Hazelnut torte with white and dark chocolate

1 Servings

Quantity Ingredient
7 ounces Chocolate chips
7 Egg yolks
2 cups Toasted hazelnuts
½ Unsalted butter
1¼ cup Sugar
1 tablespoon Vanilla
1 tablespoon Baking powder
8 Egg whites, beaten to stiff
Peaks
1 pinch Salt

Preheat oven to 350. Grease and flour three 9" round cake pans.

Process chocolate chips, hazelnuts and sugar in a food processor until finely minced. Add baking powder and salt. Add yolks, butter and vanilla and process until smooth. Fold whites into mixture. Pour batter into pans and bake 25 minutes. Cool thoroughly.

White Chocolate Ganache: ⅓ cup heavy cream 4 oz white chocolate, in small chunks

Heat cream slowly until very hot. Add chocolate and beat vigorously until blended. Chill, then whip until thick.

Dark Chocolate Ganache: ½ cup heavy cream 6 oz semisweet chocolate, in small chunks

Follow same procedure as with white chocolate ganache.

Lazy Gourmet Glaze: ¼ cup unsalted butter 2 Tbsp. heavy cream 4 oz.

semisweet chocolate 1 Tbsp. brandy Melt butter and chocolate together over hot, not boiling, water. Mix cream and brandy together and add to chocolate.

Assembly: Place one cake layer on plate. Spread with ½ of dark chocolate ganache. Top with another layer. Spread with white chocolate ganache. Top with third cake layer. Ice sides with remaining dark chocolate ganache. Cover with Lazy Gourmet Glaze.

This is best made a day ahead of serving and refrigerated to allow the flavours and textures to combine. This is an extremely rich dessert, enjoy!

Torte:

File

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