cake - chocolate hazelnut torte

By tinathorn

Ingredients

• To decorate:
• 60 grams unsalted butter
• 50 grams unsweetened cacao powder (I used Valrhona)
• 5 large egg whites
• pinch of salt
• 5 large egg yolks
• 175 grams Natvia (or alternative granulated stevia-based sweetener, or sugar)
• 1 teaspoon vanilla bean paste
• 185 grams cream (35% fat)
• 250 grams hazelnut meal, sifted
• granulated sweetener, extra (or icing sugar)
• unsweetened cacao powder, extra
• chocolate curls
• roasted hazelnuts

Details

Adapted from chocolatechillimango.com

Preparation

Step 1

Preheat the oven to 180℃. Line a 22cm loose-bottomed cake tin with silicone paper on the base and sides. Set aside.

Melt the butter and add the cacao powder, mixing well until smooth. Set aside to cool slightly.

Combine the egg whites and salt in the bowl of a mixer and whisk just until they start to reach the firm peak stage.

In a separate bowl, combine the egg yolks, sweetener (or sugar), and vanilla. Whisk until the sweetener is dissolved and the mixture is pale and gains volume.

Add the cocoa and butter mixture to the cream and add to the egg yolk mixture, along with the sifted hazelnut meal.

Gently fold together until well combined. Do not beat the mixture.

Finally, fold through the egg whites, taking care not to deflate the mixture too much, until no streaks remain.

Transfer to the prepared cake tin and bake at 180℃ for about 40 to 45 minutes or until a skewer comes out relatively clean with no uncooked batter.

Do not overbake the cake.

Let cool on a wire rack before turning out to decorate.

To decorate:

Pulverise the granulated sweetener until it is as fine as icing sugar.

Sift the sweetener (or icing sugar) with the cacao powder over the top of the cake.

You can add whatever flourishes you like ... berries, fruit, roasted hazelnuts, chocolate curls, or a simple ganache.

Serve at room temperature.

This cake keeps well, if stored in an airtight container, for several days.