Today’s cake – hazelnut torte

A decadent and devine cake.


Torte layers

6 egg whites                                    pinch of salt

1 ½ cups caster sugar                      250g pitted dates

250g hazelnuts                                  100g milk chocolate

100g dark chocolate

Cream Filling

300ml thickened cream                 250g mascarpone

2tbps sifted icing sugar                  1 tbps Cointreau

Chocolate Glaze

50g dark chocolate                          50g milk chocolate

50ml thickened cream                   20g butter

Prep Work

  1. Preheat oven to 160 degrees. Roast hazelnuts for 10 minutes on a baking tray. Remove and peel off skin.  Chop coarsely
  2. Chop pitted dates
  3. Finely chop the chocolate for the torte
  4. On three pieces of baking paper, draw a circle using a 19cm plate (entrée size) and place each sheet on a baking tray

Making it

  1. Preheat oven to 160 degrees
  2. For the torte, place the eggwhites in a bowl of an electric mixer and beat on medium speed until it becomes foamy. Gradually add the sugar. Then beat on high for 5 minutes or until white and glossy.
  3. Fold in the dates, hazelnuts and chocolate
  4. Spread the mixture evenly using the three different circles, creating 3 layers
  5. Bake for 40 minutes or until golden and firm. Cool on the trays
  6. Meanwhile, for the cream filling, beat the cream and mascarpone until soft peaks form.  Add Cointreau and icing sugar and beat until smooth.
  7. For the glaze, place ingredients in a bowl and place bowl over pan of simmering water. Stir until the mixture is melted and smooth. Allow to cool slightly.
  8. To assemble, place one torte layer on the bottom, cover with half the cream, then the next layer, then the other half of the cream, then decorate with chocolate glaze.

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