Hazelnut Torte with Milk Chocolate Buttercream

Ingredients:

• ½ cup all-purpose flour
• 1/3 cup toasted hazelnuts
• 4 tsp cornstarch
• 6 egg yolks
• 2/3 cup granulated sugar
• 5 egg whites
• ¼ cup unsalted butter, melted
  
  Syrup:
• 2 tbsp granulated sugar
• 1 tbsp hazelnut liqueur (such as Frangelico)
  
  Caramel Milk Chocolate Buttercream:
• 8 oz good quality milk chocolate (such as Lindt), chopped
• 2 oz good quality bittersweet chocolate (such as Lindt), chopped
• ½ cup granulated sugar
• 1 cup whipping cream
• Pinch salt
• 2 tbsp hazelnut liqueur (such as Frangelico)
• ¾ cup finely chopped toasted hazelnuts
• 36 toasted hazelnuts

Preparation:

• In food processor, pulse together all-purpose flour, hazelnuts and cornstarch until finely ground, about 30 seconds.
• Set aside.
• Using stand mixer on medium-high speed, beat egg yolks until thick and light coloured, about 2 minutes (hand-held electric beaters may take a little longer). 
• Beat in all but 3 tbsp of the sugar until thickened and batter falls in ribbons when beaters are lifted, about 4 minutes. 
• Transfer to bowl.
  
• In clean bowl, beat egg whites until foamy; beat in 2 tbsp of the remaining sugar until stiff peaks form. 
• Beat in yolk mixture. 
• Sift one-quarter of the flour mixture over top and fold in. 
• Repeat twice. 
• Pour in warm butter, leaving white sediment. 
• Fold in remaining flour mixture until blended.
• Pour onto parchment paper-lined 15x10 inch baking sheet; spread evenly. 
• Bake in 350F oven until springy to the touch and cake pulls away from sides of pan, about 15 minutes. 
• Let cool in pan on rack. 
• Sprinkle with remaining sugar. 
• (Make-ahead: Wrap in plastic wrap and set aside for up to 24 hours). 
• Remove from pan. 
• Trim edges; cut crosswise into thirds. 
• Loosen from paper with spatula.
• Syrup: In small saucepan, cook sugar with ½ cup water until dissolved. 
• Stir in hazelnut liqueur; set aside.
• Caramel Milk Chocolate Buttercream: 
• Place chopped milk chocolate and bittersweet chocolate in heatproof bowl; set bowl aside.
• In small saucepan, cook sugar with ¼ cup water over medium heat, without stirring but brushing down side of pan with wet pastry brush, until deep cramel colour, about 7 minutes.
• Remove from heat. 
• Averting face, stir in cream and salt.
• Return to medium-low heat; simmer, stirring constantly, until caramel dissolves. 
• Pour over chocolate, whisking until smooth; whisk in hazelnut liqueur. 
• Cover and refrigerate until cool but still loose, about 1 hour (do not refrigerate longer because buttercream will harden).  Beat until soft peaks form.
  
• Place on-third of the cake on platter. 
• Slide strips of waxed paper under sides of cake to cover platter. 
• Brush cake with one-third of the syrup. 
• Spread 2/3 cup buttercream over top. 
• Repeat layers once. 
• Brush remaining cake layer with syrup; invert onto top.
• Spread remaining buttercream over top and sides of cake. 
• Press finely chopped hazelnuts onto sides of cake. 
• Garnish top with toasted hazelnuts.  (make ahead: cover and refrigerate for up to 24 hours)
• Tip for toasted hazelnuts: Spread hazelnuts on baking sheet. 
• Bake in 350F oven until fragrant and browned, 8 to 10 minutes. 
• Transfer to tea towel; rub off as much of the skins as possible.
• Let cool.

Prepared: 2012-12-03

Categories: Cake

Source: Canadian Living, January 2010