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betty crocker best of baking recipes.txt
Hazelnut-Chocolate Torte
Recipe By
:
Serving Size : 16
Preparation Time :0:00
Categories
: Cakes
Amount Measure
Ingredient -- Preparation Method
-
------- ------------ --------------------------------
6
1
eggs -- separated
tablespoon grated orange peel
teaspoon ground cinnamon
3
1
/4
/2
cup granulated sugar
1
3
teaspoon cream of tartar
cup granulated sugar
cups very finely ground hazelnuts (filberts)
cup all-purpose flour
1
1
/2
/2
Chocolate Butter Frosting -- (recipe follows)
cup whipping (heavy) cream
cup powdered sugar
cup cocoa
teaspoons grated orange peel
cup finely chopped hazelnuts (filberts)
1
2
1
1
/2
/4
1
1
1
/2
/2
/2
CHOCOLATE BUTTER FROSTING
cup margarine or butter (1 stick) -- softened
ounces unsweetened chocolate -- melted and cooled
OR
cup cocoa
cups powdered sugar
tablespoons milk (about)
tablespoon brandy, if desired
teaspoons vanilla
3
3
3
1
2
Heat oven to 325º. Grease bottom only of springform pan, 9 × 3 inches.
Line bottom with waxed paper; grease generously. Beat egg yolks, 1
tablespoon orange peel and the cinnamon in small bowl on high speed about
6
granulated sugar, 1 tablespoon at a time; reserve. Wash beaters.
minutes or until very thick and light colored. Gradually beat in 1/2 cup
Beat egg whites and cream of tartar in large bowl on high speed until soft
peaks form. Gradually beat in 1/2 cup granulated sugar, 1 tablespoon at a
time; continue beating until stiff peaks form. Fold egg yolk mixture into
meringue.
Mix 3 cups ground hazelnuts and the flour. Sprinkle about one-third of the
hazelnut mixture over meringue; fold in. Repeat twice with remaining
hazelnut mixture. Spread in pan. Bake 55 to 60 minutes or until toothpick
inserted in center comes out clean. Cool in pan on wire rack 15 minutes.
Loosen side of cake from pan with metal spatula. Carefully remove side of
pan. Invert cake onto wire rack; remove bottom of pan. Turn cake right
side up. Cool cake completely. Wrap tightly and refrigerate at least 4
hours.
Prepare Chocolate Butter Frosting; reserve 1 cup for decorating. Beat
whipping cream, powdered sugar and cocoa in chilled small bowl until
stiff. Fold in 2 teaspoons orange peel. Carefully split cake horizontally
to make 3 layers. (To split, mark side of cake with toothpicks and cut
with long, thin straight-edged knife.) Spread 1 layer with half of the
whipped cream mixture. Top with second layer; spread with remaining
whipped cream mixture. Top with remaining layer. Frost side and top of
torte with Chocolate Butter Frosting. Press chopped hazelnuts around side.
Place reserved 1 cup frosting in decorating bag with large open star tip
(
#4B). Or place frosting in strong plastic bag; cut off a tip from one
corner of bag. Pipe rosettes on top of cake. Garnish with whole hazelnuts
if desired. Refrigerate at least 8 hours. Cut with sharp, straight-edged
knife. Refrigerate any remaining torte.
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