Eegor
05-22-2006, 11:27 PM
Chocolate Hazelnut Torte
1 ¼ cup hazelnuts
6 tablespoons unsalted butter
1 cup semi-sweet baking chocolate chopped
¾ cup dried pears chopped
1/3 cup unbleached flour
4 eggs at room temperature seperated
¾ cups sugar
cocoa powder
preheat oven to 190 C (375) spread the hazelnuts on a baking sheet and bake until fragrant and golden in color , about 8 min. . Pour the nuts onto a cloth , fold the cloth over them and rub vigorously to remove skins. grind the hazelnuts in a food processor and set aside. lower oven temperature to 350 . line the bottom of a 9 inch cake pan with parchment paper and grease the sides of the pan. in a double boiler over barely simmering water, melt the butter and chocolate, stirring occasionally. remove from the burner and cool to luke warm. in a bowl mix together the dried pears and flour. set aside. beat the egg yolks with electric beater, slowly adding ½ cup sugar until pale and smooth. with spatula stir the egg-yolk preparation into melted chocolate. add the pear mixture and hazelnuts. in a separate clean bowl, using clean beaters, beat the egg whites, slowly adding ¼ cup of the sugar, until soft peaks form. Mix one third of the egg white preparation into the batter and then carefully fold in the remainder. Pour the batter into the cake pan and bake in the oven for about 40 min. Cool on a wire rack With a knife, loosen the sides of the cake and turn it upside down onto a plate. remove paper.. carefully turn cake over and dust with cocoa powder.. serve
1 ¼ cup hazelnuts
6 tablespoons unsalted butter
1 cup semi-sweet baking chocolate chopped
¾ cup dried pears chopped
1/3 cup unbleached flour
4 eggs at room temperature seperated
¾ cups sugar
cocoa powder
preheat oven to 190 C (375) spread the hazelnuts on a baking sheet and bake until fragrant and golden in color , about 8 min. . Pour the nuts onto a cloth , fold the cloth over them and rub vigorously to remove skins. grind the hazelnuts in a food processor and set aside. lower oven temperature to 350 . line the bottom of a 9 inch cake pan with parchment paper and grease the sides of the pan. in a double boiler over barely simmering water, melt the butter and chocolate, stirring occasionally. remove from the burner and cool to luke warm. in a bowl mix together the dried pears and flour. set aside. beat the egg yolks with electric beater, slowly adding ½ cup sugar until pale and smooth. with spatula stir the egg-yolk preparation into melted chocolate. add the pear mixture and hazelnuts. in a separate clean bowl, using clean beaters, beat the egg whites, slowly adding ¼ cup of the sugar, until soft peaks form. Mix one third of the egg white preparation into the batter and then carefully fold in the remainder. Pour the batter into the cake pan and bake in the oven for about 40 min. Cool on a wire rack With a knife, loosen the sides of the cake and turn it upside down onto a plate. remove paper.. carefully turn cake over and dust with cocoa powder.. serve