Chocolate Hazelnut Torte

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.

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