ilve Freestanding Cookers - Manual (Page 58)

Serves 6-8
Preparation time
20 minutes
Cooking time
35-45 minutes
Ingredients:
6 eggs
¾ cup caster sugar
1 cup ground hazelnuts
¾ cup white breadcrumbs
1 teaspoon plain flour
Chocolate Ganache
300g dark cooking chocolate
½ cup (125ml) fresh cream
Hazelnuts to decorate
➊
Preheat oven (Mode 9) to 150ºC.
Once this temperature is reached
turn oven to (Mode 7).
➋
Separate eggs, placing whites in
bowl to side. Beat egg yolks until
thick and pale. Gradually beat
in ½ cup sugar, then nuts and
breadcrumbs and continue beating
until ingredients are well combined.
➌
Whisk egg whites until they begin to
foam. Gradually add remaining sugar
and beat until mixture forms peaks.
➍
Add half the egg white mixture into
the hazelnut mixture and gently fold
in. Sprinkle mixture with flour and
fold in remaining egg white mixture.
➎
Line and butter a 25cm spring form
tin and pour cake mixture into tin.
Bake cake for 35-45 minutes, until
cake shrinks away from sides of tin.
Remove cake from oven and remove
sides of cake tin. Allow cake to cool.
➏
Chocolate Ganache.
Melt chocolate and cream in
a double saucepan stirring to
combine. Allow ganache to cool.
➐
Once cake is cooled carefully cut
horizontally to make two even
layers. Spread half cooled ganache
over one half of cold cake. Replace
the top of cake and cover with
remaining ganache. Decorate with
whole hazelnuts.
HAZELNUT TORTE
WITH CHOCOLATE
GANACHE