Chocolate Hazelnut Torte
Ingredients
¼ c. finely ground hazelnuts
5½ oz toasted hazelnuts
5½ oz. bittersweet chocolate
3 t. lemon or orange zest
6 egg yolks–room temperature
¼ c. sugar
6 egg whites–room temperature
¼ c. sugar
powdered sugar and grated chocolate for dusting
Methods/steps
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.
Note: Tastes great served with orange confit & crème friache.
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