Torte:
Hazelnuts may be replaced with almonds. It can also easily be made into individual portions - adjust baking time. For a moister texture, bake in a bain marie.
Yield: 4 x 5" tortes, or 2 x9" tortes
- 300 g Dark Chocolate
- 155 g Butter
- 6 x Egg Whites
- 2 g Salt
- 230 g Brown Sugar
- 6 x Egg Yolks
- 130 g Ground Hazelnuts
- 10 ml Vanilla
- 400 g Milk Chocolate, for wrapping
- Prepare four 5" ring moulds by wrapping the bottom in aluminum foil and lightly spraying with cooking spray.
- Over a double boiler, melt the chocolate and butter. Remove from heat.
- In a mixer, whisk the egg whites and salt to a firm peak. Gradually work 2/3 of the brown sugar into the egg whites.
- In another bowl, whisk together remaining 1/3 brown sugar and egg yolks until ribbon stage.
- Mix ground hazelnuts into chocolate-butter, then add vanilla.
- Stir yolk mix into chocolate mix.
- When cool enough, gradually fold in egg whites.
- Divide equally amongst moulds.
- Bake at 325F for 15 to 25 minutes. It will souffle and collapse. Test using a paring knife - you want a moist, but not wet, crumb. The knife will not come out clean.
- Un-mould while torte is still slightly warm and cool completely before decorating.
Caramelized Hazelnuts:
- 230 g whole Hazelnuts, lightly toasted and skinned
- 50 ml Water
- 70 g Sugar
- 10 g Butter
- In a medium-sized pot, on medium-high heat, combine water and sugar. Cook it past the initial, fast-bubbling stage WITHOUT MIXING.
- Once bubbles start bursting slowly, reduce heat to medium and add the hazelnuts. Keep mixing. Don't be alarmed when it seizes up - they will soon come apart. Stir until evenly caramelized, past the pasty-white candied stage.
- Remove from heat, and add butter.
- Immediately spread the nuts only a lightly-oiled sheet pan to cool.