Chocolate Hazelnut Torte

It's hard to beat the taste of freshly roasted hazelnuts. Here the diced hazelnuts are incorporated into a smaller chocolate torte. Coated with a smooth pure ganache top, these are fun to decorate for the holidays.

Category:
Holiday Cakes

Serving Size:
4 Tortes

Difficulty Level:
Advanced

Photo Gallery:
No

Storage Factor:
+5 Days

| Choc-Hazelnut Torte |

Ingredients Required: Choc-Hazelnut Torte

	Ingredient	Quantity
1.	2-1/2" x 6" Chocolate Hazelnut Loaf Cake	4
2.	Fabrication Ganache	14 ounces
3.	Rhum Syrup	4 ounces
4.	Ganache - Melted	12 ounces
5.	Chocolate Sprinkles	1 ounce
6.	Holiday Decor	As needed

Preparation Instructions: Choc-Hazelnut Torte

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Process	Instructions
1. Prepare	Grease four small loaf pans, fill with eight ounces of batter. Sprinkle 3/4 ounce of roasted Hazel Nuts on top and using a small spatula stir them gentle down under the surface. Bake until a toothpick comes out clean. Cool.
2. Slice	(From the baking pan the flat bottom is the top and the crested top is the bottom) Flip them tops up and trim any excess flange off the cake, level the bottom so the cake sits level and square. Slice each cake into three layers. Line them up side by side. Pull off the top layers, then the middle layers. To make it easier, try putting them on a small tray or flat pan, for the assembly / finishing procedure.
3. Fill	Using a brush, apply one third the rhum syrup onto the bottom layers, spread about 1.25 ounces of fabrication ganache onto each of the 4 bottom layers. Overlay the 4 center slices, apply one third the syrup, and spread each of the layers with about 1.25 ounces of the ganache filling. Overlay the top layer. Finish with the remaining syrup on this layer.
4. Align	Using a spatula - align the three stacked layers so they are straight and directly on top of each other. Cover the sides of the cakes with fabrication ganache, to help hide the crumbs and fill any voids. Chill for several hours.
5. Cover	Using a spatula - apply more of the fabrication ganache to the sides and top of each cake. Cover them perfectly smooth on the top and sides. Chill for 15-30 minutes.
6. Enrobe	Warm your remaining Pure Ganache in a bowl over a Bain Marie. Stir it gently as you warm it so as to not introduce air bubbles into the ganache. One by one place each cake on a wide spatula, hold it over the bowl of melted ganache and using a ladle drench the cake with ganache. You must be sure the ganache is melted properly to do this, not to hot or not to cool. Return each cake to the tray, when finished chill for another hour.
7. Prepare	Make 4 small cardboards to put the cakes onto. Cut them just smaller than the actual bottoms of the finished cakes. They will help significantly in moving them around.
8. Decorate	Working over a bowl of chocolate sprinkles, apply the decoration to the bottom 1/2" all the way around the edge of each cake. Allowing the excess chocolate sprinkles to fall back into the bowl.
Additional Comments:	These cakes are very versatile, for Birthdays, or any Holiday festive decorations. Shown here garnished for the Christmas season.