Best 8 Katos Chocolate Hazelnut Delight Torte Recipes

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.

CHOCOLATE HAZELNUT TORTE

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.

CHOCOLATE HAZELNUT TORTE

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.

CHOCOLATE HAZELNUT TORTE

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.

KATO'S CHOCOLATE HAZELNUT DELIGHT TORTE

Steps:

• Cake - Preheat oven.
• Grease and flour two round 9" cake pans.
• Mix cake as directed on back of package.
• Gently add the grated bittersweet chocolate and the ground espresso to the prepared cake mixture, then pour into pans and bake.
• Cool cakes completely on wire racks.
• Slice each cake layer into two even layers.
• Buttercream Icing - Beat the butter until it is light and fluffy, then add the icing sugar slowly, until well blended.
• Divide the buttercream icing into four bowls equally.
• In #1 bowl add the melted chocolate to the icing, in #2 bowl add the coffee liquid to the icing and in #3 & #4 bowls add 1 tbsp vanilla to both bowls of icing.
• To assemble the cake, place first cake layer.
• on plate.
• Sprinkle cake with 2 tbsps of frangelica and spread chocolate buttercream onto cake.
• Top cake with second cake layer, sprinkle cake with 2 tbsps of frangelica and spread.
• vanilla buttercream onto cake.
• Top cake with third cake layer, sprinkle cake with 2 tbsps of frangelica and spread coffee buttercream onto cake.
• Top cake with fourth cake layer, sprinkle cake with remaining frangelica and spread vanilla butter cream onto top and sides of cake.
• Press the sliced hazelnuts into the sides of the cake and garnish the top with the ground hazelnuts.
• Chill cake in fridge for several hours.
• One hour before serving remove cake from fridge and allow to slowly come to room temperature.

FLOURLESS HAZELNUT AND DARK CHOCOLATE TORTE

Steps:

• Preheat the oven to 325 degrees F. Grease a 9-inch springform pan and line the bottom of the pan with parchment.
• Finely grind the hazelnuts in a food processor until they reach a coarse, sandy consistency.
• Either in the microwave or in a double boiler over hot water, melt the chocolate with the oil and butter, stirring together to form a homogenous mixture. Set aside in a warm place.
• With a stand mixer fitted with the whisk attachment, beat the egg whites and salt to soft peaks and set aside. Switch to the paddle attachment and, in a separate bowl, beat the egg yolks, sugars, and vanilla extract on medium-high speed until
• thick and creamy, about 5 minutes. Reduce the speed of the mixer to low and add the
• chocolate and butter mixture, then the cocoa powder. Fold in the whipped egg whites until smooth.
• Pour into a greased and parchment-lined 9-inch springform pan and bake for 45 to 50 minutes, just until a wooden skewer inserted into the center of the cake comes out clean.

KATO'S CHOCOLATE HAZELNUT DELIGHT TORTE

Steps:

• 1. Cake - Preheat oven using temperature on box mix.
• 2. Grease and flour two round 9" cake pans.
• 3. Mix cake as directed on back of package.
• 4. Gently add the grated bittersweet chocolate and the ground espresso to the prepared cake mixture, then pour into pans and bake.
• 5. Cool cakes completely on wire racks.
• 6. Slice each cake layer into two even layers.
• 7. Butter cream Icing - Beat the butter until it is light and fluffy, then add the icing sugar slowly, until well blended.
• 8. Divide the butter cream icing into four bowls equally.
• 9. In #1 bowl add the melted chocolate to the icing, in
• 10. #2 bowl add the coffee liquid to the icing and in #3 & #4 bowls add 1 tbsp vanilla to both bowls of icing.
• 11. To assemble the cake, place first cake layer. on plate.
• 12. Sprinkle cake with 2 tbsp of Frangelica and spread chocolate butter cream onto cake.
• 13. Top cake with second cake layer, sprinkle cake with 2 tbsps of frangelica and spread vanilla buttercream onto cake.
• 14. Top cake with third cake layer, sprinkle cake with 2 tbsp of Frangelica and spread coffee butter cream onto cake.
• 15. Top cake with fourth cake layer, sprinkle cake with remaining Frangelica and spread vanilla butter cream onto top and sides of cake.
• 16. Press the sliced hazelnuts into the sides of the cake and garnish the top with the ground hazelnuts.
• 17. Chill cake in fridge for several hours. Chilling gives time for the magic to happen.
• 18. One hour before serving remove cake from fridge and allow to slowly come to room temperature.

CHOCOLATE HAZELNUT TORTE

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.