Hazelnut, Chocolate and Strawberry Torte

Name: Hazelnut, Chocolate and Strawberry Torte
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 177 milliliters all purpose flour, sifted; 4 larges eggs; 296 milliliters hazelnuts, toasted, husked; 454 grams bittersweet (not unsweetened) or semisweet chocolate, chopped; 1 pint basket strawberries, hulled, thinly sliced; 10 servings Additional strawberries, left whole; 2 Tbsps sugar; 532 milliliters whipping cream

Hazelnut, Chocolate and Strawberry Torte might be a good recipe to expand your dessert repertoire. One portion of this dish contains about 11g of protein, 49g of fat, and a total of 671 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 10. A mixture of sugar, basket strawberries, hazelnuts, and a handful of other ingredients are all it takes to make this recipe so yummy. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 375°F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment. Butter and flour parchment. Finely grind hazelnuts and 2 tablespoons sugar in processor.

Ingredients you will need

Hazelnuts

Butter

All Purpose Flour

Sugar

Equipment you will use

Cake Form

Oven

Place 2/3 cup ground-nut mixture in medium bowl; add flour and whisk to blend. Reserve remaining nut mixture for garnish.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Bowl

Using electric mixer, beat eggs and 2/3 cup sugar in large bowl until mixture is thick and slowly dissolving ribbon forms when beaters are lifted, about 8 minutes. Fold in flour mixture in 3 additions.

Ingredients you will need

All Purpose Flour

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Transfer batter to prepared pan.

Equipment you will use

Frying Pan

Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes.

Equipment you will use

Oven

Transfer cake to rack. Cool in pan 10 minutes. Run small knife between pan sides and cake to loosen. Turn cake out onto rack; peel off parchment. Cool completely.

Equipment you will use

Knife

Frying Pan

Bring cream to simmer in large saucepan.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

Remove from heat.

Add chocolate and whisk until melted and smooth.

Ingredients you will need

Chocolate

Equipment you will use

Whisk

Pour into 13x9x2-inch glass dish. Refrigerate until ganache thickens to spreadable consistency, stirring occasionally, about 1 hour 30 minutes (ganache will resemble thick pudding).

Transfer 3/4 cup chocolate ganache to small bowl; set aside for garnish.

Ingredients you will need

Chocolate

Equipment you will use

Bowl

Cut cake horizontally into 2 layers (layers will be thin).

Place 1 cake layer, cut side up, on platter.

Spread 1/2 cup chocolate ganache over. Arrange sliced strawberries in slightly overlapping concentric circles over ganache.

Ingredients you will need

Strawberries

Chocolate

Spread

Spread 1/2 cup ganache over cut side of second cake layer.

Ingredients you will need

Spread

Place cake layer atop strawberries, ganache side down, and press slightly to adhere.

Ingredients you will need

Strawberries

Spread remaining chocolate ganache over sides and top of cake. Gently press reserved ground hazelnuts onto sides of cake.

Ingredients you will need

Hazelnut Meal

Chocolate

Spread

Transfer reserved 3/4 cup ganache to pastry bag fitted with medium star tip. Pipe 8 rosettes around top edge of cake, spacing apart. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate.

Equipment you will use

Pastry Bag