Learn How To Make A Delicious Chocolate Hazelnut Torte | Full Lesson | Kirsten Tibballs

Layers of hazelnut studded chocolate cake brushed with a fragrant orange syrup, filled with lashings of dark chocolate Italian meringue buttercream, orange creme patissiere, caramel, caramelised hazelnuts and finished with milk chocolate curls If you like what you see, check out Savour Online Class where we have a collection of over 500 recipes for you to learn from - subscribe below https://bit.ly/SubscribeToSavour 00:00 Intro 00:46 Chocolate Cake 11:18 Orange Creme Patissiere 14:19 Caramel 17:00 Caramelised Hazelnuts 34:25 Finishing List of all ingredients ⬇️ CHOCOLATE CAKE INGREDIENTS vegetable oil spray 60g (2.12oz) egg whites 1.5g (0.05oz) cream of tartar 85g (3oz) caster (superfine) sugar 140g (4.94oz) whole eggs 70g (2.47oz) caster (superfine) sugar 20g (0.71oz) inverted sugar or 20g (0.71oz) caster (superfine) sugar 45g (1.59oz) