Скачать или смотреть Hazelnut Chocolate And Orange Torte: Keep Calm And Bake 3

If you're looking for a truly decadent treat you've come to the right place! This torte blends together the richness of chocolate with freshness of the oranges for a mouthwatering experience. Topped with toasted hazelnuts it's a real winner! Chef Caroline MiLi Artiss shows you how to rustle it up!

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Ingredients:
200 g unsalted butter
3 large eggs, seperated
200 g caster sugar
1 orange, zested
200 g good quality dark chocolate, around 85% cocoa solids
2 tbsp ground hazelnuts
2 tbsp self-raising flour
1 generous pinch of sea salt
2 tbsp orange liquor
70 g hazelnuts, without skins
1 tbsp icing sugar
cocoa powder, to decorate

Serves: 6
Prep: 25 minutes
Cook: 45 minutes

Step 1: Prepare The Ingredients
Preheat your oven to 190°c/370°f. Melt 200g of unsalted butter gently in a saucepan. While the butter is melting separate three large eggs. Whisk together the egg yolks and 200g of sugar until light and fluffy. Add the zest of one orange and mix through. Once your butter has melted add your broken up dark chocolate and stir through until it melts. The heat of the butter will gently melt the chocolate.

Step 2: Add The Remaining Ingredients
Into your egg and sugar mixture pour in the ground hazelnuts, flour, a generous pinch of sea salt and two tbsp of orange liquor. Using a metal spoon fold the ingredients together until well combined. Pour in the melted chocolate and fold in. Leave the bowl to one side

Step 3: Add The Egg Whites
In a clean bowl whisk the egg whites until they form stiff peaks. Fold the beaten eggs whites into the chocolate mixture, a couple of spoonfuls at a time, until they are all well incorporated. Pour the mixture into a greased and lined spring form cake tin and pop into the oven for 30-35 minutes. It should be firm to the touch, but moist in the middle when ready. Leave to cool for 15 minutes before taking it out of the tin and leaving to cool completely on a wire rack.

Step 4: Decorate The Torte
Before you turn off the oven mix the hazelnuts with 1 tbsp of icing sugar and place on a baking tray. Pop into the oven for five minutes, take out leave to cool. Sieve a an even layer of cocoa powder over the top and add a large handful of the blanched hazelnuts to the middle of the cake. Top with some strips of orange zest and serve.