Hazelnut Brown Butter Torte with Bittersweet Chocolate

A simple cake with such a yummy crust!

Prior to going in the oven, the toppings are sprinkled over the batter.

What a great cake to serve with tea or coffee.  A simple moist cake made with almond flour, and topped with hazelnuts, chocolate and sugar make a crisp delicious crust that is the perfect compliment to the interior of the cake.

As Always,

ENJOY!

INGREDIENTS

1 cup (2 sticks) butter

2 cups plus 2 tablespoons (11.5 ounces) powdered sugar

1 cup (3.6 ounces) almond flour

2/3 cup (2.9 ounces) cake flour

3/4 teaspoon salt

1 cup egg whites, from about 7 eggs

1/2 tablespoon hazelnut oil

1/4 cup chopped bittersweet chocolate

1/4 cup chopped roasted hazelnuts

2 to 3 tablespoons granulated sugar, for sprinkling

1. Brown the butter: In a medium saucepan, heat the butter over medium-low heat and cook until the butter melts and browns, taking on a nutty aroma, 8 to 10 minutes. Be careful not to overcook or the butter will burn. Remove from heat and cool to warm before using.

2. While the butter is cooling, prepare the pan: Grease a decorative 10-inch cake or tart pan with butter and flour, or line with parchment. Heat the oven to 375 degrees.

3. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl, sift together the powdered sugar with the almond flour, cake flour and salt. With the mixer running, or using a hand mixer, add the egg whites in a steady stream. Once combined, quickly add the hazelnut oil, then the butter, and mix just until combined; be careful not to overmix.

4. Pour the mixture into the prepared pan, filling the pan three-fourths of the way full. Sprinkle with the chopped chocolate and hazelnuts, as well as the granulated sugar. Bake until the torte is puffed and medium brown on top, about 35 minutes. Cool before serving.

Recipe: Adapted from Karen Hatfield