Chocolate Espresso-Nut Torte Recipe

By bweber

Ingredients

• GANACHE:
• 5 Eggland's Best Eggs, separated
• 1 teaspoon baking cocoa
• 1 cup hazelnuts, toasted and skins removed
• 3 tablespoons dark brown sugar
• 1/2 cup butter, softened
• 2/3 cup sugar
• 6 ounces bittersweet chocolate, melted and cooled
• 1 teaspoon instant espresso powder
• 1 teaspoon almond extract
• 1/4 teaspoon salt
• 6 ounces bittersweet chocolate, chopped
• 1/2 cup heavy whipping cream
• 1/2 cup finely chopped almonds, toasted

Details

Servings 14
Preparation time 40mins
Cooking time 75mins
Adapted from tasteofhome.com

Preparation

Step 1

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line the bottom of a greased 9-in springform pan with waxed paper; grease the paper and dust with cocoa. Set aside.

Place hazelnuts and brown sugar in a food processor; cover and process until ground. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add egg yolks, one at a time, beating well after each addition. Beat in the melted chocolate, espresso powder, extract and salt. Gradually add hazelnut mixture.

In a large bowl with clean beaters, beat egg whites until stiff peaks form. Fold into batter. Spread into prepared pan. Place pan on a baking sheet.

Bake at 375° for 35-40 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Cool on a wire rack to room temperature. Remove sides of pan and invert onto a serving plate.

Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes.

Spread ganache over top and sides of cake; press almonds onto sides. Cover and refrigerate for 30 minutes or until set.
Yield: 14 servings.