You will need 14 ounces of guittard semi sweet chocolate
chips and 2 cups of chopped hazelnuts in total.
Dacquoise:
1/4 cup almond flour
1/4 cup chopped hazelnuts
1 teaspoon cornstarch
1/8 tsp salt
1/2 cup sugar
2 egg whites
1/8 tsp cream of tartar
Adjust oven to 250. Process almond flour, hazelnuts,
cornstarch, and salt until finely ground.
Add 1/4 cup sugar and pulse to combine. Using stand mixer fitted with
whisk, whip egg whites and cream of tartar on medium-low speed until foamy,
about 1 minute. Increase speed to medium-high and whip whites to soft, billowy
mounds, about 1 minute. With mixer running at medium-high speed, slowly add
remaining 1/4 cup sugar and continue to whip until glossy, stiff peaks form, 2
to 3 minutes. Fold nut mixture into egg whites in 2 batches. With offset
spatula, spread meringue evenly into 4 six-inch circles on parchment. Bake for
1 hour. Turn off oven and allow meringue to cool in oven for 1 hour more. (Do
not open oven during baking and cooling.) Remove from oven and let cool to room
temperature, about 10 minutes. (Cooled meringue can be kept at room
temperature, tightly wrapped in plastic wrap, for up to 2 days.)
Flourless chocolate
cake:
8 oz guittard semi sweet chocolate chips
8 tablespoons unsalted butter
4 large eggs
Fill slow cooker with ½ inch water (about 2 cups water)
and place a 4 inch round cookie cutter in bottom, so the cutter is up above the
level of the water. Grease the sides of a 6-inch springform pan. Place
parchment paper over the bottom and fasten the sides around, . Microwave
chocolate in large bowl at 50 percent power for 1 to 2 minutes; stir, add
butter, and continue to heat until melted, stirring once every 30 seconds. Using electric mixer set
at medium-low speed, whip eggs until foamy, about 1 minute. Increase speed to
medium-high and whip eggs until very thick and pale yellow, 5 to 10 minutes.
Gently fold one-third of whipped eggs into chocolate mixture until few streaks
remain. Repeat folding twice more with remaining whipped eggs and continue to
fold batter until no streaks remain. Scrape batter into prepared pan and
smooth top. Set cake on prepared rack, cover, and cook until cake registers 140
degrees, 1 to 2 hours on high. Transfer cake to wire rack. Run small knife
around edge of cake; gently blot away condensation using paper towels. Let cool
in pan to room temperature, about 1 hour. Cover with plastic wrap; refrigerate
until well chilled, at least 3 hours.
Hazelnut butter
1 cup chopped hazelnuts
1/8 teaspoon salt
Place hazelnuts and salt in vitamix blender. Blend until
smooth, using tamper as needed.
Chocolate ganache
6 ounces guittard semisweet chocolate chips
3 ounces heavy cream.
Place chocolate chips and cream together in a bowl set over
a pot of simmering water. Whisk gently
until it’s all melted, smooth and shiny.
Let cool about 15 minutes.
Assemble the Torte
Remove the flourless chocolate cake from the springform pan
and clean and dry the pan. Spread a
layer of ganache on one of the dacquoise discs and place it ganache side up on
the bottom piece of the springform pan.
Spread a layer of hazelnut butter over another dacquoise disc and place
it hazelnut butter side up on top of the first dacquoise. Carefully place the
flourless chocolate cake on top. Spread a layer of hazelnut butter over the
third dacquoise disc and place it hazelnut butter down on top of the flourless
chocolate cake. Spread a layer of ganache on the last dacquoise disc and place
it ganache side down on top of the third daquoise. Set the torte on a wire rack set over a
baking sheet and pour the remaining ganache all over the top of the torte and
down the sides so it is completely coated with ganache. Use a small spatula to
help spread the ganache as needed. Pick
up the torte and hold it over a plate containing the remaining ¾ cup chopped
hazelnuts. Press the nuts all over the sides of the torte. Place the torte in
the refrigerator to chill at least 2 hours.
Comments