My ‘to-blog’ list is just ridiculous at the minute, I have such a backlog to get through!
I don’t want to complain too much, because I’m glad to have lots of successful bakes to share as well as a couple of reviews which I’m very grateful to have been given the opportunity to carry out, but it does mean that I’m somewhat behind on posting and only just on time for entering two of this month’s blogging challenges.
I had a little moment of panic at the thought of such freedom, but quickly decided it would make sense to choose something from my most recently purchased recipe book, Boutique Baking by Peggy Porschen.
I handed it over to the pony for the random selection, and was very pleased with his choice as it was one that had stood out to me the very first time I flicked through the book – a chocolate hazelnut torte, topped with a layer of marzipan and chocolate ganache.
The cake itself is delicious and went down very well with all my taste testers – a really moist yet light textured sponge with a great balance of flavours – it sounds like quite a lot going on with chocolate, hazelnut, rum and the marzipan, but they all complement each other perfectly.
I had heard good things about Boutique Baking and based on this recipe I’m not disappointed – I can’t wait to try some of Peggy’s signature pretty cupcakes and triple-layer cakes as part of my mission to improve my decorating skills this year.
Chocolate, hazelnut and marzipan torte (from Boutique Baking by Peggy Porschen)
- 150g whole hazelnuts
- 75g dark chocolate, chopped
- 50g self raising flour
- 1 tsp cinnamon
- 150g butter
- 150g light brown sugar
- 3 medium eggs, seperated
- 2 tbsp dark rum
- 20g caster sugar
- 200g marzipan
- 125g dark chocolate
- 60ml double cream
- 1 tbsp liquid glucose
Start by blitzing the hazelnuts in a food processor until finely ground, then add in the chopped chocolate, cinnamon and flour and blitz again until the mixture has a sand-like texture. Beat the butter and brown sugar together until light and fluffy, then add in the egg yolks and rum and beat again to combine. Fold in the chocolate and hazelnut mixture, then whisk the egg whites and caster sugar into stiff peaks and fold in, a third at a time. Spread the mixture into a greased and lined 8″ round cake tin and bake at 150 degrees for about 50 minutes, or until risen, springy to the touch and starting to crack around the edges. Leave to cool before removing from the tin.
To make the ganache, heat the cream until almost boiling, then pour over the chocolate. Stir to melt the chocolate, then add in the liquid glucose and leave to cool. Roll out the marzipan on a surface dusted with icing sugar, to a little larger than an 8″ circle. Spread the ganache on top (saving about 2 tbsp) and chill in the fridge until completely set.
Use the cake tin to cut out a perfect 8″ circle from the marzipan. Turn the cake upside down onto a serving plate so the perfectly flat bottom is on top, warm the remaining ganache and spread a thin layer on top of the cake for the marzipan to stick to. Carefully lift the marzipan circle and place on top of the cake – then you’re ready to serve, enjoy!