Print

chocolate hazelnut torte

Author Marie@FeelingFoodish

Ingredients

For the torte

  • 6 eggs , separated
  • 1 tablespoon of orange zest
  • 3/4 teaspoon ground cinnamon
  • 1 cup of granulated sugar , divided
  • 1 teaspoon cream of tarter
  • 3 cups finely ground hazelnuts*
  • 1/2 cup all purpose flour

For the filling

  • 1 cup chilled whipping cream (heavy)
  • 1/2 cup powdered sugar
  • 1/4 cup cocoa powder
  • 2 teaspoons orange zest

For the chocolate buttercream*

  • 1/2 cup butter , softened
  • 1/2 cup cocoa
  • 3 cups powdered sugar
  • 1 tablespoon brandy (optional)
  • 2 teaspoons vanilla
  • ~3 tablespoons milk

For decorating the cake

  • Additional ground nuts or chopped nuts to decorate sides of cake

Instructions

For the torte

  • Heat oven to 325 degrees
  • Grease bottom only of springform pan, 9 x 3 inches
  • Line bottom of pan with waxed paper and grease generously
  • In standing mixer on high speed, beat egg yolks, 1 tablespoon orange zest, and cinnamon until very thick and light colored (about 6 minutes)
  • Gradually beat in 1/2 cup of the sugar, 1 tablespoon at a time. Set aside and wash beaters
  • In a clean bowl, beat egg whites and cream of tarter on high speed until soft peaks form
  • Gradually beat in 1/2 cup sugar, 1 tablespoon at a time.
  • Continue beating until stiff peaks form
  • Fold egg yolk mixture into egg white mixture
  • Mix 3 cups ground hazelnuts with 1/2 cup flour
  • Fold nut-flour mixture into the batter a little at a time (in three parts)
  • Spread into pan and bake for 50 to 60 minutes until cake tester comes out clean
  • Cool on wire rack for 15 minutes
  • Loosen cake from pan and remove
  • Invert cake onto wire rack and cool cake completely
  • Wrap in plastic wrap and refrigerate for at least 4 hours to make slicing easier

Chocolate filling

  • Beat whipping cream, powdered sugar, and cocoa in a chilled bowel until stiff
  • Fold in orange zest

Chocolate buttercream frosting

  • Beat butter with remaining ingredients until the mixture reaches spreading consistency.
  • Reserve 1/2 cup for decorating

To assemble

  • Slice cake into 3 layers (should be about 1/2 inch each layer)
  • Spread filing onto first layer, top with another layer, spread filling onto second layer, and top with final layer
  • Spread buttercream on top and sides of cake
  • Use extra chopped nuts or ground nuts to decorate sides
  • Decorate top with reserved frosting and extra nuts if desired

Notes

* I used one pound of whole hazelnuts; after grinding, it yielded about 3.5 to 4 cups
If you like a lot of frosting, consider doubling the amount of frosting as this amount will provide a very thin coating