Time 1h15m Yield 12 servings. Number Of Ingredients 12 Steps:
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment. Trace two 8-in. circles 1/2 in. apart on the paper; set aside., Add vinegar, 1/2 teaspoon vanilla and salt to egg whites; beat until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread over paper circles. Sprinkle with hazelnuts; cut through meringues with a knife to swirl nuts., Bake at 375° for 30-35 minutes or until the meringue and nuts are lightly browned. Cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container. In a microwave, melt chocolate and shortening; stir until smooth. Cool to room temperature., To assemble, place a meringue, flat side down, on a serving plate; spread with half of the melted chocolate. In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and remaining vanilla; beat until stiff peaks form. Spread half over chocolate layer. Arrange sliced strawberries over whipped cream., Spread flat side of remaining meringue with melted chocolate. Place chocolate side down over strawberries; spread with remaining whipped cream. Refrigerate for up to 4 hours before serving. Garnish with halved strawberries.
Time 55m Yield 6 servings. Number Of Ingredients 16 Steps:
In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with sour cream and coffee. Beat just until combined., Pour into 2 greased and floured 6-in. round baking pans. Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, melt chocolate with cream and sugar over low heat; stir until smooth. Remove from the heat; whisk in Nutella. Transfer to a small bowl; cover and refrigerate until frosting reaches spreading consistency, stirring occasionally. , Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls and hazelnuts if desired.
Time 30m Yield 10 to 12 servings Number Of Ingredients 6 Steps:
Preheat the oven to 325 degrees F. Coat bottom and bottom inch of sides of a 10-inch spring-form pan with softened butter. Layer 1 cup chopped hazelnuts on bottom of pan. In food processor or blender, combine remaining 1 cup hazelnuts, eggs, pudding mix, and melted butter. Process until well-mixed and nuts are ground fine. Pour into prepared pan. Bake about 20 minutes or until edges of torte are firm but center jiggles when pan is shaken. Remove from oven and cool 10 minutes. Release pan sides. Cool to lukewarm then transfer to serving plate and dust with cocoa powder and powdered sugar. Serve at warm or at room temperature.
Time 35m Yield 4 servings Number Of Ingredients 6 Steps:
Preheat oven to 325 degrees F. Butter and parchment a 9-inch cake pan In the bowl of a food processor, grind chocolate and hazelnuts down to a fine paste. Add soft butter and sugar and pulse until thoroughly incorporated. Add eggs 1 by 1. Scrape down bowl carefully. Add flour. Fill prepared cake pan with torte batter. Spread carefully to level and bake for 20 to 25 minutes until cake tester comes out clean.
Yield Makes 8 to 10 servings Number Of Ingredients 11 Steps:
for cake: Preheat oven to 375°F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment. Butter and flour parchment. Finely grind hazelnuts and 2 tablespoons sugar in processor. Place 2/3 cup ground-nut mixture in medium bowl; add flour and whisk to blend. Reserve remaining nut mixture for garnish. Using electric mixer, beat eggs and 2/3 cup sugar in large bowl until mixture is thick and slowly dissolving ribbon forms when beaters are lifted, about 8 minutes. Fold in flour mixture in 3 additions. Transfer batter to prepared pan. Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes. Transfer cake to rack. Cool in pan 10 minutes. Run small knife between pan sides and cake to loosen. Turn cake out onto rack; peel off parchment. Cool completely. for ganache: Bring cream to simmer in large saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Pour into 13x9x2-inch glass dish. Refrigerate until ganache thickens to spreadable consistency, stirring occasionally, about 1 hour 30 minutes (ganache will resemble thick pudding). Transfer 3/4 cup chocolate ganache to small bowl; set aside for garnish. Cut cake horizontally into 2 layers (layers will be thin). Place 1 cake layer, cut side up, on platter. Spread 1/2 cup chocolate ganache over. Arrange sliced strawberries in slightly overlapping concentric circles over ganache. Spread 1/2 cup ganache over cut side of second cake layer. Place cake layer atop strawberries, ganache side down, and press slightly to adhere. Spread remaining chocolate ganache over sides and top of cake. Gently press reserved ground hazelnuts onto sides of cake. Transfer reserved 3/4 cup ganache to pastry bag fitted with medium star tip. Pipe 8 rosettes around top edge of cake, spacing apart. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before continuing.) Starting 1/3 inch from stem end of whole strawberries, thinly slice strawberries lengthwise to tip. Press slices slightly to fan. Place fanned berries between rosettes on cake. Garnish with additional toasted hazelnuts, if desired.
