Hazelnut Chocolate And Strawberry Torte Recipes

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STRAWBERRY HAZELNUT TORTE



Strawberry Hazelnut Torte image

"This beautiful dessert is a very big hit at parties," relates Phyllis Amboss of Pacific Palisades, California. "The tender meringues have a wonderful hazelnut flavor with layers of chocolate, whipped cream and berries. "I got the recipe when we were in Israel for a few months in 1979. I had no cookbooks with me, and my hairdresser gave me an old Australian cookbook with this recipe in it. I made a few changes and this is the result."

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 12

4 large egg whites
1 teaspoon white vinegar
1 teaspoon vanilla extract, divided
Dash salt
1-1/4 cups sugar
1/2 cup ground hazelnuts
6 ounces semisweet chocolate, chopped
1 teaspoon shortening
1-1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
2-1/2 cups sliced fresh strawberries
Additional fresh strawberries, halved

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment. Trace two 8-in. circles 1/2 in. apart on the paper; set aside., Add vinegar, 1/2 teaspoon vanilla and salt to egg whites; beat until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread over paper circles. Sprinkle with hazelnuts; cut through meringues with a knife to swirl nuts., Bake at 375° for 30-35 minutes or until the meringue and nuts are lightly browned. Cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container. In a microwave, melt chocolate and shortening; stir until smooth. Cool to room temperature., To assemble, place a meringue, flat side down, on a serving plate; spread with half of the melted chocolate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Spread half over chocolate layer. Arrange sliced strawberries over whipped cream., Spread flat side of remaining meringue with melted chocolate. Place chocolate side down over strawberries; spread with remaining whipped cream. Refrigerate for up to 4 hours before serving. Garnish with halved strawberries.

Nutrition Facts : Calories 247 calories, Fat 14g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 42mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

FLOURLESS HAZELNUT AND DARK CHOCOLATE TORTE



Flourless Hazelnut and Dark Chocolate Torte image

Provided by Dave Lieberman

Categories     dessert

Number Of Ingredients 10

1 cup blanched hazelnuts
8 ounces bittersweet chocolate (at least 60% cacao)
1/4 cup canola oil
3 tablespoons butter
6 eggs, separated
1/4 teaspoon salt
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons Dutch-process cocoa

Steps:

  • Preheat the oven to 325 degrees F. Grease a 9-inch springform pan and line the bottom of the pan with parchment.
  • Finely grind the hazelnuts in a food processor until they reach a coarse, sandy consistency.
  • Either in the microwave or in a double boiler over hot water, melt the chocolate with the oil and butter, stirring together to form a homogenous mixture. Set aside in a warm place.
  • With a stand mixer fitted with the whisk attachment, beat the egg whites and salt to soft peaks and set aside. Switch to the paddle attachment and, in a separate bowl, beat the egg yolks, sugars, and vanilla extract on medium-high speed until
  • thick and creamy, about 5 minutes. Reduce the speed of the mixer to low and add the
  • chocolate and butter mixture, then the cocoa powder. Fold in the whipped egg whites until smooth.
  • Pour into a greased and parchment-lined 9-inch springform pan and bake for 45 to 50 minutes, just until a wooden skewer inserted into the center of the cake comes out clean.

HAZELNUT, CHOCOLATE AND STRAWBERRY TORTE



Hazelnut, Chocolate and Strawberry Torte image

Categories     Cake     Chocolate     Dessert     Bake     Strawberry     Spring     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 11

cake
1 1/4 cups hazelnuts, toasted, husked
2 tablespoons plus 1/3 cup sugar
3/4 cup all purpose flour, sifted
4 large eggs
ganache
2 1/4 cups whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1-pint basket strawberries, hulled, thinly sliced
Additional strawberries, left whole
Additional hazelnuts, toasted, husked (optional)

Steps:

