I have given you my Sunday version of the cake here but if you do want to use it for Easter next year, just replace the hazelnuts for chocolate eggs and fill the centre with eggs and chicks.
Hazelnut & Chocolate Torte
For the sponge
- 4 large eggs
- 2 tbsp water
- 200g caster sugar
- 1 tsp vanilla essence
- 150g flour
- 50g cornflour
- 50g ground, roasted hazelnuts
- 1 ½ tsp baking powder
For the filling
- 150g ground, roasted hazelnuts
- 500ml double cream
- 2 tbsp caster sugar
- 35g cocoa powder
- 4 tbsp Nutella, slightly warmed to soften
For the decoration
- 12 whole roasted hazelnuts
- 200 ml double cream
- 1 tbsp icing sugar
- ½ tsp vanilla essence
- 100g chocolate (50 – 60% cocoa)
- 15g unsalted butter
- 300g marzipan
- Some icing sugar for dusting
- 40g roasted chopped hazelnuts
- Line and grease a 26cm springform. Preheat the oven to 160Cfan/180C.
- Place the eggs, water, sugar and vanilla essence into a mixer and beat until pale and fluffy. You could also do this in a large bowl with handheld electric beaters.
- In a separate bowl sift together the flour, cornflour, baking powder and mix in the hazelnuts.
- Carefully fold the flour and hazelnut blend into the egg mixture, trying to keep as much of the air in as possible.
- Pour the batter into the prepared tin and bake for about 35 – 40 minutes or until a skewer inserted into the middle comes out clean. Leave the cake to cool in the tin for about 10 minutes then turn out onto a wire rack and leave to cool completely. Cut the cake into three equal layers.
- Beat the cream, sugar and cocoa powder until stiff but still spreadable. Fold in the hazelnuts.
- Sandwich the first two cake layers together with a layer of hazelnut cream, followed by a layer of Nutella. Cover with the third sponge and spread the top of the cake with hazelnut cream.
- For the decoration, beat together the cream, sugar and vanilla essence until stiff but still soft enough to pipe. Place a third of the cream into a piping bag fitted with a star nozzle and set aside. Cover the sides of the cake with the remaining cream.
- For the chocolate drip, melt the chocolate together with the butter. You can do this in a microwave in short burst or in a bowl suspended over simmering water.
- Stir until smooth and leave to cool to room temperature. Once cooled, pour the chocolate into a piping bag or a food bag and snip a little off the bottom.
- Pipe all around the cake and allowing the chocolate to drip down the sides.
- Dust a worktop with icing sugar and roll out the marzipan into a 25cm disk. Cut the marzipan into 12 equal pieces (you might want to use a set square for this).
- Roll the up the marzipan pieces from the pointed end into a curl and arrange on the cake.
- Fill the centre of the cake with the roasted chopped hazelnuts.
- Pipe swirls of cream on each piece of marzipan and top with a whole hazelnut.
- The cake is best eaten at room temperature but can be kept in the fridge for up to 5 days. It freezes well and can be kept frozen for up to 4 weeks.
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