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Serves 6-8
Preparation time
20 minutes
Cooking time
35-45 minutes
Ingredients:
6 eggs
¾ cup caster sugar
1 cup ground hazelnuts
¾ cup white breadcrumbs
1 teaspoon plain flour
Chocolate Ganache
300g dark cooking chocolate
½ cup (125ml) fresh cream
Hazelnuts to decorate
•
Preheat oven (Mode 9) to 150ºC. Once
this temperature is reached turn oven to
(Mode 7).
•
Separate eggs, placing whites in bowl to
side. Beat egg yolks until thick and pale.
Gradually beat in ½ cup sugar, then nuts
and breadcrumbs and continue beating
until ingredients are well combined.
•
Whisk egg whites until they begin to foam.
Gradually add remaining sugar and beat
until mixture forms peaks.
•
Add half the egg white mixture into
the hazelnut mixture and gently fold in.
Sprinkle mixture with flour and fold in
remaining egg white mixture.
•
Line and butter a 25cm spring form tin
and pour cake mixture into tin. Bake cake
for 35-45 minutes, until cake shrinks away
from sides of tin. Remove cake from oven
and remove sides of cake tin. Allow cake
to cool.
•
Chocolate Ganache.
Melt chocolate and cream in a double
saucepan stirring to combine. Allow
ganache to cool.
•
Once cake is cooled carefully cut
horizontally to make two even
layers. Spread half cooled ganache over
one half of cold cake. Replace the top of
cake and cover with remaining ganache.
Decorate with whole hazelnuts.
Hazelnut Torte
with Chocolate Ganache
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