Cappuccino Hazelnut Torte
1 3/4 cups cake or all-purpose flour
2 tsp baking powder
1/2 tsp salt
8 egg yolks
1/2 cup canola oil
1/2 cup water
1 cup granulated sugar
8 egg whites
1 cup toasted chopped hazelnuts
1/4 cup strong brewed coffee
1 cup whipping cream
6 ounces bittersweet chocolate chopped
1/2 cup butter softened
1/2 cup shortening
4 1/2 cups sifted powdered sugar
3 Tbsp milk (3 to 4)
Toasted whole hazelnuts for garnish
1. Grease and lightly flour two 9×1-1/2-inch round baking pans. Combine flour, baking powder and salt. Set aside.
2. In a large mixing bowl, beat egg yolks, oil, water and granulated sugar with an electric mixer on medium speed 5 minutes, scraping bowl occasionally. Fold in flour mixture.
3. Wash beaters thoroughly. In another large mixing bowl, beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl). Gently fold about 1 cup egg white mixture into egg yolk mixture. Fold egg yolk mixture into remaining egg white mixture. Fold in chopped hazelnuts. Spoon evenly into prepared pans. Bake 20 minutes or until wooden toothpick inserted in center comes out clean. Immediately poke holes in tops of cakes with long-tined fork. Drizzle coffee evenly over tops of cakes. Cool in pans on wire racks 10 minutes. Remove from pans. Cool completely on wire racks.
4. To make mousse filling: In a medium saucepan, heat whipping cream to simmer. Remove from heat; add bittersweet chocolate, stirring until melted. Remove 1/4 cup chocolate mixture for drizzle; cover and set aside at room temperature. Cool remaining chocolate mixture 1 hour to room temperature (mixture should not harden). Transfer to medium bowl; beat with electric mixer on medium speed 3 minutes until thickened and spreadable. (Do not overbeat; mixture will become too stiff.) Set filling aside.
5. To make frosting: In large bowl, beat butter and shortening with an electric mixer on medium speed for 30 seconds. Slowly add half of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar and enough milk to make frosting that is easy to spread.
6. To assemble: Place one cake layer, top side up, on plate. Spread top with the filling. Place second cake layer, top side down, atop filling. Remove 3/4 cup frosting for piping rosettes. Frost sides and top of cake with remaining frosting. Pipe rosettes with reserved frosting; top with whole hazelnuts. If desired, use a cake comb on cake sides. Carefully drizzle reserved chocolate mixture around outside edges of cake, allowing it to flow down sides of cake. (If mixture has set, heat in microwave about 10 seconds, or set in a bowl of warm water for a few minutes.)
Makes 12 servings.
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