![Bavarian Chocolate Hazelnut Torte](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/bavarian-chocolate-hazelnut-torte--694b9abd-a042-47d1-ab2e-967c26d9209c.png)
Recipe
Bavarian Chocolate Hazelnut Torte
Decadent Delight: Bavarian Chocolate Hazelnut Torte
4.4 out of 5
Indulge in the rich flavors of Bavaria with this exquisite Bavarian Chocolate Hazelnut Torte. This traditional dessert combines the finest ingredients to create a heavenly treat that will transport you to the heart of Bavaria.
Metadata
Preparation time
30 minutes
Cooking time
25-30 minutes
Total time
3 hours
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Nut-free (if hazelnuts are omitted), Kosher, Halal, Low sodium
Allergens
Hazelnuts, Eggs, Milk, Soy
Not suitable for
Vegan, Gluten-free, Dairy-free, Egg-free, Low calorie
Ingredients
The Bavarian Chocolate Hazelnut Torte is an adaptation of the Agnes Bernauer Torte, a traditional German dessert. While the original recipe features a lighter sponge cake and a fruit-based filling, the Bavarian version incorporates a richer chocolate cake and a decadent chocolate ganache filling. This adaptation highlights the Bavarian love for chocolate and adds a touch of indulgence to the classic dessert. We alse have the original recipe for Agnes Bernauer Torte, so you can check it out.
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2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
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1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
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3/4 cup (75g) unsweetened cocoa powder 3/4 cup (75g) unsweetened cocoa powder
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2 teaspoons baking powder 2 teaspoons baking powder
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1 teaspoon baking soda 1 teaspoon baking soda
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1/2 teaspoon salt 1/2 teaspoon salt
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1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
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1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
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2 large eggs 2 large eggs
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2 teaspoons vanilla extract 2 teaspoons vanilla extract
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1 cup (240ml) hot water 1 cup (240ml) hot water
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1 cup (120g) finely ground hazelnuts 1 cup (120g) finely ground hazelnuts
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1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
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8 ounces (225g) semisweet chocolate, chopped 8 ounces (225g) semisweet chocolate, chopped
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1/4 cup (60g) unsalted butter 1/4 cup (60g) unsalted butter
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1/4 cup (60ml) corn syrup 1/4 cup (60ml) corn syrup
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
Nutrition
- Calories (kcal / KJ): 480 kcal / 2010 KJ
- Fat (total, saturated): 28g, 12g
- Carbohydrates (total, sugars): 56g, 38g
- Protein: 6g
- Fiber: 4g
- Salt: 0.4g
Preparation
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1.Preheat the oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
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2.In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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3.Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
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4.Gradually pour in the hot water while stirring the batter. Mix until the batter is smooth.
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5.Fold in the ground hazelnuts.
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6.Divide the batter evenly between the prepared cake pans.
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7.Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
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8.Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
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9.In a small saucepan, heat the heavy cream until it just begins to simmer.
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10.Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes.
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11.Stir the chocolate and cream mixture until smooth and well combined. Let it cool to room temperature.
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12.In a separate bowl, beat the butter until creamy. Gradually add the cooled chocolate ganache and beat until light and fluffy.
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13.Place one cake layer on a serving plate. Spread a generous amount of the chocolate ganache filling over the cake.
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14.Top with the second cake layer and spread the remaining ganache over the top and sides of the torte.
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15.In a small saucepan, combine the corn syrup and vanilla extract. Heat over low heat until warm.
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16.Pour the warm glaze over the torte, allowing it to drip down the sides.
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17.Refrigerate the torte for at least 2 hours before serving to allow the flavors to meld together.
Treat your ingredients with care...
- Hazelnuts — Toast the hazelnuts before grinding them to enhance their flavor.
- Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Semisweet chocolate — Use high-quality chocolate for the best results.
- Corn syrup — If corn syrup is not available, you can substitute it with honey or maple syrup.
Tips & Tricks
- For an extra hazelnut flavor, sprinkle some chopped toasted hazelnuts on top of the torte before serving.
- To make the torte even more indulgent, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
- If you prefer a sweeter torte, you can add a tablespoon of powdered sugar to the chocolate ganache filling.
- Make sure to let the torte cool completely before adding the glaze to prevent it from melting.
- To achieve clean slices, dip a sharp knife in hot water and wipe it clean between each cut.
Serving advice
Serve each slice of the Bavarian Chocolate Hazelnut Torte on a dessert plate. Garnish with a dusting of cocoa powder and a sprig of fresh mint for an elegant touch.
Presentation advice
To enhance the presentation of the Bavarian Chocolate Hazelnut Torte, place a few whole hazelnuts on top of the torte before adding the glaze. This will give it a beautiful and inviting appearance.
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For Agnes Bernauer Torte
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