CHOCOLATE HAZELNUT TORTE
5 1/2 oz hazelnuts, toasted and skinned
5 1/2 oz bittersweet chocolate, finely chopped
2 tsp orange zest
2 tsp almond extract
6 eggs, separated
1/2 cup of sugar
9\" round pan with parchment
Place the nuts, chocolate and zest in a food processor and pulse until nuts are finely ground. In a mixer, beat egg yolks, almond extract and sugar on high for 3 minutes, until fluffy and light yellow. Decrease the speed of the mixer to low and add the nut mixture. Mix until just combined. In a separate bowl, whip the egg whites until they reach soft peak stage. Add remaining sugar and whip to stiff peaks. Gently fold the whipped egg whites into the nut mixture (this is best done in two additions). Pour the batter into the cake pan and bake at 350° F for 25 minutes or until a tester comes out clean. Cool completely and dust with powdered sugar.
Mix \’n\’ Match:
Richer, fuller flavored coffees such as Caffe Verona®, Gold Coast blend, Guatemala Antigua, and Arabian Mocha Sanani need a rich, earthy dessert to hold up to their spicy, exotic flavors. A chocolate hazelnut torte, rich in cocoa and nuts, makes a wonderful partner to these hard-to-impress coffees.
Recipe courtesy of Chef Joe LaVilla, The Art Institute of Phoenix