Category:
Baked Goods, Desserts

Seasons:
December, November, October, September, August, July, June, May, April, March, February, January

Courtesy of Angela Giles, Blue Note Bakery

Note: Tastes great served with orange confit & crème friache.

For 8 Serving(s)

1/4 cups finely ground hazelnuts
5 1/2 ounces toasted hazelnuts
5 1/2 ounces bittersweet chocolate
3 teaspoons lemon or orange zest
6 egg yolks–room temperature
1/4 cups sugar
6 egg whites–room temperature
1/4 cups sugar
powdered sugar and grated chocolate for dusting

Chocolate Hazelnut Torte Directions

Preheat oven to 350°.

Line 9” cake pan with parchment paper or grease with pan spray & finely ground hazelnuts.

Grind the toasted nuts, chocolate and zest in a food processor, pulsing so as not to melt the chocolate.

Whip yolks and sugar to full volume (approximately 3 minutes). Fold in chocolate and nut mixture. Whip whites and sugar to medium peaks but not dry. Fold in whites to yolk mixture one-third at a time to lighten batter.

Pour batter into prepared pan & place in preheated oven for 25-35 minutes or until top springs back when touched in the center.

Let cool 15 minutes before removing from pan. Place on plate & dust with powdered sugar & grated chocolate.