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      1620 Savoy: Chocolate Hazelnut Torte

      Chocolate Hazelnut Torte

      TORTE

      • 4 eggs - separated
      • 1 cup of sugar
      • 1 cup of hazelnut flower
      • 1/2 cup bread flour

      GANACHE

      • Equal parts cream and chocolate

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      HAZELNUT PASTRY CREAM

      • 1 quart of milk
      • 2 cups of sugar
      • 8 eggs
      • 1/2 cup of hazelnut paste
      • 1/4 cup of corn starch

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      METHOD OF PREPERATION

      • Cake: separate eggs, whip in two bowls, fold in flour and bake at 400 degrees{}
      • Ganache:{} boil cream and blend into chocolate{}
      • Pastry Cream: boil milk and sugar, add eggs, cornstarch - cool - fold in hazelnut pasted{}
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