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ITALIAN NATIONAL DAY<br />
3 eggs, separated<br />
160g castor sugar<br />
50g ground almonds<br />
25g cake flour<br />
HAZELNUT AND NUTELLA CHOCOLATE TORTE<br />
FRANGELICO WHIPPED CREAM<br />
250ml(1cup)coldfreshcream<br />
15ml (1 tbsp) icing sugar<br />
30ml (2 tbsp) Frangelico liqueur<br />
cocoa powder, to dust<br />
Nutella, melted, to drizzle<br />
chopped hazelnuts, to scatter<br />
chocolate shavings, to garnish<br />
Hazelnut and Nutella<br />
chocolate torte<br />
Serves 12 EASY 1hr15mins<br />
THE FLAVOUR COMBINATIONS<br />
BASE<br />
50g hazelnuts, roasted<br />
150g coconut biscuits<br />
30ml (2 tbsp) cocoa powder<br />
15ml (1 tbsp) icing sugar<br />
70g butter, melted<br />
HAZELNUT AND NUTELLA FILLING<br />
300gdarkchocolate(70%cocoa<br />
solids), roughly chopped<br />
80g butter<br />
60ml (¼ cup) espresso coffee<br />
80ml ( cup) Nutella<br />
HOWTODOIT<br />
1Preheat the oven to 160°C. Grease<br />
and line a 23cm-round springform<br />
cake tin with baking paper.<br />
2For the base, place the hazelnuts<br />
in a food processor and blitz until<br />
ine. Add the biscuits, cocoa and 15ml<br />
(1 tbsp) icing sugar and pulse again.<br />
Mixthecrumbsand70gmeltedbutter<br />
together, then press the biscuit mixture<br />
irmly into the base of the prepared tin.<br />
3For the illing, melt the chocolate<br />
and 80g butter together in a bowl<br />
setoverapanofsimmeringwater(the<br />
bowl must not touch the water). Set<br />
aside to cool.<br />
4Add the espresso and Nutella to<br />
the melted chocolate, followed by<br />
the egg yolks.<br />
5 Inaseparatebowl,whiskthe<br />
eggwhitesuntilfrothy.Addthe<br />
castor sugar gradually and beat until<br />
irm and glossy.<br />
6Sift the almond meal and cake<br />
lour into the chocolate and mix<br />
tocombine.Addathirdoftheegg<br />
whites to the chocolate mixture and<br />
stirthroughtoloosenthebatter.Fold<br />
through the remaining egg whites with<br />
light folding actions. Pour the illing<br />
over the base and bake in the oven,<br />
50 minutes.<br />
7Remove from oven and allow to<br />
cool in the tin before unmoulding.<br />
8In the meantime, make the whipped<br />
cream. Whip the cream and 15ml<br />
(1 tbsp) icing sugar together, then add<br />
the liqueur and fold through.<br />
9Dust the top of the torte with cocoa<br />
and inish with a drizzle of melted<br />
Nutellaandascatteringofchopped<br />
hazelnuts. Serve the torte with the<br />
cream and extra chocolate shavings.<br />
foodandhome.co.za JUNE 2016 87
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