Chocolate Espresso-Nut Torte

Name: Chocolate Espresso-Nut Torte
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 14
Cuisine: Global
Ingredients: 1 teaspoon almond extract; 72 grams finely chopped almonds, toasted; 1 teaspoon baking cocoa; 170 grams bittersweet chocolate, chopped; 114 grams butter, softened; 3 Tbsps dark brown sugar; 5 eggs, separated; 120 grams hazelnuts, toasted and skins removed; 119 milliliters heavy whipping cream; 1 teaspoon instant espresso powder; 0 teaspoons salt; 133 grams sugar

The recipe Chocolate Espresso-Nut Torte can be made in roughly 1 hour and 15 minutes. One portion of this dish contains roughly 5g of protein, 24g of fat, and a total of 311 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 14. It works well as a dessert. This recipe from Taste of Home requires eggs, sugar, brown sugar, and heavy whipping cream. It is a good option if you're following a gluten free diet. If you like this recipe, you might also like recipes such as Chocolate Espresso Torte, Chocolate-Espresso Torte with Raspberry Sauce, and Hazelnut Chocolate Torte With Espresso Ganache.

Instructions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line the bottom of a greased 9-in springform pan with waxed paper; grease the paper and dust with cocoa. Set aside.

Ingredients you will need

Egg Whites

Cocoa Powder

Equipment you will use

Springform Pan

Bowl

Place hazelnuts and brown sugar in a food processor; cover and process until ground. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes.

Ingredients you will need

Brown Sugar

Hazelnuts

Butter

Cream

Sugar

Equipment you will use

Food Processor

Bowl

Add egg yolks, one at a time, beating well after each addition. Beat in the melted chocolate, espresso powder, extract and salt. Gradually add hazelnut mixture.

Ingredients you will need

Instant Espresso

Chocolate

Egg Yolk

Hazelnuts

Extract

Salt

In a large bowl with clean beaters, beat egg whites until stiff peaks form. Fold into batter.

Ingredients you will need

Egg Whites

Equipment you will use

Bowl

Spread into prepared pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Place pan on a baking sheet.

Equipment you will use

Baking Sheet

Frying Pan

Bake at 375° for 35-40 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Cool on a wire rack to room temperature.

Equipment you will use

Toothpicks

Wire Rack

Oven

Remove sides of pan and invert onto a serving plate.

Equipment you will use

Frying Pan

Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Sauce Pan

Bowl

Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes.

Ingredients you will need

Chocolate

Equipment you will use

Whisk

Spread ganache over top and sides of cake; press almonds onto sides. Cover and refrigerate for 30 minutes or until set.

Ingredients you will need

Almonds

Spread

Equipment

Ingredients

Servings:

1teaspoon

almond extract 72grams

finely chopped almonds, toasted 1teaspoon

baking cocoa 170grams

bittersweet chocolate, chopped 114grams

butter, softened 3Tbsps

dark brown sugar 5

eggs, separated 120grams

hazelnuts, toasted and skins removed 119milliliters

heavy whipping cream 1teaspoon

instant espresso powder 0teaspoons

salt 133grams

sugar

Recommended wine: Cream Sherry, Port, Port Wine, Moscato Dasti

Torte works really well with Cream Sherry, Port, and Port Wine. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.