mix (allow this to run down the sides of the cake).
Transfer to the refrigerator and chill until the topping has just set. Carefully transfer the cake to a serving dish and arrange the toasted hazelnuts around the rim. Slice into thin wedges and serve.
