Operation Manual

HAZELNUT TORTE WITH
CHOCOLATE GANACHE
Serves 6-8
Preparation time
20 minutes
Cooking time
35-45 minutes
Ingredients:
6 eggs
¾ cup caster sugar

¾ cup white breadcrumbs
1 teaspoon plain flour
Chocolate Ganache
300g dark cooking chocolate
½ cup (125ml) fresh cream

➊
Preheat oven (Mode 9) to 150ºC.
Once this temperature is reached
turn oven to (Mode 7).
➋
Separate eggs, placing whites in
bowl to side. Beat egg yolks until
thick and pale. Gradually beat
in ½ cup sugar, then nuts and
breadcrumbs and continue beating
until ingredients are well combined.
➌

foam. Gradually add remaining sugar
and beat until mixture forms peaks.
➍
Add half the egg white mixture into

in. Sprinkle mixture with flour and
fold in remaining egg white mixture.
➎
Line and butter a 25cm spring form
tin and pour cake mixture into tin.
Bake cake for 35-45 minutes, until
cake shrinks away from sides of tin.
Remove cake from oven and remove
sides of cake tin. Allow cake to cool.
➏
Chocolate Ganache.
Melt chocolate and cream in
a double saucepan stirring to
combine. Allow ganache to cool.
➐
Once cake is cooled carefully cut

layers. Spread half cooled ganache
over one half of cold cake. Replace
the top of cake and cover with
remaining ganache. Decorate with
