Corso 32 Chocolate Torta with Salty Hazelnuts
You can make this two days ahead of time and it keeps well in the fridge, says Corso 32 chef and co-owner, Daniel Costa. He suggests pairing it with a glass of Moscato d’asti. In case of hazelnut allergies, substitute almonds.
Torta: 625 mL Whipping cream (Corso 32 uses Avalon organic cream, available at Saveon Foods and Planet Organic) 1 lb, 4 oz Bernard Callebaut semi-sweet chocolate 1 egg yolk
Place chocolate and half the cream in a heatproof bowl. Melt over a double boiler until completely melted. Remove from heat and allow to cool to body temperature.
Whip the remaining cream until stiff. Fold the whipped cream and egg yolk into the melted chocolate. Pour into parchment lined, 12-inch square cake tin. Refrigerate until ready to serve.
Salty, candied hazelnuts: ½ cup white sugar ¼ cup water ½ tbsp corn syrup 1 tbsp kosher salt 1¾ cups hazelnuts, roasted
Place the sugar, water and corn syrup in a medium-sized frying pan. Heat over medium heat until dark amber. Remove from heat and add the salt; stir carefully. Immediate add the roasted hazelnuts. Using a wooden spoon, mix the nuts until completely coated. Spread out on a parchmentlined cookie sheet to cool.
To finish:
Cut the torta in desired sized pieces.
Crush the hazelnuts and sprinkle on top of torta.