Heavenly Chocolate Hazelnut Torte

Allergens

Eggs, Nuts (Hazelnut)

Ingredients

• 1. For the Chocolate Cake Layers:
• 6 oz bittersweet chocolate, finely chopped
• 3/4 cup boiling water
• 1 1/4 cups all
• purpose flour
• 3/4 cup granulated sugar
• 3/4 tsp baking soda
• 1/2 tsp salt
• 3 large eggs
• 6 tbsp unsalted butter, melted 2. For the Hazelnut Mousse:
• 1 1/2 cups whole hazelnuts, toasted and skinned
• 1 cup heavy cream
• 1 14 oz can sweetened condensed milk
• 8 oz semisweet chocolate, finely chopped 3. For the Chocolate
• Hazelnut Praline:
• 1/2 cup granulated sugar
• 2 tbsp water
• 1 cup hazelnuts, coarsely chopped

Instructions

1. Prepare the chocolate cake layers by melting the chocolate in a heatproof bowl over simmering water. Remove from heat and whisk in boiling water until well combined. Set aside to cool.
2. In another bowl, sift together flour, sugar, baking soda, and salt. In another bowl, beat eggs until light and fluffy. Add the chocolate mixture and melted butter to the eggs, mixing until smooth. Stir in dry ingredients and mix well. Pour into a greased 9 inch cake pan and bake at 350°F for 25 minutes or until a toothpick inserted comes out clean. Allow to cool completely before cutting into three equal layers.
3. For the hazelnut mousse, blend the hazelnuts in a food processor until finely chopped. Add half of the nuts and heavy cream, processing until smooth. In a double boiler, melt the chocolate and mix with the remaining nuts and condensed milk. Fold the two mixtures together, then chill for at least 2 hours or until firm.
4. To make the praline, in a saucepan, combine sugar and water over medium heat, stirring until sugar dissolves. Boil without stirring until mixture turns amber. Add hazelnuts, stirring to coat. Pour onto a greased baking sheet and let cool. Once hardened, break into pieces.
5. Assemble the torte by placing one cake layer on a serving platter, followed by a layer of mousse and praline pieces. Repeat with the remaining layers and mousse. Chill for at least 4 hours or until ready to serve.

Chef’s Insight

To achieve the perfect texture, it is crucial to let the mousse chill until firm before assembling the torte.

Notes

This dessert may contain traces of peanuts, as cross-contamination could occur in the manufacturing process.