Candy Gas and electric cookers Operations Instructions download pdf (Page 30)

Serves 6-8

Preparation time

20 minutes

Cooking time

35-45 minutes

Ingredients:

6 eggs

¾ cup caster sugar

1 cup ground hazelnuts

¾ cup white breadcrumbs

1 teaspoon plain flour

Chocolate Ganache

300g dark cooking chocolate

½ cup (125ml) fresh cream

Hazelnuts to decorate

•

Preheat oven (Mode 9) to 150ºC.

Once this temperature is reached

turn oven to (Mode 7).

•

Separate eggs, placing whites in

bowl to side. Beat egg yolks until

thick and pale. Gradually beat

in ½ cup sugar, then nuts and

breadcrumbs and continue beating

until ingredients are well combined.

•

Whisk egg whites until they begin to

foam. Gradually add remaining sugar

and beat until mixture forms peaks.

•

Add half the egg white mixture into

the hazelnut mixture and gently fold

in. Sprinkle mixture with flour and

fold in remaining egg white mixture.

•

Line and butter a 25cm spring form

tin and pour cake mixture into tin.

Bake cake for 35-45 minutes, until

cake shrinks away from sides of tin.

Remove cake from oven and remove

sides of cake tin. Allow cake to cool.

•

Chocolate Ganache.

Melt chocolate and cream in

a double saucepan stirring to

combine. Allow ganache to cool.

•

Once cake is cooled carefully cut

horizontally to make two even

layers. Spread half cooled ganache

over one half of cold cake. Replace

the top of cake and cover with

remaining ganache. Decorate with

whole hazelnuts.

Hazelnut Torte

with Chocolate Ganache

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