Chocolate Torta with Salted Hazelnuts

By Trix

Corso 32 Restaurant Recipe

Ingredients

• Torta
• 1 1/4 lbs of Callebaut semi-sweet chocolate, chopped
• 2 1/2 cups whipping cream (35%) divided
• 1 large egg yolk
• Hazelnuts
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 1/2 tsp corn syrup
• 1 tbsp kosher Salt
• 1 3/4 cups hazelnuts roasted and peeled

Details

Adapted from corso32.com

Preparation

Step 1

To make Torta, brush 9x13 baking pan or 9/10 inch cheesecake pan with removable bottom with oil. Line with parchment paper. In a heatproof bowl fitted over pan of gently simmering water, melt chocolate with half of cream, stirring until smooth. Remove from heat and cool until lukewarm. Whip remaining cream until stiff peaks. Stir yolk into chocolate mixture. Fold in whipped cream until combined. Pour into prepared pan. Wrap pan in plastic wrap. Refrigerate for 4 hours.
In a medium frying pan, heat sugar, water and corn syrup over medium heat. Cook, watching pan closely, until dark amber color. Remove from heat. With wooden spoon, stir in salt followed by nuts. Stir until completely coated. Spread on parchment lined baking sheet to cool. To serve, cut sorta with wet knife into desired pieces. Lightly crush nuts and sprinkle on top.