Yummy Chocolate Hazelnut Torte
From dor 15 years agoIngredients
- Sponge Cake: shopping list
- 200g optima flour shopping list
- 3 eggs shopping list
- 50ml water shopping list
- 50ml corn oil shopping list
- chocolate hazelnut fillings: shopping list
- 2 eggs,70ml boiling water shopping list
- 200g dark bitter chocolate shopping list
- 200g hazelnut paste shopping list
- 500 whipping cream (whipped) shopping list
- 300g hazelnuts (toasted & divide into 3 portions) shopping list
- chocolate Ganache: shopping list
- 200ml whipping cream shopping list
- 300g cooking chocolate (chopped) shopping list
- 1 tbsp butter shopping list
- Decoration: shopping list
- 8 fresh strawberries shopping list
- 8 Ferrero Rocher chocolates shopping list
- Some dark white chocolate chips shopping list
- Some deco gel & icing powder shopping list
How to make it
- Cake:
- Preheat oven at 180 degree celcius. LIne a 9 " round cake tin.
- Mix flour, egg and water in cake mixer, beat at medium speed for 15 minutes then add in corn oil. blend well.
- Pour mixture into cake tin and bake for 40 minutes.
- When cake is baked, put on cooling rack. Slice into 3.
- Chocolate Hazelnut fillings:
- Whisk egg yolks. Gradually add in boiling water.
- Double boil chocolate until chocolate melts. Add hazelnut paste.
- Fold in egg mixture and stir until slightly thickened. Set aside to cool before adding into whipping cream. Divide into 3 portions.
- Chocolate Ganache:
- Double boil cream. Add in chocolate and butter and stir until smooth.
- To Assemble:
- Place a layer of cake onto a turntable.
- Spread one portion of hazelnut filling on top of cake and top with one portion of nuts.
- Repeat process with 2nd layer and the last layer of cake.
- Chill until set before pouring on chocolate garnache.
- Decorate cake with Ferrero Rocher chocolates and fresh strawberries, dust centre cake with icing powder and throw in some dark white chocolate chips.
People Who Like This Dish 2
- clbacon Birmingham, AL
- dor Singapore, SG
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