Tuesday, August 16, 2011

Strawberry Hazelnut Torte Recipe

Strawberry Hazelnut Torte Recipe



Ingredients

  • 4 egg whites
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract, divided
  • Dash salt
  • 1-1/4 cups sugar
  • 1/2 cup ground hazelnuts
  • 6 ounces semisweet chocolate, chopped
  • 1 teaspoon shortening
  • 1-1/2 cups heavy whipping cream
  • 1/3 cup confectioners' sugar
  • 2-1/2 cups sliced fresh strawberries
  • Additional fresh strawberries, halved

Directions

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment paper. Trace two 8-in. circles 1/2 in. apart on the paper; set aside.
  • Add vinegar, 1/2 teaspoon vanilla and salt to egg whites; beat until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread over paper circles. Sprinkle with hazelnuts; cut through meringues with a knife to swirl nuts.
  • Bake at 375° for 30-35 minutes or until the meringue and nuts are lightly browned. Cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container. In a microwave, melt chocolate and shortening; stir until smooth. Cool to room temperature.
  • To assemble, place one meringue, flat side down, on a serving plate; spread with half of the melted chocolate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form. Spread half over chocolate layer. Arrange sliced strawberries over whipped cream.
  • Spread flat side of remaining meringue with melted chocolate. Place chocolate side down over strawberries; spread with remaining whipped cream. Refrigerate for up to 4 hours before serving. Garnish with halved strawberries. Yield: 10-12 servings.

  • Prep: 45 min. + chilling Bake: 30 min. + cooling
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Nutrition Facts: 1 serving (1 piece) equals 247 calories, 14 g fat (8 g saturated fat), 41 mg cholesterol, 42 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Austrian Hazelnut Torte Recipe

Austrian Hazelnut Torte Recipe


Ingredients

  • 6 eggs, separated
  • 1 cup sugar
  • 1 cup finely chopped hazelnuts, toasted
  • 3/4 cup dry bread crumbs
  • 2 tablespoons orange juice
  • 1/8 teaspoon salt
  • 2 cups heavy whipping cream, whipped
  • Additional hazelnuts, halved, optional

Directions

  • In a large bowl, beat egg yolks and sugar until light lemon-colored. Stir in the chopped hazelnuts, bread crumbs and orange juice.
  • In another bowl, beat egg whites and salt until stiff peaks form; fold into hazelnut mixture.
  • Spoon into a greased 9-in. springform pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • Cut cake horizontally into two layers. Place bottom layer on a serving plate; top with half of the whipped cream. Top with remaining layer and whipped cream. Garnish with halved hazelnuts if desired. Yield: 10-12 servings.
Editor's Note: This recipe does not use flour.

  • Prep: 20 min. Bake: 25 min. + cooling
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Nutrition Facts: 1 serving (1 piece) equals 258 calories, 16 g fat (6 g saturated fat), 134 mg cholesterol, 122 mg sodium, 24 g carbohydrate, 1 g fiber, 6 g protein.

Hazelnut Torte Recipe

Hazelnut Torte Recipe



Ingredients

  • 6 eggs, separated
  • 1 cup sugar
  • 1-3/4 cups finely ground hazelnuts
  • Pinch salt
  • Chocolate icing, coarsely chopped hazelnuts and fresh mint, optional

Directions

  • In a large bowl, beat egg yolks and sugar until thick and lemon-colored. Stir in nuts. In another bowl, beat egg whites and salt until stiff peaks form. Fold a small amount into batter until no streaks of white remain; add remaining egg whites.
  • Pour into an ungreased 9-in. springform pan. Bake at 350° for 35-40 minutes or until top springs back when lightly touched. Invert pan; cool completely.
  • Just before serving, remove sides of pan. If desired, drizzle with icing, sprinkle with nuts and garnish with mint. Yield: 10-12 servings.
Editor's Note: This recipe does not use flour.

Nutrition Facts: 1 serving (1 slice) equals 170 calories, 9 g fat (1 g saturated fat), 106 mg cholesterol, 44 mg sodium, 19 g carbohydrate, 1 g fiber, 5 g protein.


  • Prep: 20 min. Bake: 35 min.
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Tiramisu Toffee Torte Recipe

Tiramisu Toffee Torte Recipe



Ingredients

  • 1 package (18-1/4 ounces) white cake mix
  • 1 cup strong brewed coffee, room temperature
  • 4 egg whites
  • 4 Heath candy bars (1.4 ounces each), chopped

  • FROSTING:
  • 4 ounces PHILADELPHIA Cream Cheese (softened or cubed), softened
  • 2/3 cup sugar
  • 1/3 cup chocolate syrup
  • 2 teaspoons vanilla extract
  • 2 cups heavy whipping cream
  • 6 tablespoons strong brewed coffee, room temperature
  • 1 Heath candy bar (1.4 ounces), chopped

Directions

  • Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chopped candy bars.
  • Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool.
  • For frosting, in a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes.
  • Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons of the coffee. Spread with 3/4 cup frosting. Repeat twice. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar. Store in the refrigerator. Yield: 12-14 servings.
  • Prep: 25 min. + chilling Bake: 25 min. + cooling
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Nutrition Facts: 1 serving (1 piece) equals 395 calories, 21 g fat (12 g saturated fat), 57 mg cholesterol, 305 mg sodium, 48 g carbohydrate, 1 g fiber, 4 g protein.

Italian Torte Recipe

Italian Torte Recipe



Ingredients

  • 1 cup ricotta cheese
  • 3 tablespoons sugar
  • 1/4 cup miniature chocolate chips
  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed

Directions

  • In a small bowl, combine the ricotta cheese and sugar. Stir in chocolate chips.
  • Split cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the cheese mixture. Repeat layers. Top with the remaining cake layer. Cover and refrigerate until serving. Yield: 6 servings.

Nutrition Facts: 1 serving (1 slice) equals 310 calories, 15 g fat (9 g saturated fat), 89 mg cholesterol, 236 mg sodium, 39 g carbohydrate, 1 g fiber, 8 g protein.

Apricot Hazelnut Torte Recipe

Apricot Hazelnut Torte Recipe



Ingredients

  • 4 eggs, separated
  • 1 cup ground hazelnuts
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 cup sugar, divided
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 2/3 cup pureed canned apricots
  • 1/2 cup apricot jam, warmed
  • Whipped cream, sliced apricots and whole or chopped hazelnuts, optional

Directions

  • Let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with waxed paper; grease the paper and set aside.
  • In a bowl, combine the hazelnuts, flour, baking powder and salt; set aside. In a large bowl, beat the egg yolks, water and vanilla until lemon-colored. Gradually add 3/4 cup sugar; set aside.
  • In a small bowl with clean beater, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold a fourth of the dry ingredients into egg yolk mixture. Repeat three times. Fold in egg white mixture.
  • Spread batter evenly into prepared pans. Bake at 350° for 20-25 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in apricots.
  • Split each cake into two horizontal layers. Spread filling between layers and over sides of torte. Spread jam over top. Garnish with whipped cream, apricots and hazelnuts if desired. Store in refrigerator. Yield: 12-14 servings.

Nutrition Facts: 1 serving (1 slice) equals 295 calories, 17 g fat (9 g saturated fat), 107 mg cholesterol, 178 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.





  • Prep: 20 min. Bake: 20 min. + cooling
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