Coffee and Hazelnut Torte

Updated: 25 June 2012 | Author: Bulla Dairy Foods

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Morning tea treat!

Method (Pre-heat oven 180c)

1. Beat egg whites until stiff but not dry.
2. Add the sugar a little at a time beating well after each addition.
3. Beat in the egg yolks one at a time.
4. Fold through the flour, baking powder and vinegar using a large metal spoon.
5. Finally fold through the coffee powder, hazelnuts and grated chocolate.
6. Spoon the mixture into a greased and lined 24cm spring form tin making a dip in the centre to ensure a flat top.
7. Bake the cake in the pre-heated oven 170c for 50 -60 minutes or until cake is cooked when tested. Remove and allow to cool on a wire rack.
8. Whilst cake is cooling beat together the crème fraiche and icing sugar until frosting is thick, beat in the espresso coffee.
9. Slice cake into 3 sections and fill with a thin layer of frosting.
10. Assemble cake and use remaining frosting on the cake surface. Decorate with toffee Hazelnuts or flaked chocolate.

Toffee

1. Place the sugar and water in a large saucepan and heat stirring over a low heat, stirring constantly until sugar is dissolved.
2. Increase heat and boil until toffee begins to turn golden.
3. Pour toffee over hazelnuts on a large tray covered in foil. Allow toffee to cool and harden.
4. Break in shards and use as required.