Recipes - Chocolate Hazelnut Torte Recipe

Ingredients

Chocolate Chiffon Cake

A

135 g of egg yolks (about 7 egg yolks)

100 ml of corn oil

100 ml of milk

30 g of cocoa powder

120 g of high ratio flour or superfine flour

1 tsp of baking powder

B

160 g of egg whites (about 4 egg whites)

¼ tsp of cream of tartar

150 g of caster sugar

Chocolate Hazelnut Filling

2 egg yolks

65 ml of boiling water

250 g of good quality dark bitter chocolate

250 g of hazelnut paste

750 ml of fresh whipping cream (whipped)

200 g of hazelnuts (toasted and chipped, divide into three portions)

Chocolate Ganache

150 ml of fresh whipping cream

375 g of cooking chocolate (chopped)

1 tbsp of butter

Cake Decoration

8 fresh strawberries

8 Ferrero Roche chocolates

Some dark white chocolate chips

Some decor gel, some snow powder

Directions

Cake Preparation

Preheat oven at 180°C. Line a 9" round cake tin.
Hand whisk ingredient A until well mix.
In a mixing bowl, whisk egg whites and cream of tartar at high speed until foamy.
Add in sugar ad whisk until stiff and glossy.
Fold ingredient A with ingredient B.
Bake for 35-40 minutes. Invert to cool. Slice into three layers horizontally.

Cake Filling

Hand whisk egg yolks. Gradually add in boiling water.
Double boil chocolate until chocolate melts.
Add in hazelnut paste. Fold in egg mixture and stir until slightly thickened.
Set aside to cool before adding into whipping cream.
Divide into three portions.

Chocolate Ganache

Double boil cream. Add in chocolate and butter and stir until smooth.

Assembling the Cake

Place a layer of cake into a 9" loose base cake tin.
Spread one portion of hazelnut filling on top of cake and top with one portion of nuts.
Repeat process with second layer and the last layer of cake.
Chill until set before pouring on chocolate ganache. Decorate as desire.
Dip a knife in hot water, slice cake.

	Chocolate Hazelnut Torte Recipe

	Ingredients Chocolate Chiffon Cake A 135 g of egg yolks (about 7 egg yolks) 100 ml of corn oil 100 ml of milk 30 g of cocoa powder 120 g of high ratio flour or superfine flour 1 tsp of baking powder B 160 g of egg whites (about 4 egg whites) ¼ tsp of cream of tartar 150 g of caster sugar Chocolate Hazelnut Filling 2 egg yolks 65 ml of boiling water 250 g of good quality dark bitter chocolate 250 g of hazelnut paste 750 ml of fresh whipping cream (whipped) 200 g of hazelnuts (toasted and chipped, divide into three portions) Chocolate Ganache 150 ml of fresh whipping cream 375 g of cooking chocolate (chopped) 1 tbsp of butter Cake Decoration 8 fresh strawberries 8 Ferrero Roche chocolates Some dark white chocolate chips Some decor gel, some snow powder Directions Cake Preparation Preheat oven at 180°C. Line a 9" round cake tin. Hand whisk ingredient A until well mix. In a mixing bowl, whisk egg whites and cream of tartar at high speed until foamy. Add in sugar ad whisk until stiff and glossy. Fold ingredient A with ingredient B. Bake for 35-40 minutes. Invert to cool. Slice into three layers horizontally. Cake Filling Hand whisk egg yolks. Gradually add in boiling water. Double boil chocolate until chocolate melts. Add in hazelnut paste. Fold in egg mixture and stir until slightly thickened. Set aside to cool before adding into whipping cream. Divide into three portions. Chocolate Ganache Double boil cream. Add in chocolate and butter and stir until smooth. Assembling the Cake Place a layer of cake into a 9" loose base cake tin. Spread one portion of hazelnut filling on top of cake and top with one portion of nuts. Repeat process with second layer and the last layer of cake. Chill until set before pouring on chocolate ganache. Decorate as desire. Dip a knife in hot water, slice cake.

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