Best 14 Hazelnut Chocolate Mocha Torte Recipes

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Indulge in the symphony of flavors with our delectable Hazelnut Chocolate Mocha Torte. This captivating dessert is a masterpiece of culinary art, featuring layers of rich chocolate cake, velvety mocha mousse, and a symphony of roasted hazelnuts. Each bite is a harmonious blend of textures and flavors, tantalizing your taste buds with a symphony of decadent delight.

Unveil the secrets of crafting this extraordinary dessert with our comprehensive recipe guide. Embark on a culinary journey as we unveil the secrets behind the perfect chocolate cake, the velvety smooth mocha mousse, and the art of tempering chocolate for a mirror-like glaze. Discover the techniques for layering these components into a stunning torte that will be the centerpiece of any special occasion.

Complement your culinary repertoire with our curated collection of additional recipes, each a testament to the versatility of chocolate and hazelnuts. Delight in the rich and nutty flavor of our Hazelnut Chocolate Biscotti, perfect for dunking in your morning coffee or savoring as an afternoon treat. Experience the irresistible allure of our Decadent Chocolate Hazelnut Truffles, a symphony of textures and flavors that will melt in your mouth.

For those seeking a gluten-free indulgence, our Flourless Chocolate Hazelnut Torte is a masterpiece of culinary artistry. This torte is a symphony of rich chocolate and roasted hazelnuts, bound together by the magic of eggs and butter. Experience the symphony of flavors and textures as you indulge in this flourless delight.

Our culinary journey concludes with a delightful Hazelnut Chocolate Mousse, a symphony of creamy chocolate and roasted hazelnuts. This mousse is a symphony of textures and flavors, perfect for a light and airy dessert or as a topping for your favorite cakes and pastries.

Let's cook with our recipes!

HAZELNUT TORTE



Hazelnut Torte image

-Helen Gerard, Milwaukie, Oregon

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10-12 servings.

Number Of Ingredients 5

6 eggs, separated
1 cup sugar
1-3/4 cups finely ground hazelnuts
Pinch salt
Chocolate icing, coarsely chopped hazelnuts and fresh mint, optional

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.

Nutrition Facts : Calories 170 calories, Fat 9g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 44mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.

HAZELNUT MOCHA TORTE



Hazelnut Mocha Torte image

This dessert is reminiscent of fine European cakes. I recently made it for my mother, who is German, and it brought back fond memories for her.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 19

6 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 cup sugar
2 cups ground hazelnuts
1/4 cup all-purpose flour
MOCHA GANACHE:
8 ounces semisweet chocolate, chopped
1 cup heavy whipping cream
3 tablespoons butter
2 teaspoons instant coffee granules
BUTTERCREAM:
2/3 cup sugar
1/4 cup water
4 large egg yolks, room temperature
1 teaspoon vanilla extract
1 cup butter, softened
1/4 cup confectioners' sugar
Additional ground hazelnuts
Whole hazelnuts and chocolate leaves

Steps:

  • In a large bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Combine hazelnuts and flour; fold into batter, 1/4 cup at a time. Spoon into two greased 9-in. round baking pans lined with waxed paper. , Bake at 300° for 25-30 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks., In a small heavy saucepan, combine the ganache ingredients; cook and stir over low heat until chocolate and butter are melted. Remove from the heat. Set saucepan in ice; stir for 3-4 minutes or until thickened. Remove from ice and set aside. , For buttercream, combine sugar and water in a large heavy saucepan. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to pan. Cook and stir 2 minutes longer. Remove from the heat; stir in vanilla. Cool to room temperature. , In a large bowl, cream butter until fluffy. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until smooth. If necessary, refrigerate until buttercream reaches spreading consistency., Place one cake layer on a serving plate. Spread with half of ganache to within 1/4 in. of edges. Top with second cake layer and remaining ganache. Freeze for 5 minutes. Spread hazelnuts into sides of cake. Garnish with whole hazelnuts and chocolate leaves. Refrigerate.