  • for cake:
  • Preheat oven to 375°F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment. Butter and flour parchment. Finely grind hazelnuts and 2 tablespoons sugar in processor. Place 2/3 cup ground-nut mixture in medium bowl; add flour and whisk to blend. Reserve remaining nut mixture for garnish.
  • Using electric mixer, beat eggs and 2/3 cup sugar in large bowl until mixture is thick and slowly dissolving ribbon forms when beaters are lifted, about 8 minutes. Fold in flour mixture in 3 additions.
  • Transfer batter to prepared pan. Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes. Transfer cake to rack. Cool in pan 10 minutes. Run small knife between pan sides and cake to loosen. Turn cake out onto rack; peel off parchment. Cool completely.
  • for ganache:
  • Bring cream to simmer in large saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Pour into 13x9x2-inch glass dish. Refrigerate until ganache thickens to spreadable consistency, stirring occasionally, about 1 hour 30 minutes (ganache will resemble thick pudding). Transfer 3/4 cup chocolate ganache to small bowl; set aside for garnish.
  • Cut cake horizontally into 2 layers (layers will be thin). Place 1 cake layer, cut side up, on platter. Spread 1/2 cup chocolate ganache over. Arrange sliced strawberries in slightly overlapping concentric circles over ganache. Spread 1/2 cup ganache over cut side of second cake layer. Place cake layer atop strawberries, ganache side down, and press slightly to adhere. Spread remaining chocolate ganache over sides and top of cake. Gently press reserved ground hazelnuts onto sides of cake.
  • Transfer reserved 3/4 cup ganache to pastry bag fitted with medium star tip. Pipe 8 rosettes around top edge of cake, spacing apart. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before continuing.)
  • Starting 1/3 inch from stem end of whole strawberries, thinly slice strawberries lengthwise to tip. Press slices slightly to fan. Place fanned berries between rosettes on cake. Garnish with additional toasted hazelnuts, if desired.

CHOCOLATE HAZELNUT TORTE



Chocolate Hazelnut Torte image

Provided by Sandra Lee

Categories     dessert

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 6

2 tablespoons unsalted butter, room temperature
2 cups chopped hazelnuts
5 eggs
3 (3.13-ounce) packages chocolate fudge pudding mix
1/2 cup butter, melted and cooled slightly
Cocoa powder and powdered sugar

Steps:

  • Preheat the oven to 325 degrees F.
  • Coat bottom and bottom inch of sides of a 10-inch spring-form pan with softened butter. Layer 1 cup chopped hazelnuts on bottom of pan. In food processor or blender, combine remaining 1 cup hazelnuts, eggs, pudding mix, and melted butter. Process until well-mixed and nuts are ground fine. Pour into prepared pan. Bake about 20 minutes or until edges of torte are firm but center jiggles when pan is shaken. Remove from oven and cool 10 minutes. Release pan sides. Cool to lukewarm then transfer to serving plate and dust with cocoa powder and powdered sugar. Serve at warm or at room temperature.

CHOCOLATE HAZELNUT TORTE



Chocolate Hazelnut Torte image

Tortesare richand dense, so a thin wedge is a perfect portion. Dip a long,sharp knife intowarm water,slice, and wipethe blade with a dish towel.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8 1/2-inch torte

Number Of Ingredients 10

3/4 cup unsalted butter, plus more for pan
Unsweetened cocoa powder, for pan and dusting
1 cup currants
1/2 cup whiskey or hot water
1 1/3 cups heavy cream
1 pound bittersweet chocolate, chopped
6 large eggs
1 cup sugar
1/4 teaspoon salt
1 1/2 cups finely chopped toasted hazelnuts (6 1/2 ounces)

Steps:

  • Preheat oven to 225 degrees. Butter an 8 1/2-inch springform pan; sprinkle with cocoa, and tap out excess. In a small bowl, combine currants and whiskey or hot water. Let macerate at least 10 minutes or up to 30 minutes. Strain currants in a fine sieve, and discard whiskey.
  • In a small saucepan over medium heat, bring cream and butter almost to a boil; making sure all butter is melted. Place chocolate in a medium heatproof bowl, and pour the cream over to cover. Whisk gently until chocolate is melted and mixture is combined.
  • In a medium bowl, whisk together the eggs, sugar, and salt. Whisk into chocolate mixture, and stir in nuts and currants. Pour mixture into prepared pan.
  • Bake until edges are set and center is still a little soft to the touch, about 2 hours. Transfer to a wire rack to cool completely. Cover with plastic wrap, and chill overnight in the refrigerator. When ready to serve, remove from refrigerator, and dust with cocoa powder.

CHOCOLATE HAZELNUT PUDDING TORTE



Chocolate Hazelnut Pudding Torte image

This recipe is a busy mom's twist on one of my favorite desserts-tiramisu. The dish is simple to assemble and perfect to make the day before you want to serve it. The hardest thing about this recipe is waiting for it to chill so you can eat it! -Cheryl Snavely, Hagerstown, Maryland

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

24 soft ladyfingers, divided
1/2 cup Nutella, divided
1-1/2 cups half-and-half cream
1 package (3.4 ounces) instant French vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
Grated or shaved chocolate

Steps:

  • Arrange 12 ladyfingers in an 11x7-in. dish. Spread with half of the Nutella., In a large bowl, whisk cream and pudding mix 2 minutes. Stir in whipped topping. Spread half the mixture over the Nutella. Top with remaining ladyfingers; spread with remaining Nutella and then remaining pudding mixture. Sprinkle with grated or shaved chocolate. Refrigerate, covered, 8 hours or overnight. Refrigerate leftovers.

