Decadent Hungarian Chocolate Hazelnut Torte
Indulge in the rich, velvety flavors of this Decadent Hungarian Chocolate Hazelnut Torte, inspired by the charming pastries from Budapest. This elegant dessert features a luscious chocolate base infused with the earthy notes of roasted hazelnuts, layered with a smooth chocolate ganache poured over the top. Perfect for special occasions or a luxurious treat, this torte showcases the delightful balance between rich dark chocolate and the subtle sweetness of hazelnuts, making it a memorable dessert that will impress your guests.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Butter
5.5 ounces (Melted)
Dark chocolate (70% solids)
7 ounces (Chopped)
Large eggs
6 (Separated into yolks and whites)
Soft brown sugar
5.5 ounces (N/A)
Plain flour
2 tablespoons (Sifted)
Ground hazelnuts
3.5 ounces (N/A)
Heavy cream
5 fluid ounces (N/A)
Dark chocolate (70% solids)
7 ounces (Chopped (for ganache))
Caster sugar
5.5 ounces (N/A)
Hazelnuts
7 ounces (Shelled, peeled, and roasted)
Instructions
1
Preheat your oven to 350°F (175°C). Prepare an 8-inch round baking tin by buttering it and lining the bottom with kitchen paper.
2
In a small saucepan, melt the butter over low heat. Once melted, remove from the heat and stir in the chopped dark chocolate until completely smooth. Set aside to cool slightly.
3
In a large bowl, whisk the egg whites until soft peaks form, and then set aside.
4
In another bowl, whisk the egg yolks and soft brown sugar together until the mixture is thick and pale, forming a ribbon-like consistency.
5
Gradually combine the cooled chocolate mixture with the egg yolk mixture, stirring well to incorporate.
6
Sift the plain flour and ground hazelnuts into the bowl, gently folding them in with a spatula to combine.
7
Carefully fold in the whipped egg whites, taking care to not deflate the mixture. This will keep your torte light and airy.
8
Pour the batter into the prepared tin and bake for about 25 minutes or until the edges are set, but the center remains slightly wobbly. Allow the torte to cool in the tin for at least 10 minutes before transferring it to a wire rack.
9
To make the chocolate ganache, heat the heavy cream in a saucepan until just before boiling. Remove from the heat and stir in the additional chopped chocolate until completely melted and smooth.
10
Once the torte is cool, pour the chocolate ganache over the top, allowing it to drizzle down the sides. Set aside to let it cool and set.
11
For the hazelnut topping, combine the caster sugar and water in a small saucepan. Cook over medium heat until the mixture turns lightly caramelized.
12
Quickly remove from the heat and add the roasted hazelnuts, stirring to coat them in the caramel.
13
Using tongs, carefully remove clusters of the coated hazelnuts and place them on lightly oiled baking paper to cool completely.
14
Once the ganache has set, decorate the torte with the hazelnut clusters before slicing and serving. Enjoy your elegant dessert!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Hungarian Chocolate Hazelnut Torte?
It is an elegant dessert inspired by the pastries of Budapest, featuring a chocolate and roasted hazelnut base topped with a smooth chocolate ganache and caramelized hazelnuts.
What size baking tin is required for this torte?
You should use an 8-inch round baking tin for this recipe.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
How should I prepare the baking tin?
Butter the tin and line the bottom with kitchen paper to prevent sticking.
What type of chocolate is recommended for the torte?
The recipe calls for dark chocolate with 70% cocoa solids.
How do I melt the chocolate for the base?
Melt the butter over low heat first, then remove from heat and stir in the chopped chocolate until smooth.
How many eggs are needed and how are they prepared?
You need 6 large eggs, separated into yolks and whites.
To what consistency should the egg whites be whisked?
The egg whites should be whisked until soft peaks form.
How should the egg yolks be mixed?
Whisk the egg yolks with soft brown sugar until the mixture is thick, pale, and reaches a ribbon-like consistency.
How do I combine the chocolate and yolk mixtures?
Gradually add the cooled chocolate mixture into the egg yolk mixture while stirring well.
What dry ingredients are folded into the batter?
Sifted plain flour and ground hazelnuts are folded into the batter.
How do I ensure the torte remains light and airy?
By carefully folding in the whipped egg whites without deflating the mixture.
How long does the torte need to bake?
Bake for about 25 minutes until the edges are set but the center is still slightly wobbly.
How long should the torte cool in the tin?
Allow it to cool in the tin for at least 10 minutes before moving it to a wire rack.
How is the chocolate ganache made?
Heat heavy cream until just before boiling, then stir in chopped dark chocolate until melted and smooth.
When should the ganache be applied to the torte?
Pour the ganache over the top once the torte has cooled completely.
How do I make the caramelized hazelnut topping?
Combine caster sugar and water in a pan, cook until caramelized, then stir in roasted hazelnuts to coat.
What type of hazelnuts are used for the topping?
Use 7 ounces of shelled, peeled, and roasted hazelnuts.
How do I handle the caramelized hazelnuts after coating?
Use tongs to place clusters onto lightly oiled baking paper to cool completely.
When should I decorate the torte with the hazelnuts?
Decorate with the hazelnut clusters once the ganache has fully set.
Does this recipe use flour?
Yes, it uses 2 tablespoons of sifted plain flour.
What kind of sugar is used in the torte base?
The base uses 5.5 ounces of soft brown sugar.
What is the fat source in the torte base?
The fat source is 5.5 ounces of melted butter.
Is the hazelnut topping cooked over high heat?
No, the sugar and water mixture should be cooked over medium heat.
How much ground hazelnuts are in the recipe?
The recipe calls for 3.5 ounces of ground hazelnuts.
What is the purpose of the heavy cream in the recipe?
Heavy cream is used to create the smooth chocolate ganache topping.
Can I use 100% cocoa chocolate instead?
The recipe specifically recommends 70% solids for the best balance of richness and sweetness.
How do I achieve the 'ribbon-like' consistency for the yolks?
Whisk the yolks and sugar vigorously until the mixture falls from the whisk in a thick, visible trail.
Is the torte meant to be completely firm when it comes out of the oven?
No, the center should remain slightly wobbly to ensure a decadent, soft texture.
What makes this a Hungarian-style dessert?
It is inspired by the nut-heavy and rich chocolate pastry traditions found in Budapest cake shops.