Chocolate Hazelnut Torte Recipe
Flourless Chocolate Cake, Nocciolata Buttercream, Chocolate Sauce, Creme Anglaise, Oat Crumble
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Ingredients
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For the Flourless Chocolate Cake
For the Nocciolata Buttercream
For the Chocolate Sauce
For the Creme Anglaise
For the Oat Crumble
Method
For the Flourless Chocolate Cake
- 1
Melt Chocolate and Butter
Preheat your oven to 180°C (350°F). In a heatproof bowl over simmering water, melt the dark chocolate and unsalted butter together until smooth. Remove from heat and let it cool slightly.
- 2
Combine Sugar and Eggs
In a separate bowl, whisk together the granulated sugar and eggs until thick and pale. Stir in the vanilla extract.
- 3
Combine Mixture
Fold the melted chocolate mixture into the egg mixture gently until just combined. Sift in the cocoa powder and fold until fully incorporated.
- 4
Bake the Cake
Pour the batter into a greased and lined 8-inch round cake pan. Bake for 25-30 minutes until the top is set. Let it cool completely in the pan before removing.
For the Nocciolata Buttercream
- 5
Whip the Butter
In a mixing bowl, beat the unsalted butter until light and fluffy.
- 6
Add Sugar and Nocciolata
Gradually add the powdered sugar, mixing well. Add the Nocciolata and heavy cream, and continue to beat until creamy and smooth.
For the Chocolate Sauce
- 7
Heat the Cream
In a small saucepan, heat the heavy cream until just simmering.
- 8
Melt Chocolate
Remove from heat and add the dark chocolate, stirring until melted and smooth. Let cool slightly before using.
For the Creme Anglaise
- 9
Heat the Cream
In a saucepan, heat the heavy cream and vanilla extract until steaming but not boiling.
- 10
Whisk Egg Yolks and Sugar
In a bowl, whisk together the egg yolks and granulated sugar until pale and thick.
- 11
- 12
Cool and Strain
Remove from heat, cool slightly, and strain through a fine sieve into a bowl. Chill in the refrigerator until ready to use.
For the Oat Crumble
- 13
Mix Ingredients
In a bowl, combine rolled oats, brown sugar, unsalted butter (melted), and all-purpose flour. Mix until crumbly.
- 14
Bake Crumble
Spread the mixture onto a baking sheet and bake at 180°C (350°F) for 15-20 minutes until golden brown. Let cool.
