Hmm, this didn’t exactly turn out as it ought to have… Oh, no, it wasn’t anywhere near a disaster — everyone loved it — but I had to change some things that made it not turn out as I know it should’ve if I hadn’t messed with certain things… Haha, but, I assure you, those things could not be helped in any way — it called for an 8 inch round cake pan or springform pan with 3 inch sides, and I had one with 2 inch sides, so I ended up using a 9 inch round springform pan, and yes, with 3 inch sides. Lol. The result was that, while it remained absolutely delicious, it was just a little over an inch high, and just barely an inch once I’d leveled it. Oh well. Anyway, I’m putting here exactly what I did… if you do happen to have an 8-inch-round-springform-pan-with-3-inch-sides, then by all means, use it, and extend the baking time by ten minutes. Oh, and then.. let me know how that turns out, won’t you? :D Thanks. Oh, also, the Bittersweet Chocolate Glaze is optional — you won’t be missing out on a great deal if you decide not to make it. I just happen to be a major Bittersweet Chocolate addict. :P Ah, one last thing (I promise this is the last “last thing” I come up with) — I’m sorry for the blurry pictures. It wasn’t until I was trying to get a good picture of the ground hazelnuts that I realized that I’d had the thing on manual focus… mah bad.
For the torte:
6 oz. bittersweet chocolate
6 oz. unsalted butter
4 eggs, separated
3/4 cup sugar
1/2 cup ground toasted hazelnuts
1/4 cup flour
1/8 tsp cream of tartar
For the Bittersweet Chocolate Glaze
6 oz. bittersweet chocolate
4 oz. unsalted butter
1 tbsp light corn syrup
Preheat the oven to 375 degrees. Line the bottom of a 9 inch round springform pan with a circle of parchment paper.
In a microwave-safe bowl or glass measuring cup, melt the chocolate and butter in the microwave, stopping every 20 seconds to stir. Do not microwave for more than a minute and a half. At that point, just keep stirring until smooth and completely melted.
Beat the egg yolks with 1/2 cup of the sugar.
Mix in the warm chocolate mixture, nuts, and flour.
At medium speed of an electric mixer, beat the egg whites and cream of tartar until soft peaks form. Continue beating at high speed until stiff, gradually adding the rest of the sugar. Fold a fourth of the egg whites into the chocolate batter, and make sure it is fully incorporated before adding the rest.
Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out bearing moist crumbs. Cool the torte completely in the pan, on a rack.
Unmold and level. You can stop and — I was going to say ’serve,’ but I’ll just say — eat it, if you like, or, you can go on with the glaze…
Melt the chocolate, butter, and corn syrup in the microwave, stopping to stir every 20 seconds. Wait for it to cool, so that it is still runny enough to run down the sides of the torte, and not so thick that it must be spread with a knife; the whole point is a smooth, poured-on appearance.
You can either glaze the whole torte, or cut it up and glaze the individual slices, as I did. Pour the glaze onto the torte and let it run down the sides. You can give it a push with an off-set spatula here and there if you need to, but only to get it to keep running, you should not be spreading it.
Lol, if you don’t feel like glazing all the pieces after the first one, like me… bwahahaha… you can just drizzle some glaze on to a piece as you eat it. —
Haha, whatever you choose to do, I hope you enjoy this recipe as much as I did.