Cappuccino Hazelnut Torte
1 3/4 cups
cake or all-purpose flour
2 tsp baking powder
1/2 tsp salt
8 egg yolks
1/2 cup canola oil
1/2 cup water
1 cup granulated sugar
8 egg whites
1 cup toasted chopped hazelnuts
1/4 cup strong brewed coffee
1 cup whipping cream
6 ounces bittersweet chocolate chopped
1/2 cup butter softened
1/2 cup shortening
4 1/2 cups sifted powdered sugar
3 Tbsp milk (3 to 4)
Toasted whole hazelnuts for garnish
1. Grease and lightly flour two 9x1-1/2-inch round baking pans. Combine flour,
baking powder and salt. Set aside.
2. In a large mixing bowl, beat egg yolks, oil, water and granulated sugar with
an electric mixer on medium speed 5 minutes, scraping bowl occasionally. Fold in
3. Wash beaters thoroughly. In another large mixing bowl, beat egg whites with
an electric mixer on medium to high speed until soft peaks form (tips curl).
Gently fold about 1 cup egg white mixture into egg yolk mixture. Fold egg yolk
mixture into remaining egg white mixture. Fold in chopped hazelnuts. Spoon
evenly into prepared pans. Bake 20 minutes or until wooden toothpick inserted in
center comes out clean. Immediately poke holes in tops of cakes with long-tined
fork. Drizzle coffee evenly over tops of cakes. Cool in pans on wire racks 10
minutes. Remove from pans. Cool completely on wire racks.
4. To make mousse filling: In a medium saucepan, heat whipping cream to simmer.
Remove from heat; add bittersweet chocolate, stirring until melted. Remove 1/4
cup chocolate mixture for drizzle; cover and set aside at room temperature. Cool
remaining chocolate mixture 1 hour to room temperature (mixture should not
harden). Transfer to medium bowl; beat with electric mixer on medium speed 3
minutes until thickened and spreadable. (Do not overbeat; mixture will become
too stiff.) Set filling aside.
5. To make frosting: In large bowl, beat butter and shortening with an electric
mixer on medium speed for 30 seconds. Slowly add half of the powdered sugar,
beating well. Add 2 tablespoons of the milk. Gradually beat in remaining
powdered sugar and enough milk to make frosting that is easy to spread.
6. To assemble: Place one cake layer, top side up, on plate. Spread top with the
filling. Place second cake layer, top side down, atop filling. Remove 3/4 cup
frosting for piping rosettes. Frost sides and top of cake with remaining
frosting. Pipe rosettes with reserved frosting; top with whole hazelnuts. If
desired, use a cake comb on cake sides. Carefully drizzle reserved chocolate
mixture around outside edges of cake, allowing it to flow down sides of cake.
(If mixture has set, heat in microwave about 10 seconds, or set in a bowl of
warm water for a few minutes.)
Makes 12 servings.