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Hazelnut torte with espresso cream

Hazelnut torte with espresso cream
Los Angeles Times

For several months now I've had three hazelnuts sitting on my desk. They are not at all alike. One is your usual-looking round hazelnut; one is the same only a lot larger, and the most interesting is the third, which ... Read more

Active work time: 40 minutes | Total preparation time: 1 hour 40 minutes | Serves 10 to 12


  • 2 cups toasted hazelnuts
  • 1 1/4 cups granulated sugar, divided
  • 3/4 cup cake flour
  • 1/2 teaspoon salt, divided
  • 7 egg whites
  • 6 egg yolks
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • Powdered sugar, for dusting

Step 1Heat the oven to 325 degrees. Butter and flour a 9-inch springform pan.

Step 2Grind or pulse the hazelnuts and 1/4 cup of the granulated sugar in a food processor until the nuts are finely ground, but not so long that they turn to nut butter. Add the flour and half of the salt and pulse several times more to make a powdery texture.

Step 3Beat the egg whites with the remaining salt until they form soft peaks. Gradually pour in 1/2 cup of the sugar and continue beating until the peaks crest softly without collapsing. Scrape them into a large bowl. Add the yolks to the mixing bowl without washing it. Add the remaining sugar and beat on high until the batter is thick and pale and a ribbon holds for 3 seconds. Add the vanilla.

Step 4Fold the yolks into the whites, and then sprinkle a fourth of the nut and flour mixture over the eggs. Mix the batter thoroughly, but take care not to overmix and deflate the whites. Fold in one-third of the flour-nut mixture, followed by a third of the melted butter. Continue until all the nuts and butter are used. Scrape the batter into the prepared pan and bake in the center of the oven until browned and the sides are slightly pulling away from the pan, about 1 hour. Remove, cool slightly, then remove the rim.

Step 5Serve the cake with the baked side facing up or reverse it and remove the base of the pan for a smoother surface. Shake the powdered sugar through a strainer over the top of the cake and serve it with the Espresso Whipped Cream.

Espresso whipped cream

  • 1 cup whipping cream
  • 2 tablespoons cold espresso or very strong coffee
  • 2 tablespoons Frangelico, or other hazelnut liqueur
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon powdered sugar

Step 1Whip the cream until it forms soft, billowy peaks. Whip in the espresso, Frangelico, vanilla and powdered sugar. Don't let it get stiff. Serve spooned over or alongside each piece of cake.


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