This week’s Sunday Cook Off is slightly different, as I haven’t actually made the recipe below yet. But it is the closest approximation that I can find to a heavenly dessert that I tried this week, it’s a bit complicated but hopefully delicious in the end. This slice of amazingness is a Waitrose own brand concoction that I happened upon when faced with an array of unappealing fruity desserts. In my book, if it’s not chocolate, it’s not dessert.
The inspiration for this week can be found here (and wait until it’s on offer like I did, because no supermarket should charge £10 for a mass-produced cake, no matter how good it is): http://www.waitrose.com/shop/ProductView-10317-10001-154693-Waitrose+S%2Fchoc+chocolate+%26+hazelnut+tort
If you fancy making your own, and I will be once I’ve finished chomping my way through the one above, then look below for the recipe, or go here: http://www.fabulousfoods.com/articles/952429/chocolate-hazelnut-torte-recipe
1 cup caster sugar
3/4 cup plus 2 tablespoons plain flour
1/4 cup plus 2 tablespoons cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon bicarb
1/2 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla
1/2 cup boiling water
- 1/2 cup caster sugar
- 1/2 cup water
- 1/2 teaspoon nut extract or flavoring
- 1/4 pound shelled and skinned hazelnuts
- 1 cup caster sugar
- 1/4 cup water
- 1/2 cup whipping cream
- 1/2 cup milk chocolate chips
- 1-3/4 to 2-1/4 cups icing sugar
1. Preheat oven to 180*C and prepare a 9 inch cake tin
2. To make the cake portion, mix sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add egg, milk, oil and vanilla and beat until well combined.
3. Stir in the boiling water and pour the batter into prepared pan.
4. Bake for 30-35 mins or until a skewer comes out clean.
5. Allow to cool in tin for 10 mins before transferring to a wire rack. Once cooled completely, put it into the freezer until stiff, then slice it in half horizontally.
6. To make the syrup, combine sugar and water in a saucepan, bringing it to the boil until the sugar has dissolved.
7. Simmer for 5 mins, remove from heat, and add extract. Stir, then allow to cool.
8. To make the praline, liberally coat a baking pan with vegetable oil, place the hazelnuts on it in a single layer, and set it aside.
9. Combine the sugar and water in a saucepan over high heat and cook until the mixture turns amber.
10. Immediately pour the syrup over the hazelnuts, let it cool completely, and break it into small pieces. Then put them into ziplock bag and crush with a rolling pin. Transfer them to a food processor and mix until finely ground.
11. To make the frosting, in a saucepan, bring the cream to a simmer and then pour it over the chocolate chips and let it sit for a few minutes. Whisk the mixture until smooth.
12. Place the pan in a bowl of ice water, stirring constantly until cooled. Then gradually beat in the powdered sugar and whip until smooth, thick and fluffy.
13. To assemble everything, brush half of the syrup evenly over one half of the cake. Then spread about a third of the frosting onto the top of that half and sprinkle it with half of the praline.
14. Place the other half of the cake layer on top, brush it with the rest of the syrup, and spread the remaining frosting along the top and sides. Press the remaining praline into the frosting on the sides and sprinkle some on top if you’re feeling fanciful. Chill for a bit before serving.