Time 1h10m Yield 12 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Line sides and bottom of 9" springform pan with parchment paper. Beat egg yolks in mixing bowl and add 3/4 cup sugar gradually, beating until light and fluffy. In second large bowl, lightly beat egg whites and add remaining 1/4 cup sugar, beating until stiff. Fold yolk mixture into whites. Fold in hazelnuts, flour and 1 tsp of the orange zest. Pour batter into prepared pan. Bake 45 minutes at 350. Let cool, then chill. Slice horizontally into 3 layers and set aside. Using a mixer, cream together butter and icing sugar in a large bowl, then whip together with orange liqueur and remaining 1/2 tsp orange zest at high speed until light and fluffy. Place 2/3 of orange filling in a separate bowl and gently combine with 2/3 of the strawberries. Place one layer of cake on plate, spread with 1/2 or strawberry filling. Add middle cake layer and repeat. Put third layer on top and spread with remaining filling (the 1/3 without berries). Decorate with remaining strawberries and refrigerate.
Yield Makes one 8 1/2-inch torte Number Of Ingredients 10 Steps:
Preheat oven to 225 degrees. Butter an 8 1/2-inch springform pan; sprinkle with cocoa, and tap out excess. In a small bowl, combine currants and whiskey or hot water. Let macerate at least 10 minutes or up to 30 minutes. Strain currants in a fine sieve, and discard whiskey. In a small saucepan over medium heat, bring cream and butter almost to a boil; making sure all butter is melted. Place chocolate in a medium heatproof bowl, and pour the cream over to cover. Whisk gently until chocolate is melted and mixture is combined. In a medium bowl, whisk together the eggs, sugar, and salt. Whisk into chocolate mixture, and stir in nuts and currants. Pour mixture into prepared pan. Bake until edges are set and center is still a little soft to the touch, about 2 hours. Transfer to a wire rack to cool completely. Cover with plastic wrap, and chill overnight in the refrigerator. When ready to serve, remove from refrigerator, and dust with cocoa powder.
Number Of Ingredients 14 Steps:
Make torte: In a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth, and cool. Spread hazelnuts in a shallow baking pan and toast in oven until they begin to turn pale golden, 7 to 10 minutes. Cool hazelnuts completely. Discard any hazelnut skins that rub off easily and transfer nuts to food processor. Add 3 tablespoons sugar and grind mixture fine. In a large bowl with an electric mixer beat together butter and remaining 2/3 cup sugar until light and fluffy. Add yolks, 1 at a time, beating well after each addition, and beat in vanilla, salt, and melted chocolate. Beat in hazelnut mixture until combined well. In another large bowl with cleaned beaters beat whites with a pinch salt until they just hold stiff peaks. Whisk about one-fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly. Spread batter evenly in springform pan and bake in middle of oven 45 to 55 minutes, or until a tester comes out with crumbs adhering. Cool torte completely in pan on a rack and remove side of pan. Invert torte onto a serving plate and discard wax paper. Make glaze: Put chocolate in a small metal bowl. In a small saucepan bring cream to a boil and pour over chocolate. Stir glaze just until completely smooth and let stand until thickened slightly, about 20 minutes. Spread glaze evenly over top and side of torte. With a small icing spatula or butter knife make parallel lines through glaze across top to create a design. Garnish top and bottom edge of torte with chopped hazelnuts and let torte stand until glaze is set, about 2 hours. Serve torte with whipped cream or ice cream.
