Chocolate Hazelnut Torte

Chocolate Hazelnut Torte

Chocolate Hazelnut Torte is rated 5.0 out of 5 by 2.
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Prep Time: 40 minutes
Cook Time: 60 minutes
Servings: 10

Known in French as gâteau reine de saba (Queen of Sheba cake), this rich dessert is perfect for chocoholics. Vary the flavor by substituting walnuts or pecans for the almonds, or by adding a few drops of liqueur or extract to the ganache.

Ingredients:

  • 3/4 cup (6 oz./185 g) unsalted butter, at room temperature, plus more for greasing
  • All-purpose flour for dusting
  • 8 oz. (250 g) semisweet chocolate, chopped
  • 3/4 cup (6 oz./185 g) sugar
  • 6 extra-large eggs, separated, at room temperature
  • 1 1/2 cups (6 oz./185 g) ground skinned hazelnuts, ground blanched almonds or ground pecans


For the ganache:

  • 1 cup (8 fl. oz./250 ml) heavy cream
  • 10 oz. (315 g) semisweet chocolate, chopped

Directions:

Position a rack in the lower third of the oven and preheat to 350°F (180°C). Butter the bottom and sides of a 10-inch (25-cm) round springform pan with 3-inch (7.5-cm) sides and line the bottom with parchment paper. Butter the paper and dust with flour.

In a heatproof bowl set over (but not touching) simmering water in a saucepan, heat the chocolate, stirring, until melted and smooth. Remove from the heat and let cool slightly.

In a bowl, using an electric mixer on high speed, beat the butter with the sugar until light and fluffy, 8 to 10 minutes. Add the egg yolks, one at a time, beating well after each addition. Beat in the chocolate and the nuts.

In a large bowl, using clean beaters, beat the egg whites on medium-high speed until stiff and glossy but not dry. Using a spatula, gently but thoroughly fold the egg whites into the chocolate mixture. Pour into the prepared pan and smooth the top with the spatula.

Bake the cake until the top puffs, about 50 minutes; do not overbake. Let cool in the pan on a wire rack for 15 minutes. Remove the pan sides. Invert the cake onto the rack and let cool completely, then peel off the parchment.

While the cake is cooling, make the ganache. In a small saucepan over medium heat, gently warm the cream until small bubbles appear around the edge of the pan. Remove from the heat. Add the chocolate and stir gently until melted and smooth.

Invert the cake onto a serving plate and, using an icing spatula, spread the warm ganache over the top and sides. Let stand until the ganache sets before serving. Makes one 10-inch (25-cm) cake.

Adapted from Williams Sonoma Newlywed Cookbook (Weldon Owen, 2016)

Rated 5 out of 5 by from love this recipe -- easier with American hazelnuts I love this recipe. The hazelnuts add such a nice flavor. Pro tip: Save yourself the time and burnt fingers and order your hazelnuts from the American Hazelnut Company. The hazelnut variety they sell does not have bitter or flaky skin, so you can leave them on for cooking and baking.
Date published: 2021-11-18
Rated 5 out of 5 by from Life-changing Experience This torte will make you reevaluate your relationship with chocolate. It is easy to make & doesn't take time. The only trick is knowing how to gently fold the beaten egg whites to incorporate it fully into the chocolate & nut mix without losing its texture & density. I've had this recipe in Williams Sonoma "Chocolate" cookbook since 1993. At that time, it was difficult to bake because super fine ground nut flour was very hard to find. Roasting, peeling, freezing, then gently grinding in batches the hazelnut took two days. But the torte was worth it. It tastes better with hazelnut flour. However, it is extremely hard to find in a super fine grind (not a meal) & when found, it is very expensive. So now I use almond flour most of the time. I found that the walnut flour dries it up a bit & there is really no difference in taste between it and the almond flour. Just make sure to follow the recipe & don't over bake & remove it from the oven as soon as it develops a crust on top. Let the top crust be your guide. So even though the recipe calls for baking it for 50 minutes, in my oven it takes 40 minutes. Don't worry if when you flip it after it cools down, you find that the center is a bit wet. It will harden once it sets with the ganache. My friends and family who ate this torte say that their lives are now measured by 'before & after" they ate the chocolate torte. Anyone who eats this torte will see the world in a completely new light.
Date published: 2021-03-29
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