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La Belle Cuisine
by Nancy Silverton, 1986, Harper & Row
1 tablespoon unsalted butter, melted
1/2 cup hazelnuts (2 ounces)
1/2 cup walnuts (2 ounces)
1/2 cup almonds (2 ounces)
3 ounces bittersweet chocolate, very cold
6 eggs, separated
1/4 cup plus 3 tablespoons
granulated sugar, in all
1 tablespoon grated or finely chopped
orange zest (1 orange)
1/2 teaspoon baking powder
“Neither a meringue nor a cake, this flourless torte has a
feathery texture of its own. The wonderful taste combines
and three kinds of nuts. Baked in one pan and cut into
wedges, it’s a simple, delicious, not-too-sweet dessert; baked in three thin
layers, it’s the base for
Strawberry-White Chocolate Torte.
Nut meal replaces flour in this recipe, so a light texture is essential. The
is best if the nuts are grated by hand in a Mouli grater. If you
use a food processor, grind the nuts with a few tablespoons of the
sugar to keep them from becoming a paste.
Use three 8-inch flan rings set on 2 heavy baking sheets (or one 8-inch round
layer cake pan.”
Preheat oven to 325 degrees [F]. Adjust oven rack to the
middle position. Brush the flan rings with melted butter and set on
[parchment] paper-lined baking sheets; set aside. (Prepare layer cake pans
using parchment paper
and melted butter.)
Spread the hazelnuts on a baking sheet and toast 8-10 minutes, until
Cool. Rub in a clean dish towel to remove skins. Cool. Grind
almonds, and hazelnuts in a Mouli grater; set aside.
Readjust oven heat to 300 degrees [F]. Adjust racks to upper and lower
positions of oven.
Chop chocolate by hand into pieces about the size of a grain of rice.
will be about 1/2 cup.
Using the whisk attachment of an electric mixer, beat egg yolks with
sugar until the sugar has dissolved and mixture is thick, pale
forms a ribbon when beater is lifted from the bowl. Toss
together the ground
nuts, orange zest, baking powder, and chopped
chocolate and pour on top of
the egg yolks; do not mix in. Set aside.
Beat egg whites on low speed until frothy. Increase speed to medium
until soft peaks form. Increase speed to high and very gradu-
3 tablespoons sugar, until stiff, glossy peaks form.
Whisk one third of the beaten egg whites into the bowl of egg yolks to
lighten the texture, then fold in the rest. Divide batter evenly into
pared rings and spread evenly with an offset metal spatula or the back
a spoon. Bake for 30 minutes, just until the cake is springy to the
Halfway through baking, rotate the trays so that the cake layers
If you are baking the torte in one pan, compensate for the extra thick-
by letting it bake a little longer. The cake will be just springy to
touch when done.
To unmold, run a knife around the rings and remove. Turn paper over
it off the backs of the cake layers.
Featured Archive Recipe:
Kaisertorte (Toasted Almond and
Poppy Seed Chocolate Torte
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