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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Austrian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat an oven to 375°F. | 2. Lightly butter and flour a 9-inch round springform cake pan. | 3. To make the torte, spread the 1/2 cup hazelnuts on a baking sheet and toast in the oven until lightly browned and fragrant, 5 to 7 minutes. | 4. While the nuts are still warm, place them in a kitchen towel and rub with the towel to remove the skins. | 5. Do not worry if bits of skin remain. | 6. Set aside. | 7. Place the chocolate and butter in a large heatproof bowl set over but not touching gently simmering water in a saucepan. | 8. Stir often until the chocolate melts, then remove from the heat. | 9. In a food processor fitted with the metal blade or in a blender, combine the skinned nuts with the 2/3 cup sugar. | 10. Pulse until finely ground. | 11. Add to the chocolate mixture and stir until blended. | 12. Let cool; then add the egg yolks one at a time, beating well after each addition. | 13. In a bowl, sift together the flour and cocoa. | 14. Stir into the chocolate mixture. | 15. In another bowl, using an electric mixer, beat the egg whites and cream of tartar until soft peaks form. | 16. Add the 2 Tbs sugar and beat until stiff peaks form. | 17. Using a rubber spatula, fold one-fourth of the whites into the chocolate mixture to lighten it. | 18. Then fold in the remaining whites just until no white streaks remain. | 19. Pour into the prepared pan. | 20. Bake until a skewer inserted into the center comes out almost clean, 35 to 40 minutes. | 21. Transfer the pan to a wire rack and let cool. | 22. To make the glaze, combine the chocolate, butter and corn syrup in a heatproof bowl set over but not touching gently simmering water in a saucepan. | 23. Stir often until the chocolate melts, then remove from the heat and stir until smooth. | 24. Let cool, stirring occasionally, for 15 minutes; the glaze will thicken slightly. | 25. Set the rack over a baking sheet, invert the torte onto the rack and lift off the pan. | 26. Pour on the glaze, tilting the torte to coat the top and sides completely. | 27. When the glaze stops dripping, place the 12 hazelnuts around the top of the cake. | 28. Transfer to a serving plate and serve. | 29. Makes one 9-inch torte. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hazelnut	1/2	cup		159.6	24.0	0.0	8.004
hazelnut	12			159.6	24.0	0.0	8.004
chocolate	6	ounces	bittersweet chopped	1017.198	78.0759	13.2508	72.5136
butter	8	tablespoons	unsalted	684.0	31.428	21.372	57.6
sugar	2/3	cup		537.32	134.3973	0.0	0.0
sugar	2	tablespoons		537.32	134.3973	0.0	0.0
egg	5		separated	357.5	1.8	31.4	23.775
purpose flour	1/4	cup		-	-	-	-
cocoa powder	1/4	cup	unsweetened	49.02	12.4485	4.2139999999999995	2.9455
cream tartar	1/8	teaspoon		0.9675	0.2306	0.0	0.0
chocolate	9	ounces	bittersweet chopped	1017.198	78.0759	13.2508	72.5136
butter	12	tablespoons	unsalted cut	1221.768	0.1022	1.4484	138.2114
corn syrup	1 1/2	1/2		1447.545	392.7809	0.0	1.023

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.