Hazelnut Torte with
Chocolate Ganache
Serves 6-8
Preparation time
20 minutes
Cooking time
35-45 minutes
Ingredients:
6 eggs
¾ cup caster sugar
1 cup ground hazelnuts
¾ cup white breadcrumbs
1 teaspoon plain flour
Chocolate Ganache
300g dark cooking chocolate
½ cup (125ml) fresh cream
Hazelnuts to decorate
➊
Preheat oven (Mode 9) to 150ºC.
Once this temperature is reached
turn oven to (Mode 7).
➋
Separate eggs, placing whites in
bowl to side. Beat egg yolks until
thick and pale. Gradually beat in
½ cup sugar, then nuts and bread-
crumbs and continue beating until
ingredients are well combined.
➌
Whisk egg whites until they begin
to foam. Gradually add remaining
sugar and beat until mixture forms
peaks.
➍
Add half the egg white mixture into
the hazelnut mixture and gently fold
in. Sprinkle mixture with flour and
fold in remaining egg white mixture.
➎
Line and butter a 25cm spring
form tin and pour cake mixture into
tin. Bake cake for 35-45 minutes,
until cake shrinks away from
sides of tin. Remove cake from
oven and remove sides of cake tin.
Allow cake to cool.
➏
Chocolate Ganache.
Melt chocolate and cream in a
double saucepan stirring to
combine. Allow ganache to cool.
➐
Once cake is cooled carefully cut
horizontally to make two even
layers. Spread half cooled ganache
over one half of cold cake. Replace
the top of cake and cover with
remaining ganache. Decorate with
whole hazelnuts.