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Nougat Torte - chocolate lover's dream (and Lactaid saver)

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hanseata's picture
hanseata

Nougat Torte - chocolate lover's dream (and Lactaid saver)

Looking for a birthday cake for my smart and pretty, but lactose intolerant stepdaughter, I leafed through my German and Austrian pastry baking books. Nearly every one of those gorgeous torte recipes listed cream as main ingredient, especially the Austrian ones, requiring lots of "Obers" (= whipping cream). But I had promised Cat a German "Geburtstagstorte" with all pomp and circumstances - and finally I found one.


Here it comes: chocolate lover's dream and almost lactose free - Nougat Torte for a lactose challenged, chocolate loving, (no teetotaler) birthday girl!


Warning: This cake is highly addictive - consume at your own risk!!!



NOUGATTORTE   (12 - 16 servings)



CAKE
60 g/2.1 oz all-purpose flour
60 g/2.1 oz hazelnuts, ground
50 g/1.8 oz bread crumbs
1 heaping tsp. cocoa powder
1/8 tsp. cinnamon
60 g/2.1 oz butter, softened
20 g/0.7 oz sugar
70 g/2.5 oz almond paste, chopped or coarsely grated
7 egg yolks
1 tbsp. vanilla extract
7 egg whites
70 g/2.5 oz sugar

NOUGAT CREAM
250 g/8.8 oz semisweet or bittersweet chocolate, finely chopped
130 g/4.6 oz whipping cream (whipping cream contains much less lactose than milk, but can be substituted with pureed silken tofu)
250 g/8.8 oz Nutella
200 g/7 oz butter

RUM MIXTURE
60 g/2.1 oz water (1/4 cup)
3/4 tsp. brown sugar
45 g/1.6 oz rum

ADD-IN AND GARNISH
1 nougat bar (or 1/2 bar semisweet chocolate) ca. 75 g
50 g/1.8 oz almond slices, toasted

To make the cake:
Preheat oven to 180 C/350 F. Line bottom of 28 cm/11" springform pan with parchment paper, and grease.

Add flour, hazelnuts, bread crumbs, cocoa and cinnamon to bowl of food processor (or mini chopper), and pulse until nuts are sufficiently ground.

In a large bowl, mix together butter, 20 g sugar, almond paste, egg yolks and vanilla extract until creamy. In a separate bowl, beat egg whites with 75 g sugar until stiff.

Fold first egg whites into butter mixture. Then fold in flour mixture. Transfer to prepared springform pan, smooth top with rubber spatula. Bake for 30 - 35 minutes. Let completely cool on wire rack.

To make the nougat cream:
In a saucepan, cook cream until hot, remove from heat, and stir in chopped chocolate, until melted. Then stir in Nutella, until smooth (place back on switched-off, but still warm stove, if necessary). (If using silken tofu instead of cream, melt chocolate first, then mix with purreed tofu and Nutella).

Let mixture cool to room temperature, then transfer to mixer bowl, add butter, and beat until creamy.

To assemble:
Remove cooled cake from pan and peel off parchment paper. Cut horizontally in three layers. In a small bowl, mix ingredients for rum mixture. With potato peeler, shave nougat or chocolate bar into thin stripes.

Place bottom layer of cake on platter, and brush with rum mixture. Generously spread nougat cream over cake bottom (the amount of nougat cream is enough for covering every cake layer generously. But don't forget to save some of it for the pastry bag!). Sprinkle with 2/3 of nougat or chocolate shavings.


Place second cake layer on top, brush with rum mixture, and cover with nougat cream. Place third layer on top. Brush with rum mixture, then spread nougat cream evenly over top and sides of cake. Fill rest of cream in pastry bag with large star tip, and garnish torte with nougat cream rosettes. Sprinkle top with rest of nougat or chocolate shavings. Then sprinkle toasted almond slices over top and sides.


Keep torte in a cool place. It keeps fresh at least for 3 days.


 


(Adapted from Karl Neef: "Sonntagskuchen & Festtagstorten")

Comments

LindyD's picture
LindyD

If looking at gorgeous chocolate cakes added pounds, I'd have gained about 15 just admiring your lovely dessert.


Keeps fresh for three days?  It wouldn't last that long in my house!

SylviaH's picture
SylviaH

Sylvia

happylina's picture
happylina

gorgeous chocolate cake!


I want take one piece now

AnnaInMD's picture
AnnaInMD

constant visitor ;)  Awsome looking cake and it does scream for Obers ;)

Mebake's picture
Mebake

Awsome looking Cake, Karin!


Crumb Shot? :)

hanseata's picture
hanseata

Thanks to all of you!


I baked this cake for my stepdaughter's birthday on Friday and we kept it cool on our enclosed porch, since she had no storage space.


It was really hard not to overeat on it (talking of gaining pounds, Lindy!), and only the fact that it was a present kept us at bay - we had "eating rights", though. That's why the torte lasted three days.


I forgot the crumb shot, Khalid, it has to wait until next time...


Karin

Franko's picture
Franko

Mm-mm! What a fabulous looking torte you've made Karin! It's almost a shame when you have to cut a cake that looks as good as this, but I certainly understand why there aren't any crumb shots. Can't imagine it lasted long enough to even think about getting the camera out. Thanks for sharing the recipe!


Franko

Daisy_A's picture
Daisy_A

Oh wow Karin, That is one delicious looking torte.


Looks better than many tortes I've seen in some German and Viennese bakeries - and I've been there, done that, eaten the tortes..


What a lovely treat for your stepdaughter's birthday. 


As for my own home baking. Mmm - see you have to be able to pipe with star tips and I currently have the piping skills of a pterodactyl. Will need more practice...


The chocolate is glistening so beautifully. Do you 'temper' it and if so what does that mean, please?


Good to be able to gaze on this anyway, while I try to up my pastry skills!


Best wishes, Daisy_A


 

wally's picture
wally

OMG, Karin, I've gained weight just drooling over the picture.  Stunning!


Larry

hanseata's picture
hanseata

about having a German Konditorei (pastry bakery) in Bar Harbor or Portland - if I had come here 30 years earlier I might even have done it....


This cake is not at all difficult to make (so don't just drool, Larry, do it!).


Tempering means to melt chocolate in a certain way, bringing it to different temperatures to achieve proper crystalization. But here I didn't have to do anything specific to the nougat cream to make it glossy, melting the chocolate in the hot cream, and then adding the Nutella did the trick.


You don't even have to do any piping, Daisy, the chocolate or nougat shavings plus almond slices are decorative enough.


This evening my husband and I sat there after dinner, feeling painful pangs of nougat withdrawal - this cake is really one of the best tasting I've ever made!


Karin