Hazelnut Chocolate Torte With Espresso Ganache

Name: Hazelnut Chocolate Torte With Espresso Ganache
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 12
Cuisine: Global
Ingredients: 170 grams bittersweet chocolate, finely chopped; 8 eggs, separated; 237 milliliters (8 ounces) granulated sugar, divided; 213 grams 1/2 cups toasted blanched hazelnuts; 118 milliliters heavy cream; 1 teaspoons instant espresso powder; 1 Tbsp packed zest from 1 orange; 57 grams 3/4 cup panko crumbs; 0 teaspoons salt; 170 grams 12 tablespoons unsalted butter, softened; 2 teaspoons vanilla extract

You can never have too many dessert recipes, so give Hazelnut Chocolate Torte With Espresso Ganache a try. One serving contains 457 calories, 8g of protein, and 34g of fat. This recipe serves 12. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have bittersweet chocolate, blanched hazelnuts, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 4 hours.

Instructions

Adjust oven rack to middle position and preheat oven to 350°F. Butter 9-inch springform pan. In food processor, pulse 1 cup sugar with hazelnuts until finely ground.

Ingredients you will need

Hazelnuts

Butter

Sugar

Equipment you will use

Food Processor

Springform Pan

Oven

In large bowl, whisk yolks, hazelnut mixture, zest, butter, salt, and vanilla until combined; set aside.

Ingredients you will need

Hazelnuts

Vanilla

Butter

Egg Yolk

Salt

Equipment you will use

Whisk

Bowl

Using mixer fitted with whip attachment, beat whites on medium-high speed to opaque. Slowly add remaining 2 tablespoons sugar and continue to beat to soft peaks. Fold meringue into hazelnut mixture, alternating with panko crumbs.

Ingredients you will need

Hazelnuts

Panko