Hazelnut Mocha Torte

Name: Hazelnut Mocha Torte
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 16
Cuisine: Global
Ingredients: 237 milliliters butter, softened; 1 leave Whole hazelnuts and chocolate; 59 milliliters confectioners sugar; 0 teaspoons cream of tartar; 6 egg whites; 4 egg yolks; 59 milliliters all-purpose flour; 473 milliliters ground hazelnuts; 16 servings Additional ground hazelnuts; 237 milliliters heavy whipping cream; 2 teaspoons instant coffee granules; 227 grams semisweet chocolate, chopped; 158 milliliters sugar; 1 teaspoon vanilla extract; 59 milliliters water

This recipe makes 16 servings with 399 calories, 6g of protein, and 33g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. Head to the store and pick up heavy whipping cream, additional ground hazelnuts, confectioners' sugar, and a few other things to make it today.

Instructions

In a large bowl, beat egg whites until foamy.

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Egg Whites

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Bowl

Add cream of tartar; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form.

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Cream Of Tartar

Sugar

Combine hazelnuts and flour; fold into batter, 1/4 cup at a time. Spoon into two greased 9-in. round baking pans lined with waxed paper.

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Hazelnuts

All Purpose Flour

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Baking Pan

Bake at 300° for 25-30 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks.

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Oven

In a small heavy saucepan, combine the ganache ingredients; cook and stir over low heat until chocolate and butter are melted.

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Chocolate

Butter

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Sauce Pan

Remove from the heat. Set saucepan in ice; stir for 3-4 minutes or until thickened.

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Ice

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Sauce Pan

Remove from ice and set aside.

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Ice

For buttercream, combine sugar and water in a large heavy saucepan. Bring to a boil; cook over medium-high heat until sugar is dissolved.

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Sugar

Water

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Sauce Pan

Remove from the heat.

Add a small amount of hot mixture to egg yolks; return all to pan. Cook and stir 2 minutes longer.

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Egg Yolk

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Frying Pan

Remove from the heat; stir in vanilla. Cool to room temperature.

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Vanilla

In a large bowl, cream butter until fluffy. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until smooth. If necessary, refrigerate until buttercream reaches spreading consistency.

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Powdered Sugar