Hazelnut Chocolate Torte with Frangelico Cream - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Hazelnut Chocolate Torte with Frangelico Cream

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    9 oz. Ghiradelli Bittersweet Chocolate (Three 4 oz. bars)
    1 c. butter cut into tablespoon pats
    6 large eggs
    1 c. sugar, divided in half
    1 tsp. vanilla
    ½ c. hazelnuts, chopped
    1 pint whipping cream
    ½ c. Frangelico liqueur (Italian hazelnut liqueur) or to personal taste
    Chocolate syrup for plate decoration
    Parchment paper
    Some melted butter or cooking spray
    9 inch spring form pan

    Preheat the oven to 350 degrees. Grease the spring form pan and cut out a circle of parchment to cover the bottom of the pan. Separate the yolks and the whites of the eggs and let them get to room temperature, about half an hour. Melt the chocolate and butter in a double boiler on low and when it is melted, let it stand on stove while we work on the egg yolks. With the paddle attachment on a Kitchen Aid, mix ½ c. sugar and the egg yolks together until they are a pale yellow color and they resemble vanilla cake batter instead of egg yolks (about 5 minutes on medium-high speed). Add the vanilla and temper the eggs with a bit of the melted chocolate mixture. Then add the rest of the chocolate and be carefully not to over mix. With a spatula, scrap out the chocolate-egg mixture and put it into a large metal bowl. Clean the Kitchen Aid bowl and switch to the whisk attachment and whip the egg whites until medium stiff peaks then add the other ½ c. of sugar until a meringue consistency. We are going to fold the chocolate mixture carefully so as not to deflate the mixture, into egg whites. When just combined pour it into the spring form pan and put in the oven and bake for 50-55 minutes. I usually turn the pan half through the baking time so you get an even bake. Put a toothpick into the middle of the cake and when it comes out clean it is done. Let it cool on the counter until you are ready to serve. Serve with the cream. Whip the cream until it is pretty stiff and then fold in the Frangelico. Serve with ribbons of chocolate syrup on plate then put slice of cake on then sprinkle some more hazelnuts and shaves of chocolate. This serves 10-12 people.