Hazelnut Chocolate Torte
By Dani Lind - Winter 2018 Issue
This elegant torte is a great way to use up egg whites after making ice cream, egg noodles or hollandaise sauce!
Recipe Detail Serves: 10 mins. plus 2+ hours resting time Prep Time, 30 mins. Cook Time
Heat oven to 350 degrees. Line the bottom of a 9-inch springform pan with baking parchment and grease the paper.
Combine hazelnut flour, chocolate, 1/2 cup sugar, and salt in a food processor and pulse until chocolate is evenly distributed and gravelly.
In a clean mixing bowl and using a stand mixer or electric hand mixer, beat egg whites with the cream of tartar until soft peaks form. While mixer is running, gradually add the remaining 1/2 cup sugar and continue beating until egg whites are stiff but not dry.
Gently fold one-third of the dry mixture into egg whites, then fold in the remaining two-thirds. Pour into prepared pan and bake for about 30 minutes, until sides are set and pulled away from the pan but a toothpick comes out with moist crumbs rather than totally dry (don’t overbake).
It will collapse a bit as it cools – don’t worry about it. Let cool on a rack and then refrigerate for at least a couple hours before serving.