Chocolate Hazelnut Viennese Torte
Rich, dense torte, full of chocolate and hazelnuts. Try filling the center with chocolate buttercream and a raspberry puree, cover the outside with Chocolate Ganache. A small slice goes a long way.
Ingredients
- 3/4 cup Sugar (142g)
- 8 tbsp Unsalted butter (114g) room temperature
- 4 tbsp Olive oil (45g)
- 5 Egg yolks room temperature
- 1/2 cup Cake Flour (62g)
- 1 cup Finely ground toasted hazelnuts (85g)
- 1/3 cup Dutch Cocoa powder (29g) - Learn About Cocoa
- 1 1/2 tsp Baking Powder
(6 g) - 1/2 tsp Salt (4 g)
- 1 tsp Pure Vanilla Extract (4 g)
- 5 Egg whites
- 1/3 cup Sugar (62g)
Instructions
- Choose a 9" springform pan and line the bottom with parchment. Heat your oven to 325 degrees for Convection or 350 for regular baking. Bring the eggs and butter to room temperature prior to use.
- Best to use an electric mixer fitted with the whisk attachment. To the mixing bowl add the room temperature butter, 3/4 cup (142g) sugar, the olive oil and vanilla. Whisk until fluffy and a light butter color. Add the egg yolks one at a time, and continue to whisk until completely combined.
- Combine the flour, cocoa, baking powder and salt. Using a fine-mesh sieve, sift into the sugar/egg mixture. Now add the ground hazelnuts, turn the mixer on to medium high, and whisk for 30 seconds. Stop, scrape down the sides to combine all ingredients, and whisk another 30 seconds. Scoop the batter into a large mixing bowl.
- Thoroughly clean the bowl and whisk from the electric mixer. Make certain that it is completely dry before adding the 5 egg whites. Turn the speed to high, whisk until the whites just start to foam. Now, add the remaining sugar, a tablespoon at a time, being certain that one is combined before adding the next. Continue to beat until stiff peaks are formed. It's important to stop when whites have a satin sheen, as over beating will cause them to break down.
- Add 1/3 of the meringue and mix thoroughly to "lighten" the batter. Gently fold in the remaining meringue in two batches. Err on the side of mixing less, rather than more. It doesn't matter if there are a few bits of meringue streaked through.
- Use a spatula to scoop the batter into your springform pan. Place on a middle rack of your preheated oven. Set your timer for 35 minutes (every oven is different and some bake more quickly than other). Cake is done when the center springs back when gently pressed. Place on a rack to cool. In about 10 minutes run a knife around the rim to free the sides, and remove the ring. Cool at least another 30 minutes, then remove the bottom of the pan.
- When completely cooled, you can add the frosting of your choice.