Chocolate Hazelnut Torte with Chocolate Ganache and Toffee Hazelnuts

Chocolate Hazelnut Torte with Chocolate Ganache and Toffee Hazelnuts
Our Chocolate Hazelnut Torte is the ultimate, decadent, indulgence when you have a sugar craving.

A torte is a cake made with many eggs and often grated nuts usually covered with a rich frosting. Our Chocolate Hazelnut Torte is the ultimate torte. It is decadent and indulgent and made with dark chocolate and hazelnut meal and topped with Chocolate Ganache and Toffee Hazelnuts.

Chocolate Hazelnut Torte with Chocolate Ganache and Toffee Hazelnuts Recipe

Serves 6-8

Ingredients:

200g dark chocolate, broken into pieces

125g butter

½ cup brown sugar

½ cup self-raising flour

½ cup plain flour

¼ cup baking cocoa or dutch cocoa

½ tsp bicarbonate of soda

1 cup hazelnut meal

½ cup milk

2 eggs

1 tbsp light olive oil

Toffee Hazelnuts

½ cup caster sugar

⅓ cup toasted hazelnuts

Chocolate Ganache

100g dark chocolate, extra

¼ cup cream

Method:

Preheat oven to 160C. Grease a 6-cup capacity fancy mould or 20cm cake tin with butter. Place into the fridge for 10 minutes. Re-brush mould with butter and line base with baking paper.

Put chocolate and butter into 
a heat-proof bowl over a saucepan of simmering water, stirring occasionally, until chocolate is melted and smooth. Remove from heat and stir in sugar. Sift flours, cocoa and bicarb soda over chocolate mixture. Add hazelnut meal and gently stir until combined.

Whisk milk, eggs and oil in a jug. Add to chocolate mixture and stir until combined. Spoon cake mixture into prepared cake pan. Smooth top. Bake for 1 hour or until a skewer comes out clean when inserted into the centre of the cake. Stand for 5 minutes before turning out onto a wire rack to cool.

To make toffee hazelnuts, put caster sugar into a small saucepan over medium-low heat. Heat without stirring, shaking pan often, until sugar dissolves and turns a rich golden colour. Remove pan from heat and add hazelnuts. Remove one at 
a time, with tongs and place onto a sheet 
of baking paper. When cold and toffee is hard, store in an airtight container.

To make chocolate ganache, put extra chocolate and cream into a small heat-proof bowl over a saucepan of simmering water. Stir occasionally until chocolate has melted and a smooth chocolate sauce forms.

When cold, decorate cake with chocolate ganache and toffee hazelnuts.

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