Excellent way not to squander a single ingredient. This can be really a good Nutella torte plus a few among my favorites. If you should be worried about the nutrient value of some of the dishes, then avoid being. Although it could be lower in calories, though you are not getting much nutrient value from it, it won't maintain you, and you'll just wind up hungry again and again eating more energy than you otherwise would need. Diet facts labels inform you exactly what's in the foods you eat. It helps you determine whether you have a vibrant diet plan. Every single recipe we all share needs to have an ingredient label. Some recipes also provide nutritional reality details. The component tag lists the amount while within the area below. They're recorded for every serving as a percentage of the daily value.

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How to make Nutella torte

Yield = 12
Prep time: 1:35
Cook time: 0:20
Total time: 1:55

Ingredients

  • 8 eggs, separated
  • 380g (2 1/2 cups) icing sugar mixture, sifted
  • 150g (1 cup) self-raising flour
  • 2 tablespoon dark cocoa powder
  • 80g (2/3 cup) hazelnut meal
  • 75g hazelnuts
  • 80g dark chocolate (80% cocoa), melted
  • 250g butter
  • 90g (1/3 cup) smooth peanut butter
  • 125ml (1/2 cup) Frangelico liqueur
  • 240g (3/4 cup) Nutella

Chocolate topping

  • 100g dark chocolate (80% cocoa), chopped
  • 1 tablespoon Frangelico liqueur
  • 20g butter

Method

  • Step 1 Preheat the oven to 190C/170C fan forced. Grease and line two 20cm (base measurement) round cake pans with baking paper.
  • Step 2 Use electric beaters to beat the egg whites in a bowl until firm peaks form. Gradually beat in 80g (1/2 cup) icing sugar, 1 tbs at a time, beating well after each addition. Add the yolks. Beat until combined.
  • Step 3 Place the flour and cocoa in a sieve and sift one-third over the egg mixture. Use a large metal spoon to fold until just combined. Repeat, in 2 batches, with remaining flour mixture. Fold in the hazelnut meal until just combined. Divide mixture among pans and smooth the surface. Bake for 15-20 minutes or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
  • Step 4 Meanwhile, line a tray with baking paper. Use a fork to dip the hazelnuts into the melted chocolate and shake off excess. Place on prepared tray. Place in the fridge for 10-15 minutes to set.
  • Step 5 Use electric beaters to beat the butter and peanut butter in a bowl until pale and creamy. Gradually add the remaining icing sugar, 1 tbs at a time, beating well after each addition, until well combined.
  • Step 6 Use a serrated knife to trim the tops of the cakes and carefully cut each cake in half horizontally. Place 1 cake base on a plate and brush with 2 tbs of the liqueur. Spread with one-third of the Nutella. Top with about 1/3-1/2 cup of the peanut butter mixture. Repeat the layering with the cake layers, liqueur, Nutella and peanut butter mixture, finishing with a cake layer. Spread the top and side of the cake with the remaining peanut butter mixture and place in the fridge for 30 minutes to chill.
  • Step 7 For the topping, combine ingredients in a heatproof bowl. Microwave on High for 1 minute. Stir until smooth. Cool slightly.
  • Step 8 Pour the chocolate topping over the cake, spreading to the edges. Tap the cake gently on the bench to flatten the top, allowing the topping to drip down the side of the cake. Cut a few of the chocolate hazelnuts in half. Use both the halved and whole chocolate hazelnuts to decorate top of the cake.