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Thursday October 3, 2013 MYT 6:51:00 PM
Thursday October 3, 2013 MYT 6:58:27 PM
Adapted from Karen Hatfield of Hatfield’s and the Sycamore Kitchen in Los Angeles. – Los Angeles Times/McClatchy-Tribune Information Services
250g butter325g icing sugar100g almond meal85g cake flour¾ tsp salt1 cup egg whites, from about 7 eggs½ tbsp hazelnut oil (use canola oil if unavailable)¼ cup chopped bittersweet chocolate¼ cup chopped roasted hazelnuts2 to 3 tbsp caster sugar, for sprinkling
Brown the butter: In a medium saucepan, heat the butter over medium-low heat and cook until the butter melts and browns, taking on a nutty aroma, 8-10 minutes. Be careful not to overcook or the butter will burn. Remove from heat and cool to warm before using.
While the butter is cooling, prepare the pan: Grease a decorative 10-inch (25cm) cake or tart pan with butter and flour, or line with parchment. Heat the oven to 190°C.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl, sift together the icing sugar with the almond flour, cake flour and salt. With the mixer running, or using a hand mixer, add the egg whites in a steady stream. Once combined, quickly add the hazelnut oil, then the butter, and mix just until combined; be careful not to overmix.
Pour the mixture into the prepared pan, filling the pan three-fourths of the way full. Sprinkle with the chopped chocolate and hazelnuts, as well as the granulated sugar. Bake until the torte is puffed and medium brown on top, about 35 minutes. Cool before serving.
Tags / Keywords:
cake, brown butter, hazelnut, chocolate
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