The rich, tasty buttercream in this torte has the silkiest texture and best flavour when made with good-quality chocolate.
- Portion size 12 servings
- Credits : Canadian Living Magazine: January 2010
- 1/2 cup all-purpose flour
- 1/3 cup toasted hazelnut
- 4 teaspoons cornstarch
- 6 egg yolks
- 2/3 cups granulated sugar
- 5 egg whites
- 1/4 cup unsalted butter melted
Caramel Milk Chocolate Buttercream:
- 8 oz good-quality milk chocolate (such as Lindt), chopped
- 2 oz good-quality bittersweet chocolate (such as Lindt), chopped
- 1/2 cup granulated sugar
- 1 cup whipping cream
- 1 pinch salt
- 2 tablespoons hazelnut liqueur (such as Frangelico)
- 3/4 cups finely chopped toasted hazelnuts
- 36 hazelnuts
- 2 tablespoons granulated sugar
- 1 tablespoon hazelnut liqueur (such as Frangelico)
MethodIn food processor, pulse together all-purpose flour, hazelnuts and cornstarch until finely ground, about 30 seconds. Set aside.
Using stand mixer on medium-high speed, beat egg yolks until thick and light coloured, about 2 minutes (hand-held electric beaters may take a little longer). Beat in all but 3 tbsp (45 mL) of the sugar until thickened and batter falls in ribbons when beaters are lifted, about 4 minutes.Transfer to bowl.
In clean bowl, beat egg whites until foamy; beat in 2 tbsp (25 mL) of the remaining sugar until stiff peaks form. Beat in yolk mixture. Sift one-quarter of the flour mixture over top and fold in. Repeat twice. Pour in warm butter, leaving white sediment. Fold in remaining flour mixture until blended.
Pour onto parchment paper–lined 15- x 10-inch (38 x 25 cm) baking sheet; spread evenly. Bake in 350°F (180°C) oven until springy to the touch and cake pulls away from sides of pan, about 15 minutes. Let cool in pan on rack. Sprinkle with remaining sugar. (Make-ahead: Wrap in plastic wrap and set aside for up to 24 hours.) Remove from pan. Trim edges; cut crosswise into thirds. Loosen from paper with spatula.
Syrup: In small saucepan, cook sugar with 1/2 cup (125 mL) water until dissolved. Stir in hazelnut liqueur; set aside.
Caramel Milk Chocolate Buttercream: Place chopped milk chocolate and bittersweet chocolate in heatproof bowl; set bowl aside.
In small saucepan, cook sugar with 1/4 cup (50 mL) water over medium heat, without stirring but brushing down side of pan with wet pastry brush, until deep caramel colour, about 7 minutes. Remove from heat. Averting face, stir in cream and salt.
Return to medium-low heat; simmer, stirring constantly, until caramel dissolves. Pour over chocolate, whisking until smooth; whisk in hazelnut liqueur. Cover and refrigerate until cool but still loose, about 1 hour (do not refrigerate longer because buttercream will harden). Beat until soft peaks form.
Place one-third of the cake on platter. Slide strips of waxed paper under sides of cake to cover platter. Brush cake with one-third of the syrup. Spread 2/3 cup (150 mL) buttercream over top. Repeat layers once. Brush remaining cake layer with syrup; invert onto top.
Spread remaining buttercream over top and sides of cake. Press finely chopped hazelnuts onto sides of cake. Garnish top with toasted hazelnuts. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Nutritional facts Per serving: about
- Sodium 49 mg
- Protein 7 g
- Calories 458.0
- Total fat 29 g
- Potassium 208 mg
- Cholesterol 141 mg
- Saturated fat 13 g
- Total carbohydrate 45 g
- Iron 11.0
- Folate 17.0
- Calcium 8.0
- Vitamin A 15.0