Time 1h15m Yield 8 servings Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees. Line the bottom of an 8-inch round cake pan with parchment paper, and lightly butter it. Combine hazelnuts, chocolate, lemon zest and orange zest in a food processor. Pulse until finely ground. Combine egg yolks and 1/4 cup sugar in an electric mixer. Whisk on high speed for about 3 minutes, until light and creamy. Turn speed to low, and mix in the ground hazelnut-chocolate mixture. Place egg whites in a clean bowl, and whip at medium speed until frothy. Increase to high speed, and whip until softly peaked. Continue to whip, gradually adding remaining sugar, until stiff. Fold a third of the beaten egg whites into the batter, and when they are almost completely incorporated, fold in the rest. Spread in prepared pan, and bake for about 35 minutes, until a cake tester comes out clean. Cool briefly on a rack. The cake will drop somewhat as it cools. Remove the cake from the pan, and invert it. Peel off the paper. Serve while still warm, with ice cream.
Time 2h5m Yield 10 serving(s) Number Of Ingredients 12 Steps:
For Torte: Preheat oven to 200 degrees F. In a large bowl using electric mixer, beat egg whites until soft peaks form, about 3 - 5 minutes. Gradually add sugar, beating continuously until all sugar is dissolved and egg whites form stiff glossy peaks, about 15 - 20 minutes. Fold hazelnuts into egg whites. Spoon into pastry bag and pipe out three 9-inch diameter, 1/2-inch high meringue discs onto baking sheet lined with parchment paper or brown paper buttered and lightly dusted with cornstarch. Smooth meringues. Bake until very lightly browned and firm to touch, about 1 - 1 1/2 hours. Let cool on wire racks in a dry place or dry in oven with heat turned off and door ajar. For Filling: Reserve enough whole strawberries of uniform size to top on 9-inch disc. In shallow broiler pan, place whole strawberries and sprinkle with sugar. Place under broiler for 1 minute to glaze; set aside. Thinly slice remaining strawberries and place in large bowl; set aside. In another large bowl, combine cream and powdered sugar. Whip until almost stiff. Add Grand Marnier and continue whipping until stiff. Spread one-third raspberry preserves over each meringue. Cover each with layer of sliced strawberries, using one-third per layer. Cover two discs with whipped cream leaving third disc for top torte. Very carefully stack meringue discs in layers. Cover top disc with whipped cream. Decorate top with glazed whole strawberries. Cover sides of torte with remaining whipped cream. If desired, decorate with rosettes of whipped cream and mint leaves. NOTE: This torte is meant to be enjoyed soon after making it as the baked meringue will lose it’s crispness due to moisture of ingredients within layers.
More about “hazelnut chocolate and strawberry torte recipes”
Time 1h50m Number Of Ingredients 15 Steps:
For the sponge, heat oven to 180C/fan 160C/gas 4, then grease and line the base of a deep 22cm springform cake tin. Finely chop the toasted hazelnuts in a food processor, then tip into a bowl with the sugar, flour and bicarbonate of soda. Whisk the egg whites until stiff, then quickly stir the butter, milk and yolks into the dry ingredients. When the mixture is smooth, stir in one-third of the egg whites, then gently fold in the rest. Pour the mixture into the prepared tin, bake for 40-50 mins until the cake is golden andspringy to touch, then allow to cool. For the mousse, melt the chocolate in a glass bowl set over a pan of barely simmering water, then let it cool slightly. Soften the gelatine in water, squeeze out, then put in a small pan with 100ml of the cream. Gently warm over a low heat until the gelatine is melted (you shouldn’t be able to see any clear streaks in the cream), then tip into a bowl with the remaining cream and egg whites. Make sure you thoroughly scrape out the pan so no gelatine is left behind. Beat until it holds its shape, then spoon a quarter of this creamy mixture into the melted chocolate. Mix briefly until smooth. Fold in the remaining cream mix and raspberries, swirling the mixture so the berries begin to marble the mousse, then set aside until the cake is cool. To assemble, split the sponge in half and re-line the base of the cake tin with baking parchment. Use a long continuous strip of baking parchment to wrap around and line the inside, as this will help to make the sides of the finished torte look smooth. Press the bottom half of the cake back into the tin, sprinkle with half of the liqueur, then gently spoon over the mousse. Sprinkle the cut side of the top cake with the remaining liqueur and put this, liqueur-soaked side down, on top of the mousse. Press down gently, wrap the entire tin in cling film, then chill overnight. To serve, remove the torte from the fridge about 1 hr before you want to eat it, release from the tin, then gently peel off the baking parchment. Lightly dust the top of the torte with icing sugar, then pile on the chocolate curls (see box, below) and a few raspberries.
