This recipe and beautiful photos are courtesy of Cathy Farley and her wonderful cooking blog,
Wives with Knives. This recipe is
originally from Papa Haydn's Restaurant in Portland, OR, and is featured on
their dessert menu.
Cathy says, "I'm already thinking
ahead to holiday dinners and always try to do a trial run of a new recipe
before I prepare it for a special occasion. Despite the expensive
ingredients I was in the mood to finally give this recipe a try. This is the
kind of dessert Papa Haydn's is famous for: rich, extravagant, decadent and
something one ordinarily wouldn't make at home."
Check out more delicious
Cake
Recipes
and Chocolate Recipes.
Papa Haydn's Oregon Hazelnut Torte
Recipe Type:
Cake,
Chocolate,
Coffee,
Hazelnuts (Filberts)
Yields: serves many
Prep time: 40 min
Cook time: 70 min
Ingredients:
Chocolate Torte (see recipe below)
Hazelnut Praline (see recipe below)
Chocolate Ganache (see recipe below)
Chopped hazelnuts
Preparation:
Prepare Chocolate Torte. While the Chocolate Torte is
baking, prepare the Hazelnut Praline.
After the Chocolate Torte is baked and cooled, prepare
Chocolate Ganache.
To assemble the torte: Carefully remove the
cooled Chocolate Torte from the springform pan and place on a wire rack. Spread the prepared Hazelnut
Praline over the top of the
torte, mounding in the center. Pour the Chocolate Ganache over the top and sides of the
torte to create a smooth, shiny surface. Spread and smooth out with a
spatula, if necessary. Let stand until the ganache is slightly set. Sprinkle
some chopped hazelnuts over the top of the cake.
Carefully remove the cake to a serving plate. Refrigerate
until ready to serve.
Chocolate Torte:
1 1/2 cups unsalted butter
6 ounces unsweetened
chocolate
7
eggs, separated
1 1/2 cup granulated
sugar, divided
1 cup all-purpose
flour
1 cup ground hazelnuts
Preheat oven to 325 degrees F. Generously grease and flour a
9-inch
Springform Pans.
In a saucepan over low heat, melt the butter and chocolate;
set aside.
In the bowl of your electric mixer, beat the egg yolks and
3/4 cup sugar until mixture is thick and pale yellow. Add the melted
butter/chocolate mixture and beat well until combined; set aside.
In a clean bowl with clean beaters, beat the egg whites
until they are foamy. Slowly add the remaining 3/4 cup of sugar while
continuing to beat until the
egg whites are shiny and stiff peaks have formed. Gently fold the beaten egg
whites into the chocolate mixture. Fold in the flour and ground hazelnuts to
thoroughly combine into the batter. Pour the batter into the prepared springform pan.
Bake for
approximately 60 to 70 minutes or until the torte is set on the outside, but
slightly undercooked in the center. The Chocolate Torte should be moist and
brownie-like, so do not overcook. Remove from oven and let cool in the pan
on a wire rack.
Hazelnut Praline:
3/4 cup butter, room temperature
3/4 cup superfine sugar
1 teaspoon pure vanilla extract
2 cups ground hazelnuts
1 teaspoon brandy
In a large bowl, cream butter and sugar until pale and
fluffy. Add vanilla extract, ground hazelnuts, and brandy; beat thoroughly
until well mixed.
Chocolate Ganache:
2/3 cup whipping cream
1/3 cup butter, cut into cubes
1/3 cup brewed espresso or extra-strong coffee
8 ounces semisweet chocolate, chopped
8 ounces bittersweet chocolate, chopped
In a double boiler over medium heat, heat the whipping
cream, butter, and espresso coffee until the butter is melted. Add the
semisweet and bittersweet chocolate and stir until the chocolate is smooth
and shiny. Remove from heat and let cool slightly before using.