Nutrition Facts : Calories 390 calories, Fat 18g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 347mg sodium, Carbohydrate 46g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE HAZELNUT TORTE



Chocolate Hazelnut Torte image

Categories     Chocolate     Dairy     Egg     Dessert     Bake     Hazelnut     Gourmet

Number Of Ingredients 14

For torte
6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1 cup hazelnuts (about 4 ounces)
2/3 cup plus 3 tablespoons sugar
1 stick (1/2 cup) unsalted butter, softened
5 large eggs, separated
1 teaspoon vanilla
3/4 teaspoon salt
Preheat oven to 375°F. Butter an 8 1/2-inch springform pan and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.
For glaze
6 ounce fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 cup heavy cream
Garnish: finely chopped toasted hazelnuts
Accompaniment: whipped cream or vanilla ice cream

Steps:

  • Make torte:
  • In a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth, and cool.
  • Spread hazelnuts in a shallow baking pan and toast in oven until they begin to turn pale golden, 7 to 10 minutes. Cool hazelnuts completely. Discard any hazelnut skins that rub off easily and transfer nuts to food processor. Add 3 tablespoons sugar and grind mixture fine.
  • In a large bowl with an electric mixer beat together butter and remaining 2/3 cup sugar until light and fluffy. Add yolks, 1 at a time, beating well after each addition, and beat in vanilla, salt, and melted chocolate. Beat in hazelnut mixture until combined well.
  • In another large bowl with cleaned beaters beat whites with a pinch salt until they just hold stiff peaks. Whisk about one-fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly. Spread batter evenly in springform pan and bake in middle of oven 45 to 55 minutes, or until a tester comes out with crumbs adhering. Cool torte completely in pan on a rack and remove side of pan. Invert torte onto a serving plate and discard wax paper.
  • Make glaze:
  • Put chocolate in a small metal bowl. In a small saucepan bring cream to a boil and pour over chocolate. Stir glaze just until completely smooth and let stand until thickened slightly, about 20 minutes.
  • Spread glaze evenly over top and side of torte. With a small icing spatula or butter knife make parallel lines through glaze across top to create a design. Garnish top and bottom edge of torte with chopped hazelnuts and let torte stand until glaze is set, about 2 hours.
  • Serve torte with whipped cream or ice cream.

STRAWBERRY HAZELNUT TORTE



Strawberry Hazelnut Torte image

This is quite an impressive seasonal dessert that could also be make with either strawberries or raspberries. I would only recommend using Fresh berries (not frozen) for this yummy dessert. Original recipe from Chez Piggy in Kingston.

Provided by Just Call Me Martha

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 9

6 eggs, separated
1 cup sugar
3/4 lb toasted hazelnuts, ground
1 tablespoon flour
1 1/2 teaspoons orange zest
3/4 lb unsalted butter, room temperature
3/4 cup icing sugar
2 tablespoons orange liqueur (Grand Marnier)
16 medium strawberries, sliced

Steps:

  • Preheat oven to 350 degrees.
  • Line sides and bottom of 9" springform pan with parchment paper.
  • Beat egg yolks in mixing bowl and add 3/4 cup sugar gradually, beating until light and fluffy.
  • In second large bowl, lightly beat egg whites and add remaining 1/4 cup sugar, beating until stiff.
  • Fold yolk mixture into whites.
  • Fold in hazelnuts, flour and 1 tsp of the orange zest.
  • Pour batter into prepared pan.
  • Bake 45 minutes at 350.
  • Let cool, then chill.
  • Slice horizontally into 3 layers and set aside.
  • Using a mixer, cream together butter and icing sugar in a large bowl, then whip together with orange liqueur and remaining 1/2 tsp orange zest at high speed until light and fluffy.
  • Place 2/3 of orange filling in a separate bowl and gently combine with 2/3 of the strawberries.
  • Place one layer of cake on plate, spread with 1/2 or strawberry filling.
  • Add middle cake layer and repeat.
  • Put third layer on top and spread with remaining filling (the 1/3 without berries).
  • Decorate with remaining strawberries and refrigerate.

Nutrition Facts : Calories 519.6, Fat 42.8, SaturatedFat 16.6, Cholesterol 166.8, Sodium 38.4, Carbohydrate 30.9, Fiber 3.1, Sugar 26.2, Protein 7.8

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