Cho­co­late Hazel­nut Torta

NZ House & Garden - - GATHERINGS -

Cho­co­late and hazel­nut is one of those per­fect flavour pair­ings that was just meant to be. This sim­ple lit­tle flour­less cake, cel­e­brat­ing this mag­nif­i­cent mar­riage of in­gre­di­ents, is moist and rich but not too much so. Keep it light and sim­ple or add a spoon­ful of sleek, dark cho­co­late ganache for ex­tra deca­dence.

½ cup hot wa­ter 50g good-qual­ity co­coa pow­der (eg Val­rhona), plus ex­tra for dust­ing 3 eggs ½ tea­spoon vanilla paste 200g raw su­gar ½ cup olive oil or veg­etable oil 160g hazel­nuts, ground to a fine meal ½ tea­spoon bak­ing soda Pinch of salt GANACHE (OP­TIONAL): 300ml cream 300g good-qual­ity dark cho­co­late 50ml Frangelico liqueur (op­tional)

Heat oven to 170°C. Grease and line the base of a 22cm spring­form cake tin. Stir hot wa­ter and co­coa to­gether to make a smooth paste.

In the bowl of a free-stand­ing mixer, place eggs, vanilla paste, su­gar and olive oil. Beat un­til pale and thick­ened.

Mix in cooled co­coa mix­ture. Add ground hazel­nuts, bak­ing soda and salt and mix un­til com­bined.

Pour mix­ture into pre­pared tin and bake around 40 min­utes or un­til a skewer in­serted in the cen­tre comes out clean.

Leave torta in tin un­til al­most cool be­fore turn­ing out to serve. Lightly dust with co­coa pow­der and pour over ganache if us­ing. Serve slices with a lit­tle mas­car­pone or clot­ted cream.

Ganache: Heat cream to al­most boil­ing. Add cho­co­late, bro­ken into pieces, and let it sit for a cou­ple of min­utes then stir un­til melted and mix­ture is smooth.

Al­low ganache to cool – it will thicken as it cools –then stir in liqueur if us­ing. Pour over cake while slightly warm.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.