Torta Frankopan

Ingredients

• For the chocolate sponge cake: For the chocolate sponge cake:
• 200g (1 ¾ cups) all-purpose flour 200g (1 ¾ cups) all-purpose flour
• 50g (½ cup) unsweetened cocoa powder 50g (½ cup) unsweetened cocoa powder
• 1 ½ teaspoons baking powder 1 ½ teaspoons baking powder
• ½ teaspoon baking soda ½ teaspoon baking soda
• ¼ teaspoon salt ¼ teaspoon salt
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 2 large eggs 2 large eggs
• 120ml (½ cup) whole milk 120ml (½ cup) whole milk
• 120ml (½ cup) vegetable oil 120ml (½ cup) vegetable oil
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 120ml (½ cup) boiling water 120ml (½ cup) boiling water
• For the hazelnut cream: For the hazelnut cream:
• 200g (1 ¾ cups) ground hazelnuts 200g (1 ¾ cups) ground hazelnuts
• 200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
• 200g (1 ½ cups) powdered sugar 200g (1 ½ cups) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 120ml (½ cup) heavy cream 120ml (½ cup) heavy cream
• For the chocolate ganache: For the chocolate ganache:
• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 240ml (1 cup) heavy cream 240ml (1 cup) heavy cream
• For garnish: For garnish:
• Crushed hazelnuts Crushed hazelnuts

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 32g, 14g
• Carbohydrates (total, sugars): 45g, 30g
• Protein: 6g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour two 20cm (8-inch) round cake pans.
2. 2.
   In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. 3.
   In a separate bowl, beat the sugar and eggs until creamy. Add the milk, vegetable oil, and vanilla extract, and mix well.
4. 4.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the boiling water, which will make the batter thin.
5. 5.
   Divide the batter equally between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. 6.
   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.
7. 7.
   To prepare the hazelnut cream, beat the softened butter and powdered sugar together until light and fluffy. Add the ground hazelnuts, vanilla extract, and heavy cream. Mix until well combined and smooth.
8. 8.
   Once the cakes have cooled, spread a generous layer of hazelnut cream on top of one cake layer. Place the second cake layer on top and cover the entire cake with the remaining hazelnut cream.
9. 9.
   To make the chocolate ganache, heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for a minute, then stir until smooth and glossy.
10. 10.
    Pour the chocolate ganache over the cake, allowing it to drip down the sides. Use a spatula to smooth the ganache on the top and sides of the cake.
11. 11.
    Sprinkle crushed hazelnuts on top of the cake for garnish. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Hazelnuts — Toast the hazelnuts in a dry skillet over medium heat until fragrant, then rub them in a clean kitchen towel to remove the skins before grinding them.

Tips & Tricks

• For a more intense hazelnut flavor, you can add a few drops of hazelnut extract to the hazelnut cream.
• Make sure the cakes are completely cooled before spreading the hazelnut cream to prevent it from melting.
• To achieve a smooth ganache, chop the chocolate into small pieces for easier melting.
• If you prefer a sweeter cake, you can use milk chocolate instead of dark chocolate for the ganache.
• Serve the Torta Frankopan with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Serving advice

Slice the Torta Frankopan into generous portions and serve on dessert plates. Pair it with a cup of freshly brewed coffee or a glass of dessert wine for a delightful experience.

Presentation advice

To enhance the presentation, dust the top of the cake with powdered sugar before adding the crushed hazelnuts. You can also decorate the sides of the cake with chocolate shavings or hazelnut halves for an elegant touch.