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Haigh’s Chocolate Hazelnut, Raspberry Torte

Difficulty: Easy

Ingredients

  • Serves 8-10
Hazelnut meringue cakes
  • 6 extra large egg whites
  • Pinch salt
  • 1 1/3 cups (295g) caster sugar
  • 2 teaspoons white wine vinegar
  • 2 teaspoons baking powder
  • 1 1/2 cups (180g) hazelnut meal
  • 100g Haigh’s Dark Chocolate Pastilles, roughly chopped
Chocolate & Frangelico buttercream Crushed raspberry cream
  • 300ml thickened cream
  • 2 tablespoons icing sugar
  • 1/2 punnet raspberries, crushed
  • 2 teaspoons pomegranate molasses
To serve

Directions

  • 40 minutes Prep
  • 40 minutes Cooking
  1. Preheat oven to 180°C (160°C fan-forced) and lightly grease 3 x 20cm sandwich tins and line the bases with baking paper.
  2. For the meringue cakes, use a stand mixer with a balloon whisk attachment and beat egg whites with a pinch salt until soft peaks form. Slowly add sugar 1 tablespoon at a time, to allow sugar to dissolve. Add vinegar, baking powder, hazelnut meal and chocolate, gently folding until combined.
  3. Evenly divide mixture between the 3 prepared sandwich tins and bake in preheated oven, on the middle shelf for 30 minutes or until cooked through. Remove from oven and allow to cool in tins for 15 minutes, before carefully turning out and removing baking paper. Allow to cool completely on wire racks.
  4. For the buttercream, combine chocolate, Frangelico and cream together in a small mixing bowl over a saucepan of gently simmering water. Stir occasionally until chocolate has melted and mixture is smooth. Remove from heat and allow to cool completely.
  5. Using a stand mixer with a balloon whisk attachment, beat butter and icing sugar together until light and creamy. Slowly add cooled chocolate mixture, beating until light and fluffy. Set aside until required.
  6. For the crushed raspberry cream, beat the cream and sugar together with a balloon whisk until soft peaks form. In a small mixing bowl, combine crushed raspberries and pomegranate molasses together, stirring until combined.
  7. Add to the whipped cream and gently fold to create ripples, making sure you don’t overwork the cream.
  8. To assemble the torte, place one hazelnut meringue disk on a serving plate and spread 1/3 of the chocolate buttercream over the top, followed by 1/3 of the raspberry cream. Repeat the process with the remaining meringue disks.
  9. To garnish, scatter remaining raspberries, Haigh’s Milk Roasted Hazelnuts and toasted hazelnuts over the top. Place in refrigerator for 30 minutes to help set the buttercream a little.
  • Our Quality Guarantee

    At Haigh’s we have been making fine chocolates in Australia since 1915 for our customers to enjoy. We will continue to source only the very best ingredients, including premium cocoa beans, and use artisan skills combined with specialised chocolate making techniques to create award winning chocolates.

  • Delivery Promise

    The chocolates you have chosen with great care will be packaged with attention to detail and we will endeavour to deliver your order in a timely manner anywhere in Australia every time.