Hazelnut, Chocolate and Strawberry Torte

Health score
16%
Hazelnut, Chocolate and Strawberry Torte
45 min.
10
672kcal

Suggestions


Indulge in a divine dessert that will elevate any occasion with the Hazelnut, Chocolate, and Strawberry Torte. This enchanting torte combines the rich, nutty flavor of toasted hazelnuts with the decadent allure of bittersweet chocolate, all beautifully complemented by the freshness of succulent strawberries. With a preparation time of just 45 minutes, you can impress your guests or treat yourself to a luxurious yet uncomplicated dessert.

The texture of this torte is nothing short of heavenly. The tender layers of cake, crafted from high-quality eggs and ground hazelnuts, provide a light and airy base, while the velvety chocolate ganache glides effortlessly between layers and coats the exterior in a glossy finish. As you slice into the cake, you'll discover the sweetness of strawberries peeking through, adding a delightful burst of flavor that contrasts perfectly with the depth of chocolate.

But that's not all. This torte can be easily transformed into a stunning showcase, with edible rosettes of chocolate ganache and fanned strawberries adorning the top, making it not only a treat for the palate but also a feast for the eyes. Serve it at your next gathering and watch as it captures hearts and taste buds alike. Whether it's a birthday celebration, a holiday feast, or simply a well-deserved dessert for yourself, this Hazelnut, Chocolate, and Strawberry Torte is sure to be the star of the table.

Ingredients

  • 0.8 cup flour sifted
  • large eggs 
  • 1.3 cups hazelnuts husked toasted
  • pound bittersweet chocolate unsweetened chopped (not )
  • pint strawberries hulled thinly sliced
  • 10 servings strawberries whole
  • tablespoons sugar 
  • 2.3 cups whipping cream 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • knife
  • whisk
  • hand mixer
  • cake form
  • pastry bag

Directions

  1. Preheat oven to 375°F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment. Butter and flour parchment. Finely grind hazelnuts and 2 tablespoons sugar in processor.
  2. Place 2/3 cup ground-nut mixture in medium bowl; add flour and whisk to blend. Reserve remaining nut mixture for garnish.
  3. Using electric mixer, beat eggs and 2/3 cup sugar in large bowl until mixture is thick and slowly dissolving ribbon forms when beaters are lifted, about 8 minutes. Fold in flour mixture in 3 additions.
  4. Transfer batter to prepared pan.
  5. Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes.
  6. Transfer cake to rack. Cool in pan 10 minutes. Run small knife between pan sides and cake to loosen. Turn cake out onto rack; peel off parchment. Cool completely.
  7. Bring cream to simmer in large saucepan.
  8. Remove from heat.
  9. Add chocolate and whisk until melted and smooth.
  10. Pour into 13x9x2-inch glass dish. Refrigerate until ganache thickens to spreadable consistency, stirring occasionally, about 1 hour 30 minutes (ganache will resemble thick pudding).
  11. Transfer 3/4 cup chocolate ganache to small bowl; set aside for garnish.
  12. Cut cake horizontally into 2 layers (layers will be thin).
  13. Place 1 cake layer, cut side up, on platter.
  14. Spread 1/2 cup chocolate ganache over. Arrange sliced strawberries in slightly overlapping concentric circles over ganache.
  15. Spread 1/2 cup ganache over cut side of second cake layer.
  16. Place cake layer atop strawberries, ganache side down, and press slightly to adhere.
  17. Spread remaining chocolate ganache over sides and top of cake. Gently press reserved ground hazelnuts onto sides of cake.
  18. Transfer reserved 3/4 cup ganache to pastry bag fitted with medium star tip. Pipe 8 rosettes around top edge of cake, spacing apart. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate.
  19. Let stand at room temperature 1 hour before continuing.)
  20. Starting 1/3 inch from stem end of whole strawberries, thinly slice strawberries lengthwise to tip. Press slices slightly to fan.
  21. Place fanned berries between rosettes on cake.
  22. Garnish with additional toasted hazelnuts, if desired.

Nutrition Facts

Calories672kcal
Protein6.56%
Fat63.17%
Carbs30.27%

Properties

Glycemic Index
24.01
Glycemic Load
11.36
Inflammation Score
-9
Nutrition Score
26.404782792796%

Flavonoids

Cyanidin
4.22mg
Petunidin
0.21mg
Delphinidin
0.59mg
Malvidin
0.02mg
Pelargonidin
47.54mg
Peonidin
0.1mg
Catechin
6.13mg
Epigallocatechin
1.91mg
Epicatechin
0.84mg
Epicatechin 3-gallate
0.29mg
Epigallocatechin 3-gallate
0.37mg
Naringenin
0.5mg
Kaempferol
0.96mg
Myricetin
0.08mg
Quercetin
2.12mg
Gallocatechin
0.06mg

Nutrients percent of daily need

Calories:672.09kcal
33.6%
Fat:48.4g
74.47%
Saturated Fat:23.65g
147.8%
Carbohydrates:52.18g
17.39%
Net Carbohydrates:43.02g
15.64%
Sugar:30.72g
34.13%
Cholesterol:137.63mg
45.88%
Sodium:49.52mg
2.15%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:39.01mg
13%
Protein:11.32g
22.63%
Vitamin C:113.76mg
137.89%
Manganese:2.34mg
116.8%
Copper:0.95mg
47.49%
Fiber:9.16g
36.65%
Magnesium:137.36mg
34.34%
Iron:5.2mg
28.87%
Phosphorus:288.13mg
28.81%
Vitamin E:3.78mg
25.2%
Folate:91.56µg
22.89%
Selenium:15.87µg
22.68%
Potassium:740.45mg
21.16%
Vitamin A:943.82IU
18.88%
Vitamin B2:0.32mg
18.83%
Vitamin B1:0.25mg
16.61%
Zinc:2.29mg
15.26%
Calcium:123.81mg
12.38%
Vitamin B6:0.25mg
12.33%
Vitamin K:11.41µg
10.86%
Vitamin B5:1mg
9.97%
Vitamin B3:1.99mg
9.96%
Vitamin D:1.26µg
8.38%
Vitamin B12:0.35µg
5.76%
Source:Epicurious