CHOCOLATE HAZELNUT

TORTE
 RECIPE BY

KIRSTEN TIBBALLS

Layers of hazelnut studded chocolate cake brushed with a fragrant orange syrup,
filled with lashings of dark chocolate Italian meringue buttercream, orange creme 
patissiere, caramel, caramelised hazelnuts and finished with milk chocolate curls. BEGINNGER

CARAMELISED HAZELNUTS
CHOCOLATE CURLS

CHOCOLATE ITALIAN MERINGUE


120 MINS
BUTTERCREAM

CARAMEL
ORANGE CREME PATISSIERE
CHOCOLATE CAKE

CREATED WITH 180MM ENTREMET RING MAKES 1

CHOCOLATE CAKE
METHOD
INGREDIENTS

Lightly spray the cake ring with oil before lining it with baking
vegetable oil spray
paper as demonstrated in the video. Sit the prepared ring on
60g (2.12oz) egg whites
a Silpat lined baking tray and set aside while you prepare the
1.5g (0.05oz) cream of tartar
batter. Pre-heat the oven to 160˚C (320˚F), fan-forced.
85g (3oz) caster (superfine) sugar (A)
140g (4.94oz) whole eggs
In the bowl of a stand mixer fitted with a whisk attachment, add
70g (2.47oz) caster (superfine) sugar (B)
the egg whites and cream of tartar and begin to whisk on low
20g (0.71oz) inverted sugar 
speed. Gradually increase the mixer speed. Once the egg whites
45g (1.59oz) unsalted butter, melted
reach a medium peak, gradually add in the caster sugar (A).
30g (1.06oz) Callebaut 70-30 Dark Couverture
Continue whisking the meringue for 1 minute. Set the meringue
70.5%, melted
aside until required.
65g (2.29oz) fresh cream 35% fat
70g (2.47oz) plain (all-purpose) flour
In a separate bowl of a stand mixer fitted with a whisk attach-
15g (0.53oz) Callebaut Cocoa Powder
ment, add the whole eggs, caster sugar (B) and invert sugar
3g (0.11oz) baking powder
and whip on high speed until light and creamy. Meanwhile,
100g (3.53oz) roasted hazelnuts, roughly
combine the melted butter and melted dark chocolate and heat
chopped
to 45-50˚C (113-122˚F). Combine a small amount of the egg,
40g (1.41oz) hazelnut meal (ground hazelnuts)
sugar and invert sugar mixture into the cream before folding it
1.5g (0.05oz) sea salt
back through the remaining mixture. Combine a small amount
70g (2.47oz) Callebaut 823 Milk Couverture
of the mixture into the melted chocolate and then gently fold the
33.6%, roughly chopped
chocolate through the batter. Sieve the flour, cocoa powder and
EQUIPMENT baking powder. Add the sieved ingredients in a few increments,
folding to incorporate after each addition. In a separate bowl,
180mm entremets ring combine the roasted hazelnuts, hazelnut meal, salt and milk
Silpat Baking Mat chocolate. Gradually fold the nut and chocolate mixture through
aluminium baking tray the batter. Gently fold a third of the meringue through the batter
stand mixer before folding through the remaining meringue.
spatula
thermometer METHOD CONTINUED PAGE 3.

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 METHOD CONT...

Transfer the batter into the prepared cake ring and bake in the
pre-heated oven for 45-50 minutes. Allow the cake to sit for 5
minutes before turning out onto a flat tray.

 SUBSTITUTE

20g (0.71oz) inverted sugar {for}

20g (0.71oz) caster (superfine) sugar

ORANGE SYRUP
METHOD
INGREDIENTS

Create the soaking syrup by placing the water, sugar, orange

100g (3.53oz) water
slices and cinnamon into a saucepan. Heat until the sugar has
135g (4.76oz) caster (superfine) Sugar
completely dissolved. Transfer the syrup, with the orange and
1/4 orange, sliced
cinnamon, into a bowl to cool at room temperature.
1 cinnamon quill (stick)
EQUIPMENT  NOTE

spatula If making the syrup in advance, once cooled at room tempera-

ture, place the syrup into an airtight container and store in the
refrigerator for up to 3 weeks.

ORANGE CREME PATISSIERE

INGREDIENTS METHOD

In a saucepan, combine the milk, orange zest, cinnamon and

425g (14.99oz) full cream (whole) milk
vanilla bean paste and bring to the boil. Remove from the heat,
1/2 orange, zested
cover with plastic wrap or the saucepan lid and allow to infuse
1 cinnamon quill (stick)
for 10 minutes. Meanwhile, whisk the corn starch and sugar in
4g (0.14oz) Heilala Vanilla Bean Paste
a bowl. Create a slurry by adding the egg yolks and continue
60g (2.12oz) corn starch
to whisk until there are no lumps. Strain the infused milk into
115g (4.06oz) caster (superfine) sugar
a clean saucepan. Pour a small amount of the infused milk
170g (6oz) egg yolks
into the slurry and whisk to combine. Pour the slurry into the
300g (10.58oz) unsalted butter, room tempera-
saucepan of infused milk. Place the saucepan onto the heat and
ture and cubed
continuously whisk until the it thickens and just begins to boil.
EQUIPMENT Transfer the custard to the bowl of a stand mixer fitted with a
paddle attachment. Mix on a low to medium speed while adding
whisk in the butter, one piece at a time. Transfer the creme patissiere
spatula to a bowl and cover with plastic wrap touching the surface. Allow
sieve to cool at room temperature before placing into the refrigerator.
stand mixer

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CARAMEL
METHOD
INGREDIENTS

Add the cream, salt and vanilla to a saucepan, bring to the boil
125g (4.41oz) fresh cream 35% fat, boiled and
and set aside. In a separate saucepan, heat the glucose until
kept warm
it becomes more liquid and then add the sugar (A). Once the
1g (0.04oz) sea salt
sugar is completely dissolved and a light golden-brown colour,
2g (0.07oz) Heilala Vanilla Bean Paste
remove from the heat, add in the butter and stir to combine.
80g (2.82oz) liquid glucose
Add in the cream and stir to combine. Add sugar (B) to the
80g (2.82oz) caster (superfine) sugar (A)
caramel and bring to the boil. Once the caramel reaches 110˚C
15g (0.53oz) unsalted butter
(230˚F), pour it into a bowl and cover with plastic wrap touching
25g (0.88oz) caster (superfine) sugar (B)
the surface. Allow to cool at room temperature.
EQUIPMENT

spatula
thermometer

CARAMELISED HAZELNUT

INGREDIENTS METHOD

Roast the hazelnuts at 160˚C (320˚F) for 10-15 minutes before

105g (3.7oz) hazelnuts
removing the skins. Set aside and keep warm. Place the water
20g (0.71oz) water
and sugar into a saucepan and bring to 114˚C (237˚F). Remove
45g (1.59oz) caster (superfine) sugar
from the heat and add in the roasted, warm hazelnuts. Using a
5g (0.18oz) unsalted butter
spatula, stir until each nut is coated in the sugar syrup. Con-
EQUIPMENT tinue to stir the nuts until the sugar has recrystalised and the
mixture is dry. Place the saucepan back on medium to low heat
spatula until the sugar has completely dissolved and caramelised. Add
Silpat Baking Mat in the butter and mix to incorporate. Pour the caramelised ha-
zelnuts onto a Silpat mat and separate them into individual nuts
using a spatula.
 NOTE

Once cool, store the caramelised hazelnuts in a sealed con-

tainer. The caramelised hazelnuts can be stored in an air-tight
container in the freezer for up to 2 months.

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CHOCOLATE ITALIAN MERINGUE BUTTERCREAM
METHOD
INGREDIENTS

In the bowl of a stand mixer fitted with a whisk attachment, whisk

90g (3.17oz) egg whites, room temperature
the egg whites and cream of tartar. Meanwhile, in a saucepan,
3g (0.11oz) cream of tartar
bring the water and sugar to the boil so that it reaches 118˚C
35g (1.23oz) water
(244.4˚F) at the same time the egg whites reach a medium
225g (7.94oz) caster (superfine) sugar
peak. Pour the syrup over the egg whites while whisking, ensur-
360g (12.7oz) unsalted butter, cubed
ing it does not hit the whisk attachment. Continue to whisk while
210g (7.41oz) Callebaut Power 80 Dark
adding the butter, a couple of pieces at a time. Once the butter
Couverture 80%, melted
is completely incorporated, ensure the melted chocolate is below
EQUIPMENT 40˚C (104˚C) and add it to the buttercream. Continue to whisk
until to incorporated.
stand mixer
spatula

ASSEMBLY
METHOD
EQUIPMENT
Trim the top off the cake with a serrated edge knife. Mark and
180mm cake board
then cut the cake into 3 equal portions as demonstrated in the
turntable, optional
video. Set aside the base of the cake to use as the top layer,
pastry brush
as it has fewer crumbs. Place one layer of the cake onto a
disposable piping bags
cake board of the same size and place onto a turntable if you
12mm plain piping tube
have one. Brush the first layer of cake with the orange syrup.
large flat palette knife
Transfer the chocolate buttercream into a piping bag fitted with a
12mm plain piping tube and pipe a ring around the cake edge.
Transfer the creme patissiere into a piping bag fitted with 12mm
plain piping tube and pipe a ring inside the chocolate butter-
cream ring. Repeat with alternating rings of chocolate butter-
cream and creme patissiere until you cover the entire surface.
Transfer the caramel into a piping bag, cut a small tip off the
end and pipe the caramel in between the rings of buttercream
and creme patissiere as demonstrated in the video. Sprinkle
some caramelised hazelnuts over the filling. Place another disc
of cake on top and gently press down to ensure it is level. Re-
peat the process with the orange syrup, chocolate buttercream,
creme patissiere, caramel and nuts. Place the last layer, base
side up, on top. Gently press down to level and then brush with
orange syrup. Using a palette knife, mask the top and sides of
the cake with the chocolate buttercream allowing some of the
cake to remain exposed as demonstrated in the video.

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Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.
CHOCOLATE CURLS
METHOD
INGREDIENTS

Temper the milk chocolate ( see our online video for instruc-
350g (12.35oz) Callebaut 823 Milk Couverture
tions). Pour some of the tempered chocolate onto a stone sur-
33.6%, tempered
face and spread it out with a palette knife. Work the chocolate
EQUIPMENT backwards and forwards until it begins to go dull. Using a large
metal scraper, scrape the chocolate in an arched direction as
spatula demonstrated in the video. Continue with the remaining choco-
large angled palette knife late.
large metal scraper

FINISHING

INGREDIENTS METHOD

Arrange the chocolate curls around the top of the cake as

pure icing (confectioner’s) sugar, for dusting
demonstrated in the video. Prior to serving, place some cara-
EQUIPMENT melised hazelnuts in the centre of the curls and dust with icing
sugar.
sieve

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2020 Savour Chocolate & Patisserie School. All rights reserved.