Chocolate Hazelnut Torte
To be served with BELHAVEN FRUIT BEER
Torte
55g hazelnuts
170g fine-quality bitter sweet chocolate
55g unsalted butter
55g sugar
5 eggs separated
28g plain flour
55g unsweetened cocoa
1/8 teaspoon cream of tartar
Glaze
250g fine quality bitter sweet chocolate
¾ cup unsalted butter
11/2 tbsp light corn syrup
Recipe
• Grease a round cake pan. On a baking tray toast the hazelnuts in the oven until browned
• Rub them while still warm to remove their skins
• Place the chocolate and butter in a bowl over boiling water, stirring often until chocolate melts
– then remove fast from heat
• In a food processor pulse toasted hazelnuts and sugar until finely ground
• Add to the chocolate mixture, stir until blended
• When cooled and egg yolks and beat well
• Sift flour and cocoa together in a bowl then stir in the chocolate mixture
• Whisk the egg whites with cream of tartar until stiff peaks form
• Fold ¼ of the whites into the chocolate mixture with a rubber spatula to lighten it
• Slowly fold in remaining egg whites. Pour into greased cake pan and bake for 35-40 minutes in preheated oven 185°C
To make the glaze:
• In a bowl over boiling water combine chocolate, butter, corn syrup, stirring often, until chocolate melts and a smooth liquid is formed
• Cool for 15 minutes
• Pour the glaze onto the torte so the top and sides are completely coated
• Decorate the top of the cake with hazelnuts
John Bexon, Greene King head brewer: “I can’t think of a better combination… a slice of this sumptuous chocolate torte with a glass of rich, honey coloured, fruit beer – delicious! The sweet and nutty dessert is beautifully complemented by the distinct smooth fruitiness of the beer.”