Hazelnut Cappuccino Torte
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 3⁄4 cup toasted hazelnuts
- 5 1⁄2 ounces good quality bittersweet chocolate
- 2 teaspoons orange zest
- 1 teaspoon lemon, zest of
- 6 large eggs, separated
- 3⁄4 cup white sugar
- 8 ounces mascarpone cheese
- 3⁄4 cup whipping cream
- 1⁄8 cup coffee liqueur
- 1⁄8 cup Frangelico
- 1 tablespoon espresso, granules
- freshly ground nutmeg
directions
- Preheat oven to 350 degrees.
- Using food processor, chop hazelnuts, chocolate, orange zest and lemon zest until finely ground. Set aside.
- Beat egg yolks with 1/4 cup of the sugar until light and creamy (about 5 minutes). Fold into hazelnut mixture.
- In separate bowl, beat egg whites until frothy. Gradually beat in another 1/4 cup sugar until soft peaks form. Continue beating until stiff peaks form and then fold into hazelnut mixture.
- Spread in greased and floured springform pan. (It is also a good idea to put parchment on the bottom of the pan for easier removal.).
- Bake at 350 degrees for 30 minutes. Let cool and then unmould.
- In bowl, combine mascarpone cheese, cream, remaining sugar and liqueurs. Beat until stiff and smooth. Spread over cake.
- Just before serving, sprinkle with espresso granules and nutmeg. Decorate with whipped cream and chocolate covered espresso beans if desired.
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