Nutrition Facts :

HAZELNUT-MOCHA DACQUOISE



Hazelnut-Mocha Dacquoise image

Provided by Food Network Kitchen

Time 4h30m

Yield 10 to 12 servings

Number Of Ingredients 9

1 1/3 cups blanched hazelnuts
1 1/2 cups plus 1/3 cup sugar
1 tablespoon kosher potato starch
6 large egg whites
1/4 teaspoon salt
1/4 cup whole milk
5 cups heavy cream
8 ounces bittersweet chocolate, coarsely chopped, plus shaved chocolate for topping
1 tablespoon instant espresso powder

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Spread the hazelnuts on a baking sheet and bake until toasted, 12 to 15 minutes; let cool completely. Combine 1 cup each hazelnuts and sugar and the potato starch in a blender or food processor and pulse until very finely ground. Transfer to a large bowl.
  • Reduce the oven temperature to 275 degrees F. Line 2 large baking sheets with parchment paper. Using a bowl as a guide, draw three 7-inch circles on the parchment with a pencil (2 circles on 1 piece and 1 circle on the other); flip the parchment so the markings face down.
  • Put the egg whites, 1/2 cup sugar and the salt in a large heatproof bowl. Set over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is warm, 2 to 5 minutes. Remove the bowl from the saucepan and beat with a mixer on medium-high speed until stiff and shiny but not dry, about 2 minutes.
  • Fold the milk and one-quarter of the egg white mixture into the nut mixture with a rubber spatula until smooth, then fold in the remaining egg whites until just combined. Divide the batter among the 3 circles on the parchment and spread evenly with an offset spatula to fill the circles. Bake 1 hour, 30 minutes, then switch the position of the pans and continue baking until firm, dry and golden, 1 to 2 more hours. (The layers are done when they easily peel off the parchment.) Let cool slightly on the baking sheets; peel off the parchment and transfer to a rack to cool completely.
  • Meanwhile, make the ganache: Put 1 cup cream in a microwave-safe bowl; microwave until very hot, about 2 minutes. Whisk in the chocolate and espresso powder until smooth. Let cool to room temperature, then cover and refrigerate until cold, thick and spreadable, at least 30 minutes. Make the whipped cream: Combine the remaining 4 cups cream and 1/3 cup sugar in a large bowl and beat with a mixer on medium speed until it barely holds soft peaks, 1 to 2 minutes. Finish beating the cream by hand with a whisk until soft peaks form; do not overbeat.
  • Put 2 meringue layers on a baking sheet; spread half of the ganache on each, to the edge. Refrigerate until set, 15 minutes. (If the ganache is too firm to spread, microwave in 20-second intervals to soften.) Place one of the ganache-topped meringues on a platter. Spread with 1 cup whipped cream. Stack the other ganache-topped meringue on top; spread with another layer of whipped cream. Top with the last meringue, then cover the top and side of the cake with the remaining whipped cream. Chop the remaining 1/3 cup hazelnuts and sprinkle on top of the cake along with the shaved chocolate. Refrigerate at least 6 hours or overnight before serving.

CHOCOLATE HAZELNUT TORTE



Chocolate Hazelnut Torte image

Most cake recipes feed a crowd. So we came up with this elegant little cake that serves six. That's enough for two...with just the right amount of leftovers! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 16

1/3 cup butter, softened
1 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream
1/2 cup brewed coffee, room temperature
FROSTING:
7 ounces semisweet chocolate, chopped
1 cup heavy whipping cream
2 tablespoons sugar
1/3 cup Nutella
Optional: Chocolate curls and hazelnuts

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.

Nutrition Facts : Calories 768 calories, Fat 45g fat (25g saturated fat), Cholesterol 130mg cholesterol, Sodium 386mg sodium, Carbohydrate 89g carbohydrate (66g sugars, Fiber 4g fiber), Protein 9g protein.

MOCHA & HAZELNUT CAKE



Mocha & hazelnut cake image

Combine the holy trinity of chocolate, coffee and hazelnut for a blissfully indulgent cake. It makes the perfect centrepiece dessert at a family dinner

Provided by Diana Henry

Categories     Afternoon tea, Dessert, Treat

Time 1h10m

Number Of Ingredients 19

55g butter , melted and cooled, plus extra for the tin
125g plain flour , plus extra for dusting
115g dark chocolate , broken into pieces
5 tsp instant espresso powder
100g blanched hazelnuts , toasted
375g light brown soft sugar
¾ tsp bicarbonate of soda
2 large eggs , lightly beaten
115g soured cream
3 tsp vanilla extract
50ml hazelnut oil
1 tbsp instant espresso powder
100g butter
150g icing sugar , sieved
75ml double cream
¾ tbsp instant espresso powder
3 tbsp light brown soft sugar
50g dark chocolate , broken into pieces
30g blanched hazelnuts

