Ingredients with Measurements:
- 1 pound hazelnuts, toasted and skinned
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 large eggs, separated
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- Food processor
- 9-inch springform pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
2. In a food processor, pulse the hazelnuts until finely ground. Set aside.
3. In a small saucepan, combine the granulated sugar and water. Cook over medium heat until the sugar dissolves and the mixture comes to a boil. Remove from heat and stir in the cocoa powder.
4. In a mixing bowl, whisk together the hazelnut meal, flour, baking powder, and salt.
5. In a separate mixing bowl, beat the egg yolks until pale and thick. Gradually add the sugar-cocoa mixture and melted butter, beating until well combined.
6. Fold in the hazelnut-flour mixture until just combined.
7. In a clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until no white streaks remain.
8. Pour the batter into the prepared pan and smooth the top with an offset spatula.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes before removing the sides and transferring to a wire rack to cool completely.
11. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
12. To assemble the cake, place one layer on a serving plate and spread a thin layer of whipped cream on top. Repeat with the remaining layers, ending with a layer of whipped cream.
13. Garnish with chopped hazelnuts and chocolate shavings, if desired.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
5. Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 480
Fat: 34g
Saturated Fat: 11g
Cholesterol: 155mg
Sodium: 190mg
Carbohydrates: 38g
Fiber: 5g
Sugar: 28g
Protein: 10g
Substitutions for ingredients:
- Almonds or walnuts can be used instead of hazelnuts.
- Dutch-processed cocoa powder can be used instead of unsweetened cocoa powder.
- Gluten-free flour can be used instead of all-purpose flour.
Variations:
- Add a layer of Nutella or chocolate ganache between the cake layers.
- Use different types of nuts, such as almonds, walnuts, or pecans.
- Add a splash of liqueur, such as Frangelico or Kahlua, to the whipped cream.
Tips and tricks:
- Toasting the hazelnuts enhances their flavor. Spread them on a baking sheet and bake at 350°F for 10-15 minutes, or until fragrant and lightly browned.
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Use an offset spatula to spread the whipped cream evenly between the cake layers.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The cake can be served chilled or at room temperature. If desired, warm individual slices in the microwave for a few seconds before serving.
Presentation ideas:
Serve the cake on a cake stand or platter and garnish with chopped hazelnuts and chocolate shavings.
Garnishes:
Chopped hazelnuts and chocolate shavings.
Pairings:
- Coffee or espresso
- Sweet dessert wine, such as Moscato or Port
Suggested side dishes:
- Fresh berries or fruit salad
- Whipped cream or vanilla ice cream
Troubleshooting advice:
- If the cake sinks in the middle, it may be underbaked. Check for doneness with a toothpick before removing from the oven.
- If the cake is too dense, it may be overmixed. Gently fold in the egg whites until just combined.
Food safety advice:
- Make sure to use pasteurized eggs to reduce the risk of foodborne illness.
- Store the cake in the refrigerator to prevent spoilage.
Food history:
Torta Tre Monti, also known as "Three Mountains Cake," is a traditional Italian dessert from the Piedmont region. It is made with layers of hazelnut cake and chocolate-hazelnut cream, and is named after the three peaks of the nearby Alps.
Flavor profiles:
Rich, nutty, chocolatey, and creamy.
Serving suggestions:
Serve the cake as a special occasion dessert, such as for birthdays or holidays.
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Region: Italian
Taste: Rich, Creamy, Nutty, Chocolatey, Sweet