Tre Stelle® Ricotta Hazelnut Torte
Tip: mix up the flavour and substitute Amaretto for the hazelnut liquor and use toasted almonds instead of hazelnuts.
Prep Time:30 minutes Ready In:
1 + hour Serves:
Serves 12
Ingredients:
Cake 1 3/4 cups | 375 mL all purpose flour 1 cup | 250 mL granulated sugar 1 cup | 250 mL brown sugar 1 cup | 250 mL cocoa powder 1 1/2 tsp | 7 mL baking powder 1 1/2 tsp | 7 mL baking soda 1 tsp | 5 mL salt 2 large eggs 1 cup | 250 mL plain Greek yogurt or sour cream 1/2 cup | 125 mL canola oil 1 tsp | 5 mL vanilla extract 1/4 cup | 60 mL hazelnut liqueur 1 tbsp | 15 mL instant espresso powder 3/4 cup | 175 mL boiling water 4 bittersweet chocolate squares, finely chopped and melted in a microwave or double boiler Filling 1 tub | 475 g Tre Stelle® Extra Smooth Ricotta Cheese 2 tbsp | 30 mL hazelnut liqueur 1 cup | 250 mL hazelnut spread 1/4 cup | 60 mL confectioners sugar 1 cup | 250 mL toasted hazelnuts finely chopped Garnish 1 cup | 250 mL whole toasted hazelnuts 1/4 cup | 60 mL hazelnut spread
Instructions:
Preheat oven to 350ºF (180ºC). Coat 2 – 9” round cake pans with cooking spray and line bottom of each with parchment paper; re-spray and set aside. In a large bowl sift together flour, sugars, cocoa, baking powder, baking soda and salt. In a separate medium bowl, combine eggs, yogurt (or sour cream), oil and vanilla; whisk until combined. Pour wet ingredients into dry ingredients and combine. In a small bowl combine hazelnut liqueur, espresso powder and boiling water. Pour into batter and whisk until smooth. Add melted chocolate and continue to whisk until combined. Pour batter equally into prepared pans. Bake for 30 minutes or until tester inserted into the middle of cake comes out clean. Allow to cool 10 minutes before removing from pan; peel parchment paper off and flip so cake layers are facing up. Once cake is cooled, slice each cake in half horizontally to create four equal layers. Filling: In a medium bowl combine Ricotta Cheese, hazelnut liqueur, hazelnut spread, and confectioners sugar, blend until smooth. Stir in toasted hazelnut pieces. Assembly:Place one cake layer on serving plate. Spread one-third of the filling to the edge on cake. Top with second layer and continue to fill with remaining layers ending with cake on the top. Tuck whole hazelnuts between visible layers. Ice top of cake with hazelnut spread, top with additional hazelnuts to garnish (optional) Refrigerate 1 – 2 hours before serving.
