This Chocolate Hazelnut Torte is a luscious dessert that combines the rich flavors of chocolate and hazelnut in a beautiful, layered creation. Perfect for any celebration, this torte will impress your family and friends with its elegant appearance and decadent taste.
The all-purpose flour provides the structure for the cake, while the unsweetened cocoa powder gives it that deep chocolate flavor without extra sweetness. Baking powder ensures the cake rises nicely, and a touch of salt enhances all the flavors.
Unsalted butter is creamed with granulated sugar to create a light, fluffy texture. The eggs add richness and help bind the ingredients, while vanilla extract adds a subtle depth of flavor.
Whole milk keeps the cake moist, and the hazelnuts bring in that nutty twist. The finely ground nuts also add a bit of texture.
The heavy cream is whipped to create the airy mousse, with a hint of sweetness from confectioners' sugar. If using, hazelnut liqueur adds an extra layer of flavor.
For the ganache, dark chocolate and heavy cream combine to create a smooth, glossy finish that ties the whole torte together.
This torte pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a special touch, garnish with whole toasted hazelnuts or a dusting of cocoa powder. A glass of dessert wine, like a Moscato, complements the rich flavors perfectly.
Start by preheating your oven to 350°F. Grease and flour two 9-inch round cake pans to ensure the cakes come out easily. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt to evenly distribute the dry ingredients.
In a large bowl, cream your softened butter with the granulated sugar until it’s light and fluffy. This should take about 3-5 minutes. Add the eggs one at a time, making sure each is fully incorporated before adding the next, and then stir in the vanilla extract.
Now, alternate adding the dry ingredients and milk to the creamed butter mixture, starting and ending with the dry ingredients. This helps maintain a consistent batter texture. Finally, fold in the ground hazelnuts gently until just combined.
Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
For the mousse, beat the heavy cream in a large bowl until stiff peaks form. Fold in the confectioners' sugar and hazelnut liqueur, if using, being careful not to deflate the whipped cream.
Once the cakes are cooled, place one layer on your serving plate and spread half of the mousse evenly over it. Place the second cake layer on top, and spread the remaining mousse over the top and sides of the torte.
To make the ganache, place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream until just simmering, then pour it over the chocolate. Let it sit for 5 minutes before stirring until smooth. Pour the ganache over the torte, letting it drip down the sides for a beautiful finish. Refrigerate until set.
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