Caramel-Cloaked Chocolate-Hazelnut Torte

Name: Caramel-Cloaked Chocolate-Hazelnut Torte
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 3 Tbsps fine dried bread crumbs; 6 larges eggs, separated; 283 grams cups hazelnuts (about; 118 milliliters sugar; 1 Tbsp vanilla

Caramel-Cloaked Chocolate-Hazelnut Torte might be just the dessert you are searching for. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 270 calories, 8g of protein, and 20g of fat. This recipe serves 10. From preparation to the plate, this recipe takes around 45 minutes. A mixture of bread crumbs, sugar, hazelnuts, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a dairy free diet.

Instructions

Place nuts in a 10- by 15-inch baking pan. Roast in a 350 regular or convection oven, shaking pan occasionally, until golden beneath skins, 10 to 12 minutes.

Ingredients you will need

Nuts

Equipment you will use

Baking Pan

Oven

Pour nuts into a towel and rub to remove loose skins.

Ingredients you will need

Nuts

Dry Seasoning Rub

Let cool at least 15 minutes. Set aside eight completely skinned nuts. Whirl remaining nuts in a food processor until finely ground.

Ingredients you will need

Nuts

Equipment you will use

Food Processor

In a bowl, with a mixer on high speed, beat egg yolks and 1/4 cup sugar, scraping bowl occasionally, until very thick and light-colored, about 4 minutes. Stir in ground nuts, bread crumbs, and vanilla.

Ingredients you will need

Breadcrumbs

Egg Yolk

Vanilla

Sugar

Nuts

Equipment you will use

Blender

Bowl

In a large bowl, with clean beaters, beat egg whites on high speed until they hold soft peaks. Gradually add remaining 1/4 cup sugar and continue to beat until egg whites hold short, distinct peaks, about 3 minutes total.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Bowl

Add half the whites to nut mixture and stir to blend well. Gently fold in remaining whites.

Spread batter level in a buttered and floured 9-inch cheesecake pan with removable rim.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake in a 350 regular oven or 325 convection oven until cake is golden brown and springs back in the center when lightly pressed, 25 to 30 minutes.

Equipment you will use

Oven

Let cool in pan for 10 minutes. Run a knife between cake and pan rim, then remove rim.

Equipment you will use

Knife

Frying Pan

Let cake cool on a rack about 45 minutes.

With a long, serrated knife, split cake in half horizontally. Gently slide a baking sheet under top cake layer and lift it off.

Equipment you will use

Serrated Knife

Baking Sheet

Spread bottom cake layer evenly with chocolate ganache. Slide top layer, cut side down, back in place over ganache.

Ingredients you will need

Chocolate

Spread

Set cake on rack in a 12- by 17-inch pan.

Equipment you will use

Frying Pan

Pour about 1 1/2 cups warm (see notes) caramel cloak over cake--enough to coat it--starting at the center and spiraling to edges, letting caramel drip down sides to cover completely. Arrange reserved hazelnuts evenly around top edge of cake.

Ingredients you will need

Hazelnuts

Caramel

Let stand until caramel stops dripping and is firm enough to cut, about 30 minutes.

Ingredients you will need

Caramel

Scrape caramel drips from pan back into the measuring cup containing remaining caramel cloak. Cook, uncovered, in a microwave oven at 30% power, stirring occasionally, until warm and fluid, about 2 minutes.

Ingredients you will need

Caramel

Equipment you will use

Measuring Cup

Microwave

Oven

Frying Pan

Pour into a bowl.

Equipment you will use

Bowl

Place cake on a plate.

Cut into wedges with a sharp knife. Offer remaining caramel cloak to spoon over portions.

Ingredients you will need

Caramel

Equipment you will use

Knife

Chocolate ganache: In a 2- to 3-quart pan over low heat, stir 8 ounces bittersweet or semisweet chocolate, chopped (about 1 1/2 cups), and 1 cup whipping cream until melted and smoothly blended, 8 to 10 minutes.

Ingredients you will need

Semisweet Chocolate

Whipping Cream

Chocolate

Equipment you will use

Frying Pan

Let cool, stirring occasionally, until ganache no longer flows when pan is tilted, 2 to 2 1/2 hours.

Equipment you will use

Frying Pan

Caramel cloak: In a 3- to 4-quart pan, combine 1 cup each firmly packed brown sugar, light corn syrup, and whipping cream; 1/2 cup (1/4 lb.) butter; and 1/4 teaspoon salt. Bring to a boil over medium-high heat and stir occasionally until mixture reaches 240, 12 to 14 minutes.

Ingredients you will need

Light Corn Syrup