Chocolate Hazelnut Torte

The We Should Cocoa Challenge for October is Chocolate and Hazelnuts being hosted this month by Choclette.  So my Father's Birthday this month was the perfect time to combine these two ingredients.  Chocolate Hazelnute Torte.

Start with a simple hazelnut cake baked into two layers. 

I then made an italian meringue buttercream, looking beautiful white, light, and glossy.

Added in some melted chocolate.

Sandwiched the chocolate meringue buttercream in between the hazelnut cakes.

Finished with a layer around the whole cake.

I made some modelling chocolate and rolled it out to wrap around the cake.  Also dipped some hazelnuts in toffee for decoration and piped some more chocolate meringue buttercream on top to finish!

Hazelnut Cake

2/3cup plain flour

1 tsp baking powder

pinch salt

150g soft butter

150g brown sugar

4 eggs, separated

1 cup hazelnut meal

Cream butter and sugar then add in egg yolks one at a time.  In a separate bowl beat egg whites until stiff peaks form.  Fold them into the egg yolk mixture.  Sift dry ingredients together and gradually fold into the wet mix. Spoon into two 8 inch cake tins greased and lined.  Bake in moderate oven for 30-45mins or until cooked.  Let cool before decorating.

Italian Meringue Buttercream

Recipe can be found here at Cake Journal  I did a chocolate version melting chooclate and beating it into the buttercream at the end.

Modelling Chocolate

I used 150g of chocolate to 2 tablespoons of liquid glucose.  Melt the chocolate and stir in the glucose until it is just mixed together.  It might help to slightly warm the glucose in the microwave separately so it is easily mixed in. Place in a ziplock bag to cool and firm up. Do not overmix otherwise it will separate and go crumbly.  I still have not perfected it and this was still tricky to work with.  I ended up rolling it out between two bits of baking paper.  Cutting a collar and wrapping the cake quickly. 

Toffeed Hazelnuts

Melt 1/2 cup sugar and 1 cup of water in a saucepan.  Bring to the boil and simmer for approximately 5 mins.  Watch carefully as not to burn you just want a golden toffee colour.  I used wooden skewers to push into the hazelnuts so I didn't burn myself when I dipped them into the hot toffee.  Dip and let to set on a baking paper lined tray.  Once set remove the skewers.

Mini Quick Chocolate Mousse Cups with Raspberry Coulis

I thought I would make something for the "We Should Cocoa" challenge which is to make something with chocolate every month and feature a special ingredient.  Additional details at Chocolate Log Blog  This month's challenge is being hosted by Chocolate Teapot  The special ingredient for this month is Raspberries.

So I had been meaning to try chocolate balloon cups for awhile this was the perfect opportunity.  I made them mini sized as i wanted to fill them with chocolate mousse and being so rich only a small portion necessary.  I got the idea from here Gourmet Mom on-the-go but of course didn't have any white chocolate in the house.  So they just ended up being plain dark chocolate cups. 

I blew up the balloons to the size I wanted and melted the dark chocolate.  I a little coin sized drop of choc onto the baking tray lined with baking paper first so the balloon can sit on it and it forms a little foot.  Then dip away.  I dipped some straight in so they have a straight edge all the way round like a bowl.  Or you can achieve a petal effect by rolling the balloon from side to side until you have gone around the entire balloon.  Hard to explain!  I have taken some pics so hopefully that will help. 

Let them set hard, can be hastened in the fridge.  Then make a small snip with scissors to the top of the balloon trying not to burst it but to let the air out slowly.  If you burst it the chocolate may shatter.  Gently pull away the balloon to form your cup.  If there are any holes you can try to patch them up with a little extra melted choc on the inside.  You can make these ahead and just store them until needed to be filled.

The quick chocolate mousse recipe I use tastes fantastic and has no eggs in it!  Melted marshmallows is the key.  Recipe can be found here Nigella - Instant Chocolate Mousse, so quick and easy!  Then I just poured the mix into the cups to set in the fridge, extra just set in a ramekin.

Then I made a Raspberry Coulis sauce.  Not much of a recipe I just mushed up a cup of frozen Raspberries.  Then put it threw a sieve to get the seeds out.  Added about a tablespoon of lime juice and a tablespoon of icing sugar.

Then assembled on the plate with some white chocolate curls placed into the mousse cups with raspberry coulis underneath.