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1620 Savoy: Chocolate Hazelnut Torte

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Chocolate Hazelnut Torte

TORTE

  • 4 eggs – separated
  • 1 cup of sugar
  • 1 cup of hazelnut flower
  • ½ cup bread flour

GANACHE

  • Equal parts cream and chocolate

 

HAZELNUT PASTRY CREAM

  • 1 quart of milk
  • 2 cups of sugar
  • 8 eggs
  • ½ cup of hazelnut paste
  • ¼ cup of corn starch

 

METHOD OF PREPERATION

  • Cake: separate eggs, whip in two bowls, fold in flour and bake at 400 degrees 
  • Ganache:  boil cream and blend into chocolate 
  • Pastry Cream: boil milk and sugar, add eggs, cornstarch – cool – fold in hazelnut pasted 
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