Those of you who have a stand-up mixer located permanently on their counter are laughing at me right now. Okay, I can take it. I’ve earned a collective, “I told you so!”
The Viennese torte I made for my sister’s birthday required me to whip half a dozen eggs until they poured like ribbon. Since my mixer now lives in my mother’s basement and only makes an appearance for the annual Christmas baking blitz, I was forced to use a standard hand-held version. I must confess, part way through this marathon egg-whupping, I was seriously rethinking my stand on stand mixers.
Whipping eggs to the ribbon stage ranks right up there with watching a board warp and diamonds form. By the time the eggs were ready, my hand and mind were numb. You know it’s bad when you think things like, “I could be folding laundry!”
Between the chocolate curls and laborious beating, the cake took the morning to assemble. For those of you who like a challenge and can’t afford climbing Everest, I’m including the recipe at the end of the post. For those with common sense and a life, I’ll jump to the important stuff.
When graciously accepting the cake, my sister set aside her chocolate objections — and inhibitions — and jumped right in.
Ten minutes later, this was all that was left of a half day’s work.
Don’t worry, Allison. You’re worth it. Next year I’ll try the Orange Pecan Dacquoise and curse meringues that shatter during assembly.
And now for the recipe. If you own a counter top mixer, start your engines.
Hazelnut Mocha Torte
Original version from Canadian Living’s Desserts
- 1 1/2 cups hazelnuts, roasted and finely chopped
- 6 eggs
- 1 cup sugar
- 1/3 cup all purpose flour
- 1 tbsp baking powder
- 1/4 cup butter, softened
- 2 cups sifted icing sugar
- 1/4 cup strong coffee, cold
- 2 tbsp cocoa powder
- 1 tsp vanilla
- 1 cup whipping cream
- 2 tbsp coffee or hazelnut liqueur
- 1 tsp sugar
- 1/4 cup hazelnuts, roasted and chopped
- chocolate curls
- In a large bowl, beat eggs with sugar until the batter falls in ribbons. This takes between 10 minutes and eternity.
- Mix flour, hazelnuts and baking powder together. Fold into eggs, mixing well.
- Pour into two greased and lined 9-inch round cake pans.
- Bake at 350F for 20-25 minutes or until a cake tester comes out clean.
- Cool for 5 minutes before turning cake out. Let cakes cool completely before cutting in half horizontally to form four layers.
- Cream butter and icing sugar together.
- Add remaining filling ingredients and beat until very light and smooth.
- Spread first layer with 1/3 of the filling, top with another layer. Repeat, ending with the fourth layer.
- Whip cream with liqueur and sugar until soft peaks form.
- Spread over sides and top of cake.
- Sprinkle with hazelnuts.
- Arrange chocolate curls on top of cake (or just top with grated chocolate. Faster, easier and just as tasty!)