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter two 20cm cake tins and line the bases, then dust well with flour and tap out the excess. Put the chocolate in a small bowl set over a pan of gently simmering water. Stir until melted, then set aside to cool.
  • Mix the espresso with 250ml boiling water, then leave to cool. Blitz the hazelnuts in a food processor until finely ground.
  • Combine the ground hazelnuts, sugar, flour, a good pinch of salt and the bicarb in a mixer. Mix the eggs, soured cream, vanilla, butter, hazelnut oil and the cooled espresso in a jug. With the mixer on a low speed, gradually add the egg mixture to the sugar mixture and combine until smooth. Add the melted chocolate and beat for 15 seconds.
  • Divide the batter between the tins (it'll be quite thin at this stage) and bake for 35-40 mins, or until a skewer inserted into the middle of each cake comes out clean. Leave to cool in the tin for 10 mins, then run a knife around the edge and turn the cakes out onto a wire cooling rack. Leave to cool completely.
  • For the buttercream filling, dissolve the espresso powder in 1 tbsp boiling water and leave to cool. Beat the butter and icing sugar in a mixer or by hand in a bowl, gradually adding the cooled coffee. Use a palette knife to spread the buttercream over the top of one sponge.
  • To make the topping, gently heat the cream, espresso powder and sugar in a pan, stirring to help the sugar and coffee dissolve. Take off the heat and add the chocolate. Stir to melt until smooth and glossy, then leave to cool until thickened. Toast the whole hazelnuts in a dry frying pan, leave to cool, then chop very roughly (you'll want some halves in the mixture).
  • Place the top layer of cake onto the bottom layer and cover with the glaze. Scatter the hazelnuts on top.

Nutrition Facts : Calories 693 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 66 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium

CHOCOLATE HAZELNUT TORTE



Chocolate Hazelnut Torte image

Provided by Food Network

Categories     dessert

Time 35m

Yield 4 servings

Number Of Ingredients 6

1 cup hazelnuts
4 ounces semisweet chocolate-(recommends-Cluizel Brand)
1 cup butter
1 cup sugar
5 eggs
1/2 cup flour

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.

HAZELNUT CHOCOLATE MOCHA TORTE



Hazelnut Chocolate Mocha Torte image

This cake is a base of hazelnut meringue topped by a mocha bavarian cream, covered by a thin layer of chocolate genoise and frosted with cocoa whipped cream. Can you say D E L I C I O U S !!! This is a time consuming dessert but so worth it. I love to entertain with this and hear the ohs and ahs. Plan on completing this 2 hours before serving to let the flavors mellow.

Provided by mommyoffour

Categories     Dessert

Time 4h

Yield 12 serving(s)

Number Of Ingredients 27

1 (1/4 ounce) envelope unflavored gelatin
1 1/4 cups milk
1 1/2 tablespoons instant coffee, preferably espresso
3 -4 tablespoons cognac or 3 -4 tablespoons brandy, to taste
4 egg yolks
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup heavy cream
3 ounces hazelnuts, ground
1/2 cup superfine sugar, plus
2 teaspoons superfine sugar
2 tablespoons cornstarch
3 egg whites
1/8 teaspoon cream of tartar
3 tablespoons unsalted butter
6 tablespoons flour
2 tablespoons unsweetened cocoa, preferably Dutch process
3 eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla
confectioners' sugar
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1/3 cup unsweetened cocoa, preferably Dutch process
1/2 teaspoon vanilla
2 -3 ounces semisweet chocolate, at room temperature
confectioners' sugar

Steps:

