Hazelnut Torte
This hazelnut torte is a flourless sponge built entirely from whipped egg whites and ground nuts, so it is light and slightly chewy rather than dense. The cream is whipped with a little instant coffee and cocoa, which adds a gentle mocha edge that suits the toasted hazelnut. Stacked into a log, it looks impressive for little effort, and it improves if you make it a day ahead and let it rest.
Instructions
Heat the oven to 230°C (450°F). Line a 40 x 25 cm (16 x 10-inch) baking pan with foil.
Beat the egg whites with an electric mixer until they hold soft peaks. Add the caster sugar very gradually while the mixer runs, then keep beating until the peaks are stiff.
Gently fold the hazelnut meal into the beaten whites so you lose as little air as possible. Spread the mixture evenly in the lined pan, and do not bang the pan on the bench, since the trapped air is what keeps the cake light.
Put the pan in the oven and immediately lower the temperature to 180°C (350°F). Bake for 20 minutes, until the surface is sealed and springs back when touched lightly with a finger.
Let the cake cool completely in the pan. It will be only about 1 inch (2.5 cm) high.
Cut the cooled cake into 3 equal sections. Stir the coffee and cocoa into the cream until dissolved, then whip the cream to stiff peaks.
Sandwich the cream between the cake sections and stack them into a log. Decorate the top with extra whipped cream. For the best flavor, make it the day before serving.
Make it personal.
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