Hazelnut Torte
From luisascatering 15 years ago
- 30 minutes to make
- Serves 8
Adapted from one of my favorite male chefs, Jamie Oliver.
Ingredients
- 4 oz butter, softened to room temperature, plus extra for cake pan shopping list
- 3/4 cups hazelnuts (without skins) shopping list
- 3/4 cups sugar shopping list
- 4 large free-range or organic eggs, separated shopping list
- zest of 1 orange shopping list
- 2 tablespoons all purpose flour, sifted shopping list
- 3/4 cups fresh whole milk ricotta cheese shopping list
- a pinch of kosher salt shopping list
- 3 heaped tablespoons apricot jam shopping list
- 4 tbsp best-quality cooking chocolate (70% cocoa solids), finely grated shopping list
How to make it
- Preheat the oven to 375°F. Butter a 11 inch loose-bottomed flan tin or cheesecake mould, line it with parchment paper and place it in the fridge. Put the hazelnuts on to a baking tray and roast in the oven for about 5 minutes until lightly golden. Allow to cool, then whizz up in a food processor until you have a fine powder — be careful not to over-whizz. You can bash the nuts up in a tea towel using a rolling pin if you don’t have a food processor. Note: some stores carry "hazelnut flour" so if you find that, you can skip this part.
- Beat the butter and sugar together either in the food processor, or in a bowl with a whisk, until pale. Add the egg yolks one by one, and the orange zest. Add the flour, crumble in the ricotta and stir in the powdered hazelnuts.
- In a separate bowl, beat the egg whites with a pinch of salt until they are really stiff, then fold them slowly into the hazelnut mixture. Pour the mixture into the cake tin and bake in the preheated oven for around 25-30 minutes until there is a little color on the top of the torte. You can check to see that it’s ready by sticking a cocktail stick into the centre of the torte. It should come out clean and not sticky.
- Remove from the oven and allow to cool. While it’s cooling, place the jam in a little pan with 4 tablespoons of water and bring this slowly up to the boil. Brush this over the top of the torte and, when cool, sprinkle with the grated chocolate See Photo. Serve with some crème fraîche or fromage frais.
The Rating
Reviewed by 5 people-
I love Jamie Oliver too... this is great and beautiful picture. My 5 for you.
berry
in Myrtle Beach loved it
-
Yummy! Another great posting!
elgab89
in Toronto loved it
-
wow! a keeper!, thanks
magali777
in Mexico loved it
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "