January 18, 2013

Do you like this?


½ cup hazelnuts

2⁄3 cup, plus 2 tablespoons sugar

6 ounces bittersweet chocolate, finely chopped

8 tablespoons unsalted butter, at room temperature

5 eggs, separated

1⁄8 teaspoon cream of tartar

¼ cup all-purpose flour

¼ cup unsweetened cocoa powder

Strawberries for garnish


9 ounces bittersweet chocolate, finely chopped

12 tablespoons unsalted butter, at room temperature, cut into small pieces

1½ tablespoons light corn syrup


  1. Preheat the oven to 375 degrees. Lightly butter and flour a 9-inch round springform cake pan.
  2. Spread the hazelnuts on a baking sheet and toast in the oven for 5 to 7 minutes or until lightly browned and fragrant. Place the warm nuts in a kitchen towel and rub to remove the skins. Do not worry if bits of skin remain. Set aside.
  3.  Place the chocolate and butter in a large heat-proof bowl; set over, but not touching, gently simmering water in a saucepan. Stir often until the chocolate melts and remove from the heat.
  4.  Combine the skinned nuts and the 2⁄3 cup sugar in a food processor fitted with a metal blade. Pulse until finely ground. Add to the chocolate mixture and stir until blended. Let cool and add the egg yolks, one at a time, beating well after each addition. Sift the flour and cocoa in a bowl and stir into the chocolate mixture.
  5. In a separate bowl, beat the egg whites and cream of tartar using an electric mixer until soft peaks form. Add the 2 tablespoons of sugar and beat until stiff peaks form. Fold ¼ of the whites into the chocolate mixture to lighten it. Fold in the remaining whites just until no white streaks remain. Pour into the prepared pan. Bake for 35 to 40 minutes or until a skewer inserted into the center comes out clean. Transfer the pan to a wire rack and let cool.
  6. To make the glaze, combine the chocolate, butter and corn syrup in a heat-proof bowl; set over but not touching, gently simmering water in a saucepan. Stir often until the chocolate melts, remove from the heat and stir until smooth. Let cool for 15 minutes, stirring occasionally; the glaze will thicken slightly.
  7. Invert the torte onto the rack and lift off the pan. Pour on the glaze, tilting the torte to coat the top and sides completely. When the glaze stops dripping, place the strawberries around the top of the cake. Transfer to a serving plate.

January 18, 2013

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