  • MAKE THE BAVARIAN CREME: Lightly oil a round, shallow casserole or bowl approximately 10 inches in diameter.
  • Line it with a layer of plastic wrap large enough to overhang the edges.
  • In a small cup, sprinkle the gelatin over 1/4 cup of the milk; set aside.
  • In another small cup, stir the coffee into the cognac; set aside.
  • In a saucepan, scald the remaining 1 cup milk.
  • Meanwhile, whisk together the egg yolks, sugar and salt until light and fluffy.
  • Gradually beat in the scalded milk.
  • Return the mixture to the saucepan and stir constantly over moderate heat until thick enough to coat the back of the clean spoon. DO NOT ALLOW TO BOIL.
  • Transfer custard to a large bowl and whisk in the reserved gelatin and coffee mixtures, beating to thoroughly dissolve the gelatin.
  • Cool to room temperature, whisking vigorously every couple of minutes to prevent lumping.
  • When the custard is cool but not set, whip the cream until almost stiff.
  • Whisk a large spoonful of the cream into the custard, then gently fold in the remaining cream.
  • Carefully pour the bavarian cream into the prepared plastic lined bowl.
  • Refrigerate, covered until firm. (This may be made one day ahead.).
  • MAKE THE HAZELNUT JAPONAISE: Preheat the oven to 250.
  • Butter and flour a baking sheet, preferably nonstick, and trace a 10 inch circle onto it, using a cake pan or pot lid as a guide.
  • Blend together the hazelnuts, 1/2 cup of the superfine sugar and the cornstarch; set aside.
  • Beat the egg whites until foamy, then add the cream of tartar and continue beating until the whites form soft peaks.
  • Beating constantly, gradually add the remaining 2 T. superfine sugar and continue to beat until the meringue is stiff and glossy.
  • Lightly fold the hazelnut mixture into the meringue.
  • Spread the meringue onto the 10 inch circle on the baking sheet.
  • Bake for 45 minutes, or until the meringue is set but still somewhat soft and just beginning to brown lightly.
  • Using a thin metal spatula, loosen the baked meringue layer from the baking sheet. ( the meringue may tear slightly, but it will not show.).
  • If it is too fragile to remove from the sheet, cool it on its baking sheet set on a wire rack, and then loosen from the sheet.
  • MEANWHILE, PREPARE THE CHOCOLATE GENOISE: Preheat a second oven, of you have one to 350; otherwise, when the meringue is done, raise the heat to 350.
  • Lightly butter a round, flat pan at least 12 inches in diameter.
  • Line the bottom of the pan with a circle of waxed paper or parchment.
  • Lightly butter and flour the paper and sides of the pan.
  • In a small saucepan, melt the butter over low heat.
  • Skim off the foam carefully.
  • Cool slightly.
  • Into a small bowl, sift the flour and cocoa together.
  • In a large bowl, beat the eggs and the granulated sugar until very light, foamy and almost tripled in volume.
  • Add vanilla, then lightly but rapidly fold the flour-cocoa mixture into the eggs.
  • When the ingredients are almost but not quite homogeneous, fold in the melted butter.
  • Pour the batter into the prepared pan and bake for 10 to 14 minutes, or until the cake springs back when toughed gently.
  • Remove from the oven and cool briefly in the pan.
  • Invert a pie plate with slanted sides onto a cooling rack, then cover the pie plate with a kitchen towel.
  • Lightly sprinkle the towel with confectioners sugar and invert the genoise onto the towel.
  • Gently peel off the paper and allow the cake to cool.
  • ASSEMBLE THE TORTE: Carefully transfer the japonaise to a serving platter.
  • Equally carefully, invert the bavarian creme over the japonaise.
  • Peel the plastic wrap off the bavarian and trim any ragged meringue edges off the japonaise.
  • Top the bavarian with the genoise, pressing it into a dome shape if necessary.
  • MAKE THE FROSTING: Whip the cream until thick but not stiff, then add the confectioners sugar, cocoa and vanilla.
  • Whip unti quite stiff.
  • Spread over the torte, flattening the top slightly.
  • TO DECORATE THE CAKE: Using a swivel-bladed peeler, scrape the chocolate into long shavings.
  • Lightly sprinkle the shavings over the torte and chill for a t least 2 hours.
  • At serving time, dust lightly with confetioners sugar sprinkled through a small sieve.

Nutrition Facts : Calories 460.7, Fat 32, SaturatedFat 16.8, Cholesterol 194.9, Sodium 117.3, Carbohydrate 40, Fiber 2.7, Sugar 28.8, Protein 8.5

CHOCOLATE HAZELNUT TORTE



Chocolate Hazelnut Torte image

Provided by Sandra Lee

Categories     dessert

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 6

2 tablespoons unsalted butter, room temperature
2 cups chopped hazelnuts
5 eggs
3 (3.13-ounce) packages chocolate fudge pudding mix
1/2 cup butter, melted and cooled slightly
Cocoa powder and powdered sugar

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.

HAZELNUT MOCHA HOT CHOCOLATE



Hazelnut Mocha Hot Chocolate image

Nutella lovers, rejoice! You won't be able to get enough of this hazelnut chocolate drink. Nutella is one of our favorite things to put in hot chocolate. -James Schend, Taste of Home Deputy Editor, Culinary

Provided by Taste of Home

Time 20m

Yield 5 cups.

Number Of Ingredients 8

4 cups half-and-half cream
2 bars (3-1/2 ounces each) 70% cacao dark chocolate, chopped
2 ounces milk chocolate, chopped
1/2 cup Nutella
1/4 cup hazelnut liqueur
3 tablespoons instant espresso powder
Dash salt
Optional: whipped cream, additional Nutella and finely chopped hazelnuts

Steps:

  • In a large saucepan, heat cream over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the chocolates, nutella, liqueur, espresso powder and salt until smooth. Return to the heat; cook and stir until heated through. If desired, dip rim of mug into additional Nutella then hazelnuts. Pour drinking chocolate into mugs; top with whipped cream and drizzle with additional liqueur if desired.

Nutrition Facts : Calories 539 calories, Fat 35g fat (23g saturated fat), Cholesterol 105mg cholesterol, Sodium 131mg sodium, Carbohydrate 45g carbohydrate (39g sugars, Fiber 4g fiber), Protein 9g protein.

DARK MOCHA TORTE



Dark mocha torte image

Try this rich torte as part of a selection of mini chocolate desserts - or assiete

Provided by Good Food team

Categories     Dessert, Dinner

Time 1h10m

Yield Makes 12 slices

Number Of Ingredients 14

175g dark chocolate , broken into pieces
100g unsalted butter , room temperature
100g golden caster sugar
2 eggs plus 1 yolk, lightly beaten
85g ground toasted hazelnut
25g plain flour
2 tbsp strong espresso coffee
175g plain flour
½ tsp baking powder
50g cocoa powder
50g icing sugar
140g unsalted butter , diced
3 egg yolks
crème fraîche or whipping cream, to serve

Steps:

  • first make the pastry. sift the flour, baking powder, cocoa powder and icing sugar into a bowl. Rub in butter until crumbly. Quickly mix in the eggs until everything comes together with the blade of a knife. Wrap in cling film. Chill for 30 mins. Roll out pastry and line a 21cm fluted loose-bottom tart tin. Chill for 20 mins. Heat oven to 200C/fan 180C/gas 6.
  • line the pastry case with parchment paper, fill with baking beans and bake blind for 15 mins. Remove beans and cook for a further 5 mins. Remove from oven and reduce temperature to 150C/fan 130C/gas 2.
  • To make the filling, melt the chocolate in a heatproof bowl over a pan of simmering water or in the microwave on High for 1-2 mins, then cool. Beat the butter and sugar together until pale and fluffy, then gradually beat in the eggs, yolk, nuts and flour. Fold in the chocolate and coffee, pour into the case and bake for 25-30 mins, until crumbs cling to an inserted skewer (the middle of the torte won't have set completely; it will continue to firm up out of the oven). Serve cut into thin slices, topped with crème fraîche or cream.

Nutrition Facts : Calories 437 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.14 milligram of sodium

CHOCOLATE HAZELNUT TORTE



Chocolate Hazelnut Torte image

Tortesare richand dense, so a thin wedge is a perfect portion. Dip a long,sharp knife intowarm water,slice, and wipethe blade with a dish towel.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8 1/2-inch torte

Number Of Ingredients 10

3/4 cup unsalted butter, plus more for pan
Unsweetened cocoa powder, for pan and dusting
1 cup currants
1/2 cup whiskey or hot water
1 1/3 cups heavy cream
1 pound bittersweet chocolate, chopped
6 large eggs
1 cup sugar
1/4 teaspoon salt
1 1/2 cups finely chopped toasted hazelnuts (6 1/2 ounces)

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.

HAZELNUT TORTE



Hazelnut Torte image

Provided by Lidia Bastianich

Categories     Cake     Sauce     Side     Bake     Spring     Hazelnut

Yield Makes a 10-inch cake, serving 10 or more

Number Of Ingredients 15

1 1/2 cups hazelnuts, toasted and with skins rubbed off
1 1/2 cups all-purpose flour, plus some for the cake pan
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons soft butter, plus a bit for the cake pan
1 cup plus 2 tablespoons sugar
3 large eggs
1 tablespoon extra-virgin olive oil
1/2 tablespoon finely grated orange zest
1 cup milk at room temperature
4 tablespoons semisweet chocolate, chopped by hand in small pieces
Garnish: powdered sugar or whipped cream
Recommended Equipment
A 10-inch springform cake pan
A heavy-duty electric mixer fitted with the whisk

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.

CHOCOLATE HAZELNUT TORTE



Chocolate Hazelnut Torte image

Categories     Chocolate     Dairy     Egg     Dessert     Bake     Hazelnut     Gourmet

Number Of Ingredients 14

For torte
6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1 cup hazelnuts (about 4 ounces)
2/3 cup plus 3 tablespoons sugar
1 stick (1/2 cup) unsalted butter, softened
5 large eggs, separated
1 teaspoon vanilla
3/4 teaspoon salt
Preheat oven to 375°F. Butter an 8 1/2-inch springform pan and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.
For glaze
6 ounce fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 cup heavy cream
Garnish: finely chopped toasted hazelnuts
Accompaniment: whipped cream or vanilla ice cream

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.

AMAZING HAZELNUT-MOCHA TORTE



Amazing Hazelnut-Mocha Torte image

Make and share this Amazing Hazelnut-Mocha Torte recipe from Food.com.

Provided by Lennie

Categories     Dessert

Time 1h

Yield 1 Torte, 8 serving(s)

Number Of Ingredients 13

1 cup hazelnuts
4 eggs
3/4 cup white sugar
2 tablespoons all-purpose flour
2 1/2 teaspoons baking powder
2 tablespoons butter, soft
1 cup icing sugar, sifted
2 tablespoons strong hot coffee
1 teaspoon cocoa
1/2 teaspoon pure vanilla extract
1 cup whipping cream
1 teaspoon white sugar
1 tablespoon coffee liqueur (such as Kahlua or Tia Maria)

Steps:

  • Preheat oven to 350 F; line the bottoms of two eight-inch cake pans with parchment paper or wax paper and set aside.
  • Prepare cake: first, place nuts in food processor and finely chop; remove from processor and set aside.
  • Add eggs and white sugar to food processor and process until well mixed.
  • Add flour, baking powder and chopped nuts to egg/sugar mixture in processor; pulse only until combined.
  • Divide batter evenly between the two pans and take for 20 minutes, or until a tester comes out clean.
  • Remove layers from pans and cool on a rack (remove paper).
  • Prepare filling: place butter and sifted icing sugar in a mixing bowl and.
  • cream together using an electric mixer.
  • Add hot coffee, cocoa and vanilla; combine well.
  • Place one cake layer on a serving plate, spread this mixture over the cake layer (use all of it) and then cover with the second cake layer.
  • Cover well and refrigerate.
  • Shortly before serving, prepare topping: in a chilled mixing bowl, with an electric mixer whose beaters have been chilled, beat whipping cream with the sugar and coffee liqueur.
  • Spread over top and sides of torte, and serve.

Nutrition Facts : Calories 419.4, Fat 26.7, SaturatedFat 10.2, Cholesterol 154.1, Sodium 180.7, Carbohydrate 40.7, Fiber 1.8, Sugar 35.6, Protein 6.5

Tips:

  • Make sure your oven is preheated before baking the torte. This will help ensure that the cake bakes evenly.
  • Do not overmix the batter. Overmixing can result in a tough, dense cake.
  • Allow the torte to cool completely before frosting it. This will help prevent the frosting from melting.
  • If you don't have a springform pan, you can use an 8-inch round baking pan. Just be sure to grease and flour the pan before baking.
  • You can store the torte in the refrigerator for up to 3 days. Just be sure to wrap it tightly in plastic wrap.

Conclusion:

This hazelnut chocolate mocha torte is a delicious and decadent dessert that is perfect for any occasion. The hazelnut and chocolate flavors are perfectly complemented by the coffee-flavored frosting. This torte is sure to be a hit with your family and friends.

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