Chocolate Caramel Cream Torte with Hazelnuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 516 cal. | (25 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 34 g | (136 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 265 mg | (7 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 37 g |
Ingredients
- For the cakes
- 75 grams chocolate hazelnut spread
- 3 eggs
- 100 grams sugar
- 3 Tbsps water
- 120 grams Pastry flour
- 20 grams cornstarch
- 1 tsp Baking powder
- For the filling
- 750 grams Whipped cream
- 3 tsps sugar
- 3 packets whipped cream stabilizer
- 100 grams ground Hazelnuts
- For decorating
- 60 grams sugar
- 1 tsp water
- Lemon balm (or mint)
Preparation steps
For the cakes, melt chocolate-hazelnut spread over a hot-water bath. Beat eggs with sugar and water for at least 8 minutes. Mix flour, cornstarch and baking powder, sift over egg mixture and fold in with a whisk. Gently fold melted nougat into batter. Bake cakes in oven preheated to 175°C (gas mark 3)(approximately 350°F) for 45-50 minutes.
For the caramel hazelnuts, toast hazelnuts in a dry nonstick pan until golden brown. Mix sugar and water in a saucepan, caramelize while stirring, let cool slightly and stir in hazelnuts. Spread caramel hazelnuts on parchment paper and separate as necessary. Let caramel hazelnuts cool and chop into small pieces.
For the filling, beat cream, sugar and cream stabilizer until stiff and fold in ground hazelnuts. Spread filling over cakes, sprinkle with caramel hazelnuts and stack together.
For decorating, caramelize sugar and water in a small saucepan and let cool slightly. Pull caramelized sugar into strands on parchment paper with a fork and let dry.
Decorate torte with sugar strands and garnish lemon balm to serve.
