Chocolate Hazelnut Torte

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 1/4 cups hazelnuts, toasted and skinned (5 oz.)
• 1/4 cup cake flour
• 12 tablespoons unsalted butter
• 6 ounces bittersweet chocolate, finely chopped
• 4 large eggs, seperated,and at room temperature
• 1 1/3 cups granulated sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons finely minced orange zest
• 6 tablespoons heavy whipping cream
• 6 ounces bittersweet chocolate, finely chopped
• 1 1/2 tablespoons light corn syrup
• 1 tablespoon hazelnut-flavored liqueur
• 1/2 tablespoon grand marnier

Recipe

• 1 oven to 325 degrees f.
• 2 grind 1 cup of the hazelnuts in a food processor with the cake flour.
• 3 set aside.
• 4 melt the butter and chocolate in a double boiler over hot water.
• 5 whisk until smooth.
• 6 in the bowl of your mixer, whip the yolks, 2/3 c.
• 7 of the sugar, and the salt on high speed until thick and light colored.
• 8 reduce the speed to low and add the chocolate mixture.
• 9 add the ground hazelnut mixture and the orange zest and mix on low until combined.
• 10 in a clean mixer bowl (which you've wiped clean with a paper towel and some vinegar), whip the whites on medium speed until soft peaks form.
• 11 adjust the speed to high, anc continue to whip, adding the rest of the sugar in a steady stream.
• 12 whip until the egg whites are stiff and shiny.
• 13 mix 1/4 of the whites into the yolk mixture.
• 14 then gently fold the remaining whites into the mixture until you can see no more streaks.
• 15 spread the batter into one 9x3 inch round cake pan, bottom lined with parchment paper.
• 16 bake for about 45-50 minutes, or until the cake is just beginning to pull away from the pan, or a skewer inserted in the center comes out clean.
• 17 cool to room temperature before unmolding.
• 18 for the glaze: scald the cream.
• 19 pour it over the chocolate, and whisk in the remaining ingredients.
• 20 whisk until very smooth.
• 21 set the glaze aside to thicken, about 30 minutes.
• 22 evenly spread/pour the glaze over the top and sides of the cake.
• 23 chop the remaining hazelnuts and gently sprinkle them along the edge of the cake.
• 24 store this cake at room temperature.