Chocolate Hazelnut Torte to be served with Belhaven Fruit Beer – by Greene King
Ingredients
Torte 55g hazelnuts
170g fine-quality bitter sweet chocolate
55g unsalted butter
55g sugar
5 eggs separated
28g plain flour
55g unsweetened cocoa
1/8 teaspoon cream of tartar
Glaze 250g fine quality bitter sweet chocolate
3/4 cup unsalted butter
11/2 tbsp light corn syrup
Garnish: 12 hazelnuts
Method
Grease a round cake pan. On a baking tray toast the hazelnuts in the oven until browned
Rub them while still warm to remove their skins
In a food processor pulse toasted hazelnuts and sugar until finely ground
Add to the chocolate mixture, stir until blended When cooled add egg yolks and beat well
Sift flour and cocoa together in a bowl then stir in the chocolate mixture
Whisk the egg whites with cream of tartar until stiff peaks form
Fold 1/4 of the whites into the chocolate mixture with a rubber spatula to lighten it
Slowly fold in remaining egg whites. Pour into greased cake pan and bake for 35-40 minutes in preheated oven 185°C
To make the glaze: In a bowl over boiling water combine chocolate, butter, corn syrup, stirring often, until chocolate melts and a smooth liquid is formed
Cool for 15 minutes
Pour the glaze onto the torte so the top and sides are completely coated
Decorate the top of the cake with hazelnuts
Recipe by Greene King