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Chocolate Hazelnut Truffle Torte
Dense, fudgy, and intensely chocolatey, this hazelnut truffle torte tastes like it came straight from a European bakery. You'll build a rich cake base lightened with whipped egg whites, then cover the whole thing in a glossy, melt-in-your-mouth truffle frosting. Toasted hazelnuts add the exact right amount of crunch to balance the creamy exterior. It's an absolute showstopper that's surprisingly straightforward to pull off in your own kitchen.
Equipment
- Oven
- Cake Pan
- Hand Mixer
Ingredients
- 1 cup semisweet chocolate chips (6 oz)
- ½ cup butter, cut into pieces
- ½ cup all-purpose flour
- 4 eggs, separated
- ½ cup sugar
- ⅔ cup hazelnuts (filberts), toasted ( page 22 ), finely chopped Whole or chopped hazelnuts, if desired
- 2 cups semisweet chocolate chips (12 oz)
- ¼ cup butter, cut into pieces
- ½ cup whipping cream or hazelnut-flavored liquid nondairy creamer
Instructions
- 1Preheat the oven to 325°F. Coat the bottoms and sides of two 9-inch round cake pans with shortening, then line the bottoms with parchment paper. The parchment prevents the delicate cake from sticking to the pan.
- 2Melt 1 cup of the chocolate chips and 1/2 cup of the butter in a 2-quart saucepan over medium heat, stirring constantly. Let the mixture cool for 5 minutes, then stir in the flour until smooth. Mix in the egg yolks until fully incorporated.
- 3Beat the egg whites in a large bowl using an electric mixer on high speed until foamy. Gradually add the sugar, 1 tablespoon at a time, beating until soft peaks form.
- 4Gently fold the melted chocolate mixture into the beaten egg whites using a rubber spatula. Stop as soon as they're blended to maintain the batter's volume. Fold in 2/3 cup of the finely chopped hazelnuts, then spread the batter evenly into the prepared pans.
- 5Bake for 25 minutes, or until the cake tops look dry and a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 5 minutes.
- 6Loosen the edges of each cake with a knife and turn them out onto cooling racks. Peel off the parchment paper and let the cakes cool completely, about 1 hour.
- 7Prepare the frosting by melting the remaining 2 cups of chocolate chips and 1/4 cup of butter in a saucepan over low heat. Stir constantly until smooth, remove from the heat, and whisk in the whipping cream.
- 8Chill the frosting in the refrigerator for 30 to 40 minutes, stirring frequently. It's ready when it thickens enough to hold its shape when dropped from a spoon.
- 9Spread 2/3 cup of the thickened frosting over the bottom cake layer. Place the second layer on top, then frost the top and sides of the torte with the remaining frosting. Garnish with additional whole or chopped hazelnuts.
Notes
- Prep: Toast the hazelnuts before chopping them to bring out their natural oils and deepen the nutty flavor.
- Swap: You can substitute hazelnut-flavored liquid nondairy creamer for the whipping cream if you prefer.
- Fix: If the chilled frosting becomes too thick to spread easily, microwave it on high for 10 to 15 seconds to soften it.
- Storage: Keep the frosted torte loosely covered in the refrigerator for up to 4 days. Let it sit at room temperature for 30 minutes before serving.