Properly it should be “Cream-filled browned butter hazelunut torte with chocolate” but that seemed a little long and likely to send you all into a food coma before you even read the recipe.
This recipe is just as good as you’re thinking. I cobbled it together from three separate recipes, but the cake comes from a cookbook my mom owns called Back to the Basics. I made this for our church feast day today and it was gone within 10 minutes. Next time I would make a few changes, including upping the size of the cake so more people can get a slice. Also, next time I would take pictures, which I didn’t.
Cream-filled Hazelnut Torte
1/2 c butter
1/2 c sugar
3 eggs, separated
1 t vanilla extract
1/4 c all-purpose flour
1/2 t baking powder
1/4 t cinnamon
1/2 c ground hazelnuts*
1 1/2 c whipping cream (or get a good brand of the canned stuff; I got one from Trader Joe’s)
1/2 c ground hazelnuts
1 c chocolate chips, semi-sweet or unsweetened
1/2 c sour cream
Brown your butter in a saucepan; let it cool in the fridge or freezer. Meanwhile, beat the egg whites until they form stiff peaks and grind the hazelnuts, if you haven’t already. Butter and flour two 8″ cake pans and preheat the oven to 350 degrees. Cream the butter with the sugar; beat until fluffy. Add egg yolks and vanilla. Add the flour, baking powder, and cinnamon; beat well. Stir in 1/2 cup ground hazelnuts. Now fold in the egg whites–I was a bit freaked out by the step because there were more egg whites than batter, but just fold gently until they’re barely incorporated. The batter will fluff up and become runnier. This is what you want. Pour into the cake pans–basically you are making two very thin cakes, rather than one larger one which you would have to split. Bake at 350. I don’t have a good estimate on time, because I did one larger cake. It was done after 22 minutes, so I would say test them at 10. Obviously this depends on your oven.
Let the cakes cool, first in the pans and then on a rack. When you are ready to assemble the torte, place one of them on the serving platter. Melt the chocolate chips and, when the chocolate has cooled a little, mix in the sour cream. Whip the cream and mix in 1/2 c ground hazelnuts (or squirt from a can & mix the hazelnuts). Spread whipped cream on the first layer of cake and add more plain whipped cream if desired. Top with the second layer of cake. Spread the chocolate/sour cream mixture on top of the whole thing and garnish with halved hazelnuts and/or whipped cream.
Makes 12-16 tiny slices. If you want more, I’d suggest making more cake batter for a wider torte.
* First, toast them for 15 minutes at 350 degrees, then dump them into a towel and let them steam for five minutes. Rub them between the towel to remove the skins. Grind finely in a food processor.