Nutella Hazelnut Chocolate Torte

Instructions

Your first step is to toast hazelnuts.

How to toast hazelnuts
(for step by step instructions check the link)

Preheat oven to 350 F.

Line cookie sheet with parchment paper.

Spread your shelled hazelnuts on it in a single layer.

Place into the oven and bake from 10 to 12 minutes at 350 F.( I did for 10 minutes)

Wrap baked hazelnuts in a kitchen towel and let them hug for a few minutes.

While they are hugging, use kitchen towel to gently rub the hazelnuts to release their skins.

Chopped the hazelnut.

Making the bottom layer cake

Line bottoms of 6 inch cake pans with parchment paper. (do not grease the sides or the bottom).

Add toasted, chopped hazelnuts to the bottom of the pan. Set aside.

Preheat oven to 350 F.

Mixing Bowl:

First mix eggs whites until foamy and then add sugar and mix until firm peaks and sugar is incorporated.

Your next step is to add the flour. You are not going to use mixer at this point.

Add the flour and fold with a spatula. Stop mixing when no streaks of flour remain.

Important: Be sure the flour is incorporated.

Pour the batter into 6 inch prepared pan, on top of the toasted, chopped hazelnuts.

Bake for about 19 minutes but start checking after 15 minutes. ( be sure to check using the toothpick)

Insert the wooden toothpick near the center of the cake. If it comes out clean, the cake is done.

Cool the cake. Remove from the pan.

When removing cake from the pan, be very careful.

Making Vanilla and Chocolate Cake Filling

Add 5 eggs yolks and sugar into the mixing bowl. Mix for about 3 minutes.

Then add 2 Dr. Oetker Vanilla pudding and 1/2 cup milk. (room temperature).

Mix until all ingredients are incorporated. (another minute or two)

Meanwhile, add 3 1/4 cup cold milk into large pot.

Bring the milk to a boil. Remove from heat and stir in the egg/pudding mixture.

Return to heat and stir non stop for about 3 minutes or until thickness.

Remove from heat, transfer to the mixing bowl, cover with plastic wrap and let it cool.

While the filling is cooling, mix butter and icing sugar until incorporated. (2 minutes)

Add cooled yellow filling to the mixed butter.

Mix all ingredients until incorporated.

Divide into 2.

One will stay yellow filling and the other will become the dark, chocolate filling.

MELTING CHOCOLATE

Melt 5 oz chocolate using the double method. Cool it. Set aside.

Make Chocolate Filling

BTW, this filling is made from vanilla filling.

Take half of the vanilla filling and transfer to the mixing bowl.

Add melted chocolate to the yellow filling and mix until incorporated.

Then add 1 tsp of rum. Mix all ingredients until incorporated.
ASSEMBLY OF Easy Nutella Cake

Using the same 6 inch removable pan start building the cake.

Place egg white cake at the bottom of the pan. (you will have cake with hazelnuts on the top)

Add 1 1/2 cups of Nutella (or as much to cover the base of the cake).

Add half of yellow filling on the top of Nutella.

Sprinkle with grounded hazelnuts.

Then add chocolate filling.

Transfer the whole cake to the fridge for 6 hours or overnight.

NEXT DAY:

Mix heavy cream and whip it.

Cover the chocolate filling with whipped heavy cream.

Optional: You can cover the whole torte (top and sides) with heavy cream. (it is your choice. I did not.)