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In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Chocolate Hazelnut Torte to be served with Belhaven Fruit Beer – by Greene King

11 September 2006
Chocolate Hazelnut Torte to be served with Belhaven Fruit Beer – by Greene King

Ingredients

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
3/4 cup unsalted butter
11/2 tbsp light corn syrup
Garnish: 12 hazelnuts

Method

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

In a food processor pulse toasted hazelnuts and sugar until finely ground

Add to the chocolate mixture, stir until blended When cooled add 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 1/4 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

Recipe by Greene King

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