Bavarian Chocolate Hazelnut Torte

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.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 3/4 cup (75g) unsweetened cocoa powder 3/4 cup (75g) unsweetened cocoa powder
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1 teaspoon baking soda 1 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 large eggs 2 large eggs
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 1 cup (240ml) hot water 1 cup (240ml) hot water
• 1 cup (120g) finely ground hazelnuts 1 cup (120g) finely ground hazelnuts
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 8 ounces (225g) semisweet chocolate, chopped 8 ounces (225g) semisweet chocolate, chopped
• 1/4 cup (60g) unsalted butter 1/4 cup (60g) unsalted butter
• 1/4 cup (60ml) corn syrup 1/4 cup (60ml) corn syrup
• 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

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. 3.
   Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
4. 4.
   Gradually pour in the hot water while stirring the batter. Mix until the batter is smooth.
5. 5.
   Fold in the ground hazelnuts.
6. 6.
   Divide the batter evenly between the prepared cake pans.
7. 7.
   Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. 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.
9. 9.
   In a small saucepan, heat the heavy cream until it just begins to simmer.
10. 10.
    Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes.
11. 11.
    Stir the chocolate and cream mixture until smooth and well combined. Let it cool to room temperature.
12. 12.
    In a separate bowl, beat the butter until creamy. Gradually add the cooled chocolate ganache and beat until light and fluffy.
13. 13.
    Place one cake layer on a serving plate. Spread a generous amount of the chocolate ganache filling over the cake.
14. 14.
    Top with the second cake layer and spread the remaining ganache over the top and sides of the torte.
15. 15.
    In a small saucepan, combine the corn syrup and vanilla extract. Heat over low heat until warm.
16. 16.
    Pour the warm glaze over the torte, allowing it to drip down the sides.
17. 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.