Best 7 Hazelnut Cappuccino Torte Recipes

CAPPUCCINO TORTE

Steps:

• In a large bowl, combine the crumbs, sugar and butter; press onto the bottom of an ungreased 9-in. springform pan. Chill., For ganache, place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Add butter and corn syrup; stir until smooth. Cool slightly, stirring occasionally. Pour over crust. Chill until firm, about 2 hours., For buttercream, dissolve coffee granules in hot water; set aside. In a large heavy saucepan over medium-high heat, bring brown sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook and stir for 2-5 minutes or until mixture is thickened. Remove from the heat; stir in dissolved coffee. Cool to room temperature., In a large bowl, beat butter until fluffy. Gradually beat in cooked sugar mixture. Beat on high for 2 minutes or until fluffy and light caramel-colored. Beat in cooled chocolate until blended. Spread over ganache layer. Refrigerate for 4 hours or overnight., Several hours before serving, prepare coffee whipped cream. In a small bowl, combine 1 tablespoon cream and coffee; stir until coffee is dissolved. Beat in remaining cream until it begins to thicken. Gradually add confectioners' sugar and vanilla; beat until stiff peaks form. , Carefully run a knife around edge of springform pan to loosen; remove sides. Frost top of torte with whipped cream; garnish with chocolate curls if desired. Refrigerate until serving.

HAZELNUT TORTE

Steps:

• In a large bowl, beat egg yolks and sugar until thick and lemon-colored. Stir in nuts. In another bowl, beat egg whites and salt until stiff peaks form. Fold a small amount into batter until no streaks of white remain; add remaining egg whites. , Pour into an ungreased 9-in. springform pan. Bake at 350° for 35-40 minutes or until top springs back when lightly touched. Invert pan; cool completely. , Just before serving, remove sides of pan. If desired, drizzle with icing, sprinkle with nuts and garnish with mint.

HAZELNUT CAPPUCCINO TORTE

Steps:

• Preheat oven to 350 degrees.
• Using food processor, chop hazelnuts, chocolate, orange zest and lemon zest until finely ground. Set aside.
• Beat egg yolks with 1/4 cup of the sugar until light and creamy (about 5 minutes). Fold into hazelnut mixture.
• In separate bowl, beat egg whites until frothy. Gradually beat in another 1/4 cup sugar until soft peaks form. Continue beating until stiff peaks form and then fold into hazelnut mixture.
• Spread in greased and floured springform pan. (It is also a good idea to put parchment on the bottom of the pan for easier removal.).
• Bake at 350 degrees for 30 minutes. Let cool and then unmould.
• In bowl, combine mascarpone cheese, cream, remaining sugar and liqueurs. Beat until stiff and smooth. Spread over cake.
• Just before serving, sprinkle with espresso granules and nutmeg. Decorate with whipped cream and chocolate covered espresso beans if desired.

HAZELNUT TORTE

Steps:

• Chop the hazelnuts in a food processor or mini-chopper to small bits-not to a powder. Set aside. Whisk or sift together the flour, baking powder, and salt. Butter and flour the cake pan. Preheat the oven to 350˚ with a rack in the center.
• In the mixer, cream the butter and sugar together until light, smooth, and fluffy; scrape the sides of the bowl as needed. Incorporate the eggs, olive oil, and orange zest in several additions, blending each in at slow speed, scraping the bowl, then beating at high speed for a couple of minutes to lighten.
• On slow speed, incorporate the dry mix in several additions, alternating with splashes of milk. Scrape the bowl when both are added, and beat briefly on high. Fold in the chopped nuts and chocolate by hand, and blend in well.
• Scrape the batter into the cake pan, and smooth the top. Bake until a cake tester comes out clean, about 45 minutes. The top should be lightly browned and just spring back to a light touch.
• Cool on a wire rack for 30 minutes or so, remove the side ring of the springform, and let the cake cool completely. Cut in wedges, and serve topped with powdered sugar or whipped cream.
• The torte will keep in the refrigerator for a week, well wrapped in plastic, or you can freeze it for longer storage. When serving torte that has been chilled or frozen, toast the cut pieces in the oven (or toaster oven) to bring out the flavors.

HAZELNUT TORTE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan; set aside.
• Place hazelnuts in the bowl of a food processor; process until coarsely chopped and set aside.
• In a large bowl, whisk together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, mix together butter and sugar until light, smooth, and fluffy, scraping down the sides of the bowl as necessary. Add the eggs, olive oil, and orange zest, mixing well on slow speed after each addition.
• With mixer on low speed, add flour mixture in 3 parts, alternating with milk and beginning and ending with flour; beat until just combined. Scrape down sides of bowl and beat on high speed about 2 minutes; fold in nuts and chocolate.
• Pour batter into prepared cake pan, smoothing top with a spatula. Bake until a toothpick inserted into the center of the cake comes out clean and the top is light brown and just springs back when lightly touched, about 45 minutes.
• Transfer cake to a cooling rack; let cool 30 minutes. Remove outer ring of pan; let cool completely. Cut into wedges and serve dusted with confectioners' sugar or whipped cream, if desired.

HAZELNUT CITRUS TORTE

Steps:

• Heat oven to 350 degrees. Line the bottom of an 8- or 9-inch springform pan with parchment and brush pan with olive oil.
• Combine a third of the sugar (about 1/3 cup), the hazelnut flour and the quinoa flour in a bowl.
• In another bowl, use an electric mixer to whip another third of the sugar with the egg yolks on medium speed until thick and pale yellow in color, about 5 minutes. Beat in 1/4 cup olive oil, the lemon zest and the citrus juices. Fold in the dry ingredients.
• In a clean bowl, use an electric mixer to beat egg whites and salt until frothy. Beat in remaining sugar on high speed until stiff peaks form, about 2 to 5 minutes. Fold a third of the egg-white mixture into batter. Gently fold in remaining egg-white mixture in 2 batches. Pour batter into pan.
• Bake 30 to 35 minutes. Remove from oven and cool. Remove pan sides. Invert pan, remove parchment and turn cake right side up onto a plate.

COFFEE, HAZELNUT AND RASPBERRY TORTE

Steps:

• For filling:
• Press raspberries through fine sieve into small bowl. Press jam through same sieve into raspberry puree; discard seeds. Stir to blend well. Cover and chill overnight.
• For frosting:
• Combine 3/4 cup cream, white chocolate and coffee crystals in heavy medium saucepan. Stir over low heat just until chocolate melts, coffee dissolves and mixture is smooth. Remove from heat. Let stand until cool and thick, whisking occasionally, about 1 1/2 hours.
• Using electric mixer, beat 1 3/4 cups cream in large bowl until firm peaks form. Fold large spoonful of whipped cream into chocolate mixture to lighten. Fold chocolate mixture into whipped cream in 4 additions. Cover and refrigerate frosting until very firm, about 6 hours. (Can be prepared 1 day ahead; keep chilled.)
• For cake:
• Preheat oven to 350°F. Line three 9-inch diameter cake pans with 1 1/2-inch-high sides with parchment. Butter and flour parchment. Combine nuts, flour, 1/4 cup sugar, coffee crystals and salt in processor. Blend until nuts are finely ground.
• Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until very thick, about 5 minutes. Beat in water and vanilla. Stir in flour mixture. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry. Fold into yolk mixture in 3 additions.
• Transfer batter to prepared pans. Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in pans on racks. Cut around pan sides to loosen cakes. Turn cakes out; peel off parchment.
• Place 1 cake on platter and second cake on piece of foil. Spread 1/3 cup filling over each; let stand 20 minutes to set up. Spread 1 cup frosting over each. Lift cake off foil; place atop cake on platter. Top with third cake. Spread remaining frosting over sides and top of torte. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate.)
• Garnish torte with fresh berries, if desired. Cut into wedges and serve.