Hazelnut-Chocolate Torte

6 eggs, separated

1 tablespoon grated orange peel

¾ teaspoon ground cinnamon

½ cup granulated sugar

1 teaspoon cream of tartar

½ cup granulated sugar

3 cups very finely ground hazelnuts (filberts)

½ cup all-purpose flour

Chocolate Butter Frosting (below)

1 cup whipping (heavy) cream

½ cup powdered sugar

¼ cup cocoa

2 teaspoons grated orange peel

½ cup finely chopped hazelnuts (filberts)

Heat oven to 325°. Grease bottom only of springform pan, 9 X 3 inches. Line bottom with waxed paper; grease generously. Beat egg yolks, 1 tablespoon orange peel and the cinnamon in small bowl on high speed about 6 minutes or until very thick and light colored. Gradually beat in ½ cup granulated sugar, 1 tablespoon at a time; reserve. Wash beaters. Beat egg whites and cream of tartar in large bowl on high speed until soft peaks form. Gradually beat in ½ cup granulated sugar, 1 tablespoon at a time; continue beating until stiff peaks form. Fold egg yolk mixture into meringue. Mix 3 cups ground hazelnuts and the flour. Sprinkle about one-third of the hazelnut mixture over meringue; fold in. Repeat twice with remaining hazelnut mixture. Spread in pan.

Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Loosen side of cake from pan with metal spatula. Carefully remove side of pan. Invert cake onto wire rack; remove bottom of pan. Turn cake right side up. Cool cake completely. Wrap tightly and refrigerate at least 4 hours.

Prepare Chocolate Butter Frosting; reserve 1 cup for decorating. Beat whipping cream, powdered sugar and cocoa in chilled small bowl until stiff. Fold in 2 teaspoons orange peel. Carefully split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, thin straight-edged knife.) Spread 1 layer with half of the whipped cream mixture. Top with second layer; spread with remaining whipped cream mixture. Top with remaining layer. Frost side and top of torte with Chocolate Butter Frosting. Press ½ cup chopped hazelnuts around side. Place reserved 1 cup frosting in decorating bag with large open star tip (No. 4B). Or place frosting in strong plastic bag; cut off a tip from one corner of bag. Pipe rosettes on top of cake. Garnish with whole hazelnuts if desired. Refrigerate at least 8 hours. Cut with sharp, straight-edged knife. Refrigerate any remaining torte. 16 servings.

CHOCOLATE BUTTER FROSTING

½ cup (1 stick) margarine or butter, softened

3 ounces unsweetened chocolate, melted and cooled, or ½ cup cocoa

3 cups powdered sugar

1 tablespoon brandy, if desired

2 teaspoons vanilla

About 3 tablespoons milk

Mix margarine and chocolate in large bowl. Beat in remaining ingredients until mixture is smooth and of spreading consistency.

 

It is a quote. Betty Crocker’s New Christmas Cookbook 1993