From Santa Monica CA. Hazelnut Chocolate Torte recipe

The Gourmandise School   of Sweets and Savories     Secret Crush My love of chocolate has no boundaries.  I eat it every day, and I find it my personal mission to make sure the quality chocolate industry remains rich and robust.   This recipe is simple, decadent but long to write out, so I'll get wordsier with my ode to chocolate on another day. Scroll down and look right for a life-changing cacao experience...  Hazelnut Chocolate Torte Chocolate Cake Line two 13x9" pan with parchment paper.  Preheat oven to 350.  In a medium bowl, whisk together: 1-1/2 cups sugar 1-1/3 cups flour 1/2 cup cocoa powder, sifted 1/2 tsp baking powder 2 tsps baking soda 3/4 tsp salt In a large bowl, whisk together: 2 eggs 3/4 cup buttermilk 1/3 cup vegetable oil 2 tsps vanilla extract 3/4 cup coffee, cooled to room temp. 1. Sift your dry ingredients over the wet.  Whisk until just combined. 2. Pour into pans and bake for about 15-20 minutes, or until just set in the middle.  Hazelnut Dacquoise Layer Line a 13x9" pan with parchment paper In a food processor, pulse just until fairly fine (about a minute): 1 cup powdered sugar  2 cups hazelnuts (blanched or not) Set aside: 1/3 cup sugar 4 egg whites 1/2 cup chopped hazelnuts 1. Beat your egg whites until soft peaks form.  Slowly add the sugar and beat until stiff.  Fold in chopped hazelnuts. 2. Fold in your dry ingredients until just evenly combined.  Spread into prepared pan and bake at 300 for 30 minutes. Chocolate Mousse Whisk until stiff in the bowl of a stand mixer: 4 egg yolks Place in a small saucepan: 1/4 cup sugar 2 Tbsps water Set aside: 8 ounces melted bittersweet chocolate 2 cups heavy cream 1. Heat the sugar and water until thick bubble appear (but not to the point where it darkens or caramelizes).  2. Turn the mixer back on medium speed and slowly pour the syrup over the eggs while they are beating.  Turn the speed to high and beat for 3 minutes. 3. Fold the melted chocolate into the egg mixture.   4. Beat the heavy cream just to soft peaks. Fold into chocolate mixture until it looks smooth.   Chocolate Glaze 5 oz bittersweet chocolate, finely chopped 1 stick unsalted butter 1. Melt the butter and chocolate together over a double boiler.  Stir to incorporate.   Assembly 1. Place your meringue layer onto a large rectangular platter or board. 2. Spread 1/2 cup of mousse over the meringue. 3. Top with chocolate cake.  Repeat with more mousse and another layer of cake. 4. Chill the cake for 30 minutes. 5.  Pour glaze over cake.  Chill just to set the glaze. Happy Chocolate Day! Wishing you a delicious day, Clémence and Hadley