Taste of Home Chocolate Espresso Nut Torte Dessert Catches Your Eye, Tantalizes Your Taste Buds
I have a spring form pan and have only made cheesecake in it. Thanks to Taste of Home, I have another reason to dig the spring form pan out from the back of the cupboard. I’ve never tried making a torte before but it looks fantastic and I’m excited to serve it on Thanksgiving as an alternative dessert to my homemade pumpkin pie.
I bought my spring form pan years ago and never used it. Truth be told, I was afraid to bake with it. Then, I was inspired by an almond cheesecake recipe and it was divine. I’m hoping the same will happen with this Chocolate Espresso Nut Torte Dessert.
- 5 Eggland’s Best Eggs, separated
- 1 teaspoon baking cocoa
- 1 cup hazelnuts, toasted and skins removed
- 3 tablespoons dark brown sugar
- 1/2 cup butter, softened
- 2/3 cup sugar
- 6 ounces bittersweet chocolate, melted and cooled
- 1 teaspoon instant espresso powder
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 6 ounces bittersweet chocolate, chopped
- 1/2 cup heavy whipping cream
- 1/2 cup finely chopped almonds, toasted
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line the bottom of a greased 9-in springform pan with waxed paper; grease the paper and dust with cocoa. Set aside
- Place hazelnuts and brown sugar in a food processor; cover and process until ground. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add egg yolks, one at a time, beating well after each addition. Beat in the melted chocolate, espresso powder, extract and salt. Gradually add hazelnut mixture.
- In a large bowl with clean beaters, beat egg whites until stiff peaks form. Fold into batter. Spread into prepared pan. Place pan on a baking sheet.
- Bake at 375° for 35-40 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Cool on a wire rack to room temperature. Remove sides of pan and invert onto a serving plate.
- Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes.
- Spread ganache over top and sides of cake; press almonds onto sides. Cover and refrigerate for 30 minutes or until set. Yield: 14 servings.
One thing left to do, enjoy the flavor and the ohh’s and ahh’s of your guests