Chocolate Cardamom Hazelnut Torte Recipes

CHOCOLATE HAZELNUT TORTE

Steps:

• In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with sour cream and coffee. Beat just until combined., Pour into 2 greased and floured 6-in. round baking pans. Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, melt chocolate with cream and sugar over low heat; stir until smooth. Remove from the heat; whisk in Nutella. Transfer to a small bowl; cover and refrigerate until frosting reaches spreading consistency, stirring occasionally. , Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls and hazelnuts if desired.

CHOCOLATE-CARDAMOM POTS DE CRèME

Steps:

• Combine the heavy cream and cardamom in a medium saucepan. Heat over medium-high until just boiling. Turn the heat off, cover and steep until infused, 2 hours.
• Arrange a rack in the center of the oven and heat oven to 300 degrees. Arrange 6 to 8 (4- to 6-ounce) oven-safe ramekins in a roasting pan or large baking dish at least 2 inches deep.
• Strain the infused cream through a fine-mesh sieve to remove the cardamom pods. Wipe out the saucepan. Add 1 cup/240 milliliters of the infused cream to the saucepan along with the whole milk. Chill remaining infused cream in an airtight container in the refrigerator.
• Bring the cream and milk mixture to a boil, then remove from the heat. Add the chopped chocolate and whisk until smooth.
• In a large bowl, combine the egg yolks, vanilla, salt and 2 tablespoons sugar and whisk by hand or using an electric mixer until pale yellow, foamy and thickened, about 3 minutes.
• Whisking constantly, slowly pour the warm chocolate mixture into the egg mixture until well combined. Transfer the custard to a measuring cup or other container with a spout. You should have about 4 cups of custard.
• Divide the custard among the ramekins and carefully transfer the roasting pan to the oven. Pour hot tap water into the roasting pan until it reaches halfway up the sides of the ramekins. Tent the pan with a piece of aluminum foil and use a fork or paring knife to poke a few holes in the foil.
• Bake the pots de crème until the tops are set but still jiggly, 35 to 45 minutes, depending on the size of the ramekins. The custard will puff up slightly as it bakes, then deflate as it cools. Remove the foil, and let the pots cool in the pan for a few minutes, until they are easier to handle, then transfer them to a rack to cool to room temperature.
• Transfer to the refrigerator and chill until completely cool, at least 2 hours. (These can be made up to 2 days in advance.) Cover each ramekin with plastic wrap if you plan to keep them in the refrigerator for more than a couple of hours after they have cooled. To serve, whisk reserved infused cream to soft peaks (it will be loose) with 1 to 2 teaspoons sugar and top each pot de crème with a dollop of cream.

HAZELNUT TORTE

Steps:

• In a large bowl, beat egg yolks and sugar until thick and lemon-colored. Stir in nuts. In another bowl, beat egg whites and salt until stiff peaks form. Fold a small amount into batter until no streaks of white remain; add remaining egg whites. , Pour into an ungreased 9-in. springform pan. Bake at 350° for 35-40 minutes or until top springs back when lightly touched. Invert pan; cool completely. , Just before serving, remove sides of pan. If desired, drizzle with icing, sprinkle with nuts and garnish with mint.

CHOCOLATE & CARDAMOM COCONUT TART

Steps:

• Preheat oven to 325°. Cream butter, sugar and orange zest until light and fluffy, 5-7 minutes. Beat in egg. Add flour and cardamom, mixing well. Divide dough in half. Cover and refrigerate for 30 minutes., Meanwhile, pulse pistachios in a food processor until finely chopped; remove. Repeat with cranberries. For filling, in a small bowl combine the chopped cranberries, coconut, 1/3 cup bittersweet chocolate chips, milk and 1/3 cup chopped pistachios. , Press half the dough onto bottom and 1/4 in. up sides of a greased 9-in. springform pan. Spread cranberry mixture over dough. Between sheets of waxed paper, roll remaining dough into a 9-in. circle. Remove top sheet of paper. Gently flip dough and place over pistachio filling; remove remaining paper. Press dough around edge to seal. Place pan on a 15x10-in. rimmed baking pan., Bake until golden brown, 50-60 minutes. Cool in pan 15 minutes. Loosen sides from pan with a knife; cool completely. Remove rim from pan. Microwave white baking chips on high until melted, stirring every 30 seconds; remove. Repeat with remaining 1/2 cup bittersweet chips. Drizzle tart with white and bittersweet melted chocolate. Sprinkle with remaining 1/3 cup chopped pistachios and, if desired, shredded orange zest., Freeze option: Cover and freeze unbaked tart. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 325°. Place tart on a baking sheet; cover loosely with foil. Bake as directed, increasing time as necessary. Cool and top as directed.

CHOCOLATE HAZELNUT TORTE

Steps:

• Preheat oven to 325 degrees F. Butter and parchment a 9-inch cake pan
• In the bowl of a food processor, grind chocolate and hazelnuts down to a fine paste. Add soft butter and sugar and pulse until thoroughly incorporated. Add eggs 1 by 1. Scrape down bowl carefully. Add flour. Fill prepared cake pan with torte batter. Spread carefully to level and bake for 20 to 25 minutes until cake tester comes out clean.

CHOCOLATE HAZELNUT TORTE

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.

HAZELNUT TORTE

Steps:

• Chop the hazelnuts in a food processor or mini-chopper to small bits-not to a powder. Set aside. Whisk or sift together the flour, baking powder, and salt. Butter and flour the cake pan. Preheat the oven to 350˚ with a rack in the center.
• In the mixer, cream the butter and sugar together until light, smooth, and fluffy; scrape the sides of the bowl as needed. Incorporate the eggs, olive oil, and orange zest in several additions, blending each in at slow speed, scraping the bowl, then beating at high speed for a couple of minutes to lighten.
• On slow speed, incorporate the dry mix in several additions, alternating with splashes of milk. Scrape the bowl when both are added, and beat briefly on high. Fold in the chopped nuts and chocolate by hand, and blend in well.
• Scrape the batter into the cake pan, and smooth the top. Bake until a cake tester comes out clean, about 45 minutes. The top should be lightly browned and just spring back to a light touch.
• Cool on a wire rack for 30 minutes or so, remove the side ring of the springform, and let the cake cool completely. Cut in wedges, and serve topped with powdered sugar or whipped cream.
• The torte will keep in the refrigerator for a week, well wrapped in plastic, or you can freeze it for longer storage. When serving torte that has been chilled or frozen, toast the cut pieces in the oven (or toaster oven) to bring out the flavors.

CHOCOLATE PEAR HAZELNUT TART

Steps:

• In a small bowl, mix flour, hazelnuts, brown sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk. Wrap and refrigerate 30 minutes or overnight., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. fluted tart pan with removable bottom. Trim crust even with edge. Prick bottom of crust with a fork. Refrigerate while preparing filling., In a large bowl, cream butter and brown sugar until blended. Beat in egg yolks and amaretto. Beat in hazelnuts and cocoa., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold a third of the egg whites into hazelnut mixture, then fold in remaining whites. Spread onto bottom of crust. Arrange pears over top., Bake on a lower oven rack 30-35 minutes or until crust is golden brown. Brush pears with warm honey. Cool on a wire rack. If desired, dust with confectioners' sugar before serving.