Hazelnut Chocolate Mocha Torte

Total Time: 4 hrs Preparation Time: 3 hrs Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 (1/4 ounce) envelope unflavored gelatin
• 1 1/4 cups milk
• 1 1/2 tablespoons instant coffee, preferably espresso
• 3 -4 tablespoons cognac or 3 -4 tablespoons brandy, to taste
• 4 egg yolks
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup heavy cream
• 3 ounces hazelnuts, ground
• 1/2 cup superfine sugar, plus
• 2 teaspoons superfine sugar
• 2 tablespoons cornstarch
• 3 egg whites
• 1/8 teaspoon cream of tartar
• 3 tablespoons unsalted butter
• 6 tablespoons flour
• 2 tablespoons unsweetened cocoa, preferably dutch process
• 3 eggs
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla
• confectioners' sugar
• 1 1/2 cups heavy cream
• 1/4 cup confectioners' sugar
• 1/3 cup unsweetened cocoa, preferably dutch process
• 1/2 teaspoon vanilla
• 2 -3 ounces semisweet chocolate, at room temperature
• confectioners' sugar

Recipe

• 1 make the bavarian creme: lightly oil a round, shallow casserole or bowl approximately 10 inches in diameter.
• 2 line it with a layer of plastic wrap large enough to overhang the edges.
• 3 in a small cup, sprinkle the gelatin over 1/4 cup of the milk; set aside.
• 4 in another small cup, stir the coffee into the cognac; set aside.
• 5 in a saucepan, scald the remaining 1 cup milk.
• 6 meanwhile, whisk together the egg yolks, sugar and salt until light and fluffy.
• 7 gradually beat in the scalded milk.
• 8 return the mixture to the saucepan and stir constantly over moderate heat until thick enough to coat the back of the clean spoon. do not allow to boil.
• 9 transfer custard to a large bowl and whisk in the reserved gelatin and coffee mixtures, beating to thoroughly dissolve the gelatin.
• 10 cool to room temperature, whisking vigorously every couple of minutes to prevent lumping.
• 11 when the custard is cool but not set, whip the cream until almost stiff.
• 12 whisk a large spoonful of the cream into the custard, then gently fold in the remaining cream.
• 13 carefully pour the bavarian cream into the prepared plastic lined bowl.
• 14 refrigerate, covered until firm. (this may be made one day ahead.).
• 15 make the hazelnut japonaise: preheat the oven to 250.
• 16 butter and flour a baking sheet, preferably nonstick, and trace a 10 inch circle onto it, using a cake pan or pot lid as a guide.
• 17 blend together the hazelnuts, 1/2 cup of the superfine sugar and the cornstarch; set aside.
• 18 beat the egg whites until foamy, then add the cream of tartar and continue beating until the whites form soft peaks.
• 19 beating constantly, gradually add the remaining 2 t. superfine sugar and continue to beat until the meringue is stiff and glossy.
• 20 lightly fold the hazelnut mixture into the meringue.
• 21 spread the meringue onto the 10 inch circle on the baking sheet.
• 22 bake for 45 minutes, or until the meringue is set but still somewhat soft and just beginning to brown lightly.
• 23 using a thin metal spatula, loosen the baked meringue layer from the baking sheet. ( the meringue may tear slightly, but it will not show.).
• 24 if it is too fragile to remove from the sheet, cool it on its baking sheet set on a wire rack, and then loosen from the sheet.
• 25 meanwhile, prepare the chocolate genoise: preheat a second oven, of you have one to 350; otherwise, when the meringue is done, raise the heat to 350.
• 26 lightly butter a round, flat pan at least 12 inches in diameter.
• 27 line the bottom of the pan with a circle of waxed paper or parchment.
• 28 lightly butter and flour the paper and sides of the pan.
• 29 in a small saucepan, melt the butter over low heat.
• 30 skim off the foam carefully.
• 31 cool slightly.
• 32 into a small bowl, sift the flour and cocoa together.
• 33 in a large bowl, beat the eggs and the granulated sugar until very light, foamy and almost tripled in volume.
• 34 add vanilla, then lightly but rapidly fold the flour-cocoa mixture into the eggs.
• 35 when the ingredients are almost but not quite homogeneous, fold in the melted butter.
• 36 pour the batter into the prepared pan and bake for 10 to 14 minutes, or until the cake springs back when toughed gently.
• 37 remove from the oven and cool briefly in the pan.
• 38 invert a pie plate with slanted sides onto a cooling rack, then cover the pie plate with a kitchen towel.
• 39 lightly sprinkle the towel with confectioners sugar and invert the genoise onto the towel.
• 40 gently peel off the paper and allow the cake to cool.
• 41 assemble the torte: carefully transfer the japonaise to a serving platter.
• 42 equally carefully, invert the bavarian creme over the japonaise.
• 43 peel the plastic wrap off the bavarian and trim any ragged meringue edges off the japonaise.
• 44 top the bavarian with the genoise, pressing it into a dome shape if necessary.
• 45 make the frosting: whip the cream until thick but not stiff, then add the confectioners sugar, cocoa and vanilla.
• 46 whip unti quite stiff.
• 47 spread over the torte, flattening the top slightly.
• 48 to decorate the cake: using a swivel-bladed peeler, scrape the chocolate into long shavings.
• 49 lightly sprinkle the shavings over the torte and chill for a t least 2 hours.
• 50 at serving time, dust lightly with confetioners sugar sprinkled through a small sieve.