Chocolate Hazelnut Torte Recipe Demonstration - Joyofbaking.com

[Music] hi I'm Stephanie Jaworski of joy baking calm today we're going to make a chocolate hazelnut torte and this is what it looks like this cake has a really thin top crust yet underneath it's wonderfully soft and moist and it's buttery rich with the flavors of chocolate and hazelnut so good so the first thing that you will need to do is maybe about an hour before you're going to make the cake is to separate your eggs because I like to separate the eggs while they're still cold there's less of a tendency for the egg yolks to break so you will need four large eggs put the whites in One Bowl the yolks in another and then just cover it with plastic wrap like I've done here and let them come up to room temperature so if you want to do it by weight you will need 120 grams of egg whites and 80 grams of egg yolks so then when you're ready to make your batter pre-heat your oven to 350 degrees Fahrenheit which is 180 degrees Celsius and then you will need an 8-inch which is 20 centimeter springform pan comes in these two pieces as a clamp here clamp it down and then you can either spray the inside of your pan or buttery which I'm doing here so I just melted a little bit of butter and then I've got my pastry brush and I'm just going to brush the bottom Insights now this springform pan is 3 inches in depth which is 7 and a half centimeters because this cake will rise quite high during baking ok and then I like to put just a round of parchment in the bottom make sure it doesn't stick now my springform pan actually has a little lip on it if yours doesn't then put your springform pan on a larger baking sheet just in case sometimes springform pans leek and you don't want it to leak on the bottom of your oven so there and then it's well you're making a chocolate hazelnut so well you will need one cup which is 100 grams we're gonna start with raw peeled hazelnuts and then put them on a baking sheet and put them in the oven for about 13 to 15 minutes until they become lightly Brown I've already done them this is what it looks like when they come out lightly Brown and then when they're baking you can start to smell the hazelnuts that's when I always know okay they're done and then take them out let them cool completely once that's done which I've already done we are going to finely grind our hazelnuts now I'm gonna use my if you have a food processor you use that or a blender I mean you could cutting board with a sharp knife but if you have a food processor why not cut back on a little bit of work okay and then I'm going to add two tablespoons 20 grams of just all-purpose flour I like to add a little flour because then you know there's a tendency whenever you process nuts that you've got to be really careful because they before you know it they can go from finely ground to a paste put a little flour in there and that will prevent that and then I'm just added adding a quarter of a teaspoon one gram of salt and I'm just going to process on this until finally ground I do have I don't know anything sit but I do have my little dog right beside me she's healthy [Applause] okay silver holy ground so what I'm gonna do I'm just gonna put this in a bowl and next we're going to melt our chocolate and butter so I'm just gonna set up we'll be right back so now for our chocolate you will need a saucepan a barely simmering water and then in a heatproof bowl I'm using I like to use stainless steel you will need six ounces which is 170 grams of either a semi-sweet or a bittersweet chocolate so that means I would use the chocolate somewhere between 54 and 70% cocoa content and you want to use a chocolate like a good quality because your chocolate torte is chocolate hazelnut torte is only gonna taste as good as your chocolate so it's a good quality chocolate that you enjoyed just eating on its own and then I'm just using like a chocolate bar with I think mine's about 70% cocoa content and then I just coarsely chopped it and then we're gonna melt along with our chocolate butter so you'll need 3/4 of a cup which is 170 grams of I'm using an unsalted butter and I did cut it in two chunks so it will melt faster with the chocolate and so just put this over our saucepan and let them melt okay it's melted a few things one I didn't say I do like to use the butter at room temperature so that it will mount quickly or quickly it will melt more faster I use faster then it cold butter and you want to make sure when you're melting chocolate to get it off the heat as soon as it's melted actually you can have a little bit of pieces still there you don't want the chocolate to get hot when I touch it it is like really body temperature it's it's it's not hot so what we're gonna do take that off the heat now we're going to beat our egg yolks with some sugar so I need to get my mixer so we will be right back so now we're going to beat our egg yolks with some sugar if you have a stand mixer like I have here use your paddle attachment or you could use a hand mixer or really you could do it by hand with the wire whisk take your yolks that's four yolks remember room-temperature put them in there along with half a cup hundred grams of granulated white sugar and then I'm going to beat this on high speed until they're really thick and pale-looking so depending on your mixer could take three to five minutes so take a little bit of time okay look it's done scrape that so I can show you what it looks like you can see it's really thick nice pale color so that's what you're looking for so now what we're going to do is we're going to clean that off we're gonna fold in or you can either just stir it in or I'm just gonna feed it in the melted chocolate and butter along with our hazelnuts but first just don't forgot I'm going to add one teaspoon pure vanilla extract and we'll beat that in it's just for flavoring if you didn't want a vanilla flavor you can just leave that out [Music] so now now this is cooled where my chocolate was not hot if yours was a little hot let it cool down to like barely warm you don't want to put a really hot chocolate in here but like I said make sure you get it off the heat before that happens hmm and then our finely chopped this is so good really great ingredients high quality this is so good to eat okay so I'm just going to beat this in low speed [Music] I'm gonna finish that off by hand no I just scrape that it smells so good in here with the hazelnuts and chocolate I'm hungry already so now get a little on the side so I'm just gonna stir that by hand sure it's all mixed in okay so now we are going to now beat our egg whites separately I'll tell you the only thing about this recipe it's not a lot of ingredients but I feel like I'm using every bowl and appliance in my kitchen so there's a little cleanup otherwise it's not a difficult recipe to make okay soon you got your egg whites again room temperature let's put that in there I'm putting also with that a quarter of a teaspoon one gram of cream of tartar cream of tartar stabilizes your whites really what it does is it helps prevent you from over whipping you can typically find cream of tartar on your spice aisle of your grocery store if you some people say they can't find it then you could just leave it out or you could put in just an equal amount of lemon juice so I'm just kind of whip mixing that in so now what we're gonna do say you need your whisk attachment for this or a hand mixer or you could beat it by hand with a wire whisk I'm going to beat this on medium low until we reach soft peaks [Applause] [Music] okay preach soft peaks and see here that's what you're looking for so now we're going to increase our speed to high and we're going to gradually add a quarter of a cup 50 grams of granulated white shirt so put a little in beat that in then just keep doing that until we have a meringue that's wonderfully thick and glossy [Applause] [Music] [Applause] okay we're done you can see wonderfully thick glossy that's what you're looking for so now you may I had two mixing bowls so I could easily switch over and do my whites if you don't then do what I've done here just take your chocolate batter put it in a large bowl and then clean your mixing bowl really well because you don't want any cuz there's the butter from the chut and the chocolate you want to make sure your bowls really clean when you do egg whites so that is the way you do it if you don't have to bowl so now we got a mix very light whites into our chocolate mixture which is that over here which is quite heavy so let's give that a quick stir so what I'm going to start with is just a little of the whites and that will lighten our chocolate mixture and then we can add the rest because we really important thing is we don't want to deflate our whites or as little as possible when we mix it in so big strokes because it's interesting when this cake bakes it rises kind of like way more like a souffle and then when it cools as it cools it will deflate so kind of a cool cake so now I'm gonna add like maybe half of the whites and then you can use a wire whisk I'm just using a spatula here and then has said just sure you get to the bottom of the bowl you want the whole chocolate mixture lightened so I always scrape down to the bottom and then I'll add the rest okay that looks good if you have a few streaks of the white meringue that's okay but that's what this is what you're looking for so now I'm just going to pour it into our springform pan and then it shoes the back of the Spooner I've got my offset spatula well don't do that try to get it into the pan spread it out and now everyone's oven is a little different I'm gonna say about 40 minutes you'd be 45 maybe a little less depending but I find about 40 so but more importantly what are we looking for it is going to rise and the top actually forms a bit of a crust and the crust will actually crack and then when you take a toothpick and insert it into the center you don't want it to come out clean you wanted to have some moist crumbs this is a cake that is better off if you slightly under bacon you don't want to over bake and it would be dry so I'm gonna say about 40 minutes so our chocolate hazelnut torte is done put your pan on a wire rack you can see it rose quite high it's cracked if you put a toothpick into the center and you'll have some moist crumbs so now we're going to let this cool completely in the pan on a wire rack after about 10 minutes I just take my offset spatula and then just go around the inside there just to make sure it's not sticking and then so we'll let this cool completely take a few hours and when we come back we will try a piece so I let the chocolate hazelnut torte cool completely several hours so now we can just take off the sides and there we have it I often like to make this and then store it overnight I do find that the flavors soften and mingle but you can't eat it the same day now you will see that when the chocolate torte bakes it rises and then it does sink tends to deflate a little sink in the center perfectly normal don't worry if yours does even a little more than mine so when you can't and you will see that there's a thin top crust that kind of flakes I do like to wipe my knife in between cuts get that paper oh there we go isn't that gorgeous I tend to like baked under baked mind a little because I like it nice and dense it's kind of like think of a brownie it's kind of the same sort of thing but better it's really in it now you can serve it on its own you could put a dusting to powdered sugar unsweetened cocoa powder you could whip some either heavy cream or even creme fraiche with a little sugar you could have it with a chocolate sauce means ice cream vanilla ice cream but you know what I like it just plain you have the top crust underneath it is so soft and moist you have that chocolate flavor like I said you can use semi-sweet to bittersweet and then you have that little green eNOS from the hazelnuts and of course they that toasted hazelnut flavor the chocolate hazelnuts to make perfect together it really is a wonderful cake you can store it at room temperature three four days to keep it nice and soft and moist stored at room temperature if you stored it in the refrigerator you could probably store it a few more days but keep in mind that it'll be a lot more dense and fudgy and texture unless you bring it back up to room temperature you could also freeze it for a couple months and then just defrost it in the refrigerator overnight really nice you have to try this and until next time I'm Stephanie Jaworski of joy baking calm [Music]

Channel: Joy of Baking

Views: 37,071

Keywords: dessert, baking, cooking, recipe, food, kitchen, homemade, howto, diy, joyofbaking, Joy of Baking, Stephanie Jaworski, Rick Jaworski, chocolate hazelnut torte, how to make chocolate hazelnut torte, chocolate hazelnut torte recipe, hazelnut torte, how to make hazelnut torte, hazelnut torte recipe, chocolate torte, how to make chocolate torte, chocolate torte recipe, torte, torte recipe, how to make torte

Id: 4zjKqwaKIrU

Length: 20min 29sec (1229 seconds)

Published: Thu Feb 06 2020