Chocolate Hazelnut Torte

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 1/2 cup hazelnuts, plus
• 12 hazelnuts (to garnish)
• 6 ounces bittersweet chocolate, finely chopped
• 8 tablespoons unsalted butter, at room temperature
• 2/3 cup sugar, plus
• 2 tablespoons sugar
• 5 eggs, separated
• 1/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/8 teaspoon cream of tartar
• 9 ounces bittersweet chocolate, finely chopped
• 12 tablespoons unsalted butter, at room temperature, cut into small pieces
• 1 1/2 tablespoons light corn syrup

Recipe

• 1 preheat an oven to 375°f.
• 2 lightly butter and flour a 9-inch round springform cake pan.
• 3 to make the torte, spread the 1/2 cup hazelnuts on a baking sheet and toast in the oven until lightly browned and fragrant, 5 to 7 minutes.
• 4 while the nuts are still warm, place them in a kitchen towel and rub with the towel to remove the skins.
• 5 do not worry if bits of skin remain.
• 6 set aside.
• 7 place the chocolate and butter in a large heatproof bowl set over but not touching gently simmering water in a saucepan.
• 8 stir often until the chocolate melts, then remove from the heat.
• 9 in a food processor fitted with the metal blade or in a blender, combine the skinned nuts with the 2/3 cup sugar.
• 10 pulse until finely ground.
• 11 add to the chocolate mixture and stir until blended.
• 12 let cool; then add the egg yolks one at a time, beating well after each addition.
• 13 in a bowl, sift together the flour and cocoa.
• 14 stir into the chocolate mixture.
• 15 in another bowl, using an electric mixer, beat the egg whites and cream of tartar until soft peaks form.
• 16 add the 2 tbs sugar and beat until stiff peaks form.
• 17 using a rubber spatula, fold one-fourth of the whites into the chocolate mixture to lighten it.
• 18 then fold in the remaining whites just until no streaks remain.
• 19 pour into the prepared pan.
• 20 bake until a skewer inserted into the center comes out almost clean, 35 to 40 minutes.
• 21 transfer the pan to a wire rack and let cool.
• 22 to make the glaze, combine the chocolate, butter and corn syrup in a heatproof bowl set over but not touching gently simmering water in a saucepan.
• 23 stir often until the chocolate melts, then remove from the heat and stir until smooth.
• 24 let cool, stirring occasionally, for 15 minutes; the glaze will thicken slightly.
• 25 set the rack over a baking sheet, invert the torte onto the rack and lift off the pan.
• 26 pour on the glaze, tilting the torte to coat the top and sides completely.
• 27 when the glaze stops dripping, place the 12 hazelnuts around the top of the cake.
• 28 transfer to a serving plate and serve.
• 29 makes one 9-inch torte.