Papa Haydn's Oregon Hazelnut Torte

This recipe has been in my files for years, fifteen at least, and every so often I take it out, read it, and put it back to save for another day. Papa Haydn's is a very popular restaurant here that is known for its wonderful desserts and when my son took me there for lunch several weeks ago I remembered just how extra special their pastries are.

I'm already thinking ahead to holiday dinners and always try to do a trial run of a new recipe before I prepare it for a special occasion. Despite the expensive ingredients I was in the mood to finally give this recipe a try. This is the kind of dessert Papa Haydn's is famous for: rich, extravagant, decadent and something one ordinarily wouldn't make at home. At least I wouldn't. So here goes. Prepare yourself for the ingredient list.

Papa Haydn's Oregon Hazelnut Torte

Torte:

• 7 eggs, separated
• 1-1/2 cups granulated sugar, divided
• 1-1/2 cups unsalted butter
• 6 ounces unsweetened chocolate
• 1 cup flour
• 1 cup ground hazelnuts

Hazelnut Praline:

• 3/4 cup butter
• 3/4 cup superfine sugar
• 1 teaspoon vanilla
• 2 cups ground hazelnuts
• 1 teaspoon brandy

Ganache:

• 2/3 cup whipping cream
• 1/3 cup butter
• 1/3 cup brewed espresso
• 8 ounces semisweet chocolate, chopped
• 8 ounces bittersweet chocolate, chopped

Preheat oven to 325 degrees. Grease well and flour a 9 inch spring form pan.

To prepare the torte: Beat the egg yolks with 3/4 cup sugar until thick and pale. Melt butter and the unsweetened chocolate together and add to the egg yolk mixture. Beat well. In a clean bowl with clean beaters, beat the egg whites until they are foamy.

Continue beating while slowly adding the remaining 3/4 cup sugar. Beat until shiny and stiff peaks have formed. Carefully fold the egg whites into the chocolate mixture. Fold the flour and ground hazelnuts into the chocolate mixture, being careful to thoroughly combine the batter.

Pour the batter into the prepared pan and bake for 1 hour to 1 hour 10 minutes or until set on the outside and slightly undercooked in the center. The torte should be moist and brownie-like so don't overcook it. Cool in the pan on a wire rack.

To Prepare the Hazelnut Praline: Cream softened butter and sugar until pale and fluffy. Add the vanilla, ground hazelnuts and brandy and beat thoroughly.

To Prepare the Ganache: In a double boiler scald the whipping cream, butter and espresso. Add the chopped chocolates and stir until the chocolate is smooth and shiny. Let stand 10 minutes.

To Assemble: Remove the cake from the springform pan and place on a wire rack. Spread the hazelnut praline over the cake, mounding in the center. Pour the ganache over the cake to create a smooth, shiny surface. Spread and smooth with a spatula if necessary. Let stand until the ganache is slightly set and then carefully remove the cake to a serving plate. Refrigerate until ready to serve. I was a little worried about moving the cake so I used my metal pizza peel to transfer the cake from the rack to the plate. Worked like a charm. Needless to say, every pot and bowl in my kitchen needed washing when I finished.

I live in the heart of hazelnut country, or filberts as we Oregonians call them. The harvest is in full swing now and I've heard that the crop is outstanding this year. The nuts are gathered when they drop from the trees on their own in late September. The state of Oregon and Turkey are the largest producers of hazelnuts in the world. If hazelnuts aren't available where you live you can order them raw, roasted, diced, in the shell or any other way you would like them from my dear friend, Debbie, at Cascade Hazelnuts.


I'm sending this over to Michael at Designs by Gollum for this week's Foodie Friday event. Hope you'll stop by for a visit.