Hungarian Hazelnut Torte
CDKitchen https://www.cdkitchen.com
Serves/Makes: 12 | Ready In: 1-2 hrs
Ingredients:
8 ounces semisweet chocolate, coarsely chopped
3/4 cup hazelnuts, finely ground
3/4 cup granulated sugar
3/4 cup dry white wine, such as Chablis or Chardonnay
1 tablespoon fine dry bread crumbs
6 large eggs, separated
1/4 teaspoon salt
***TOPPING***
1 cup heavy cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract
whole hazelnuts, to decorate
Directions:
Preheat the oven to 325 degrees F. Butter and flour a 13- x 9-inch baking pan.
Stir the chocolate, hazelnuts, sugar, wine, and bread crumbs in a large saucepan over medium-low heat until the chocolate is melted. Set aside to cool.
Beat the egg whites and salt in a large bowl with an electric mixer at high speed until stiff peaks form. With mixer at medium speed, beat the egg yolks in a large bowl until pale. Use a large rubber spatula to fold the yolks into the chocolate mixture. Fold in the beaten whites.
Spoon the batter into the prepared pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake completely in the pan on a rack.
For Topping: With mixer at high speed, beat the cream, sugar, and vanilla in a medium bowl until stiff. Spread the top of the cake with the cream and decorate with the hazelnuts.
Recipe Location: https://www.cdkitchen.com/recipes/recs/1772/Hungarian-Hazelnut-Torte128318.shtml
Recipe ID: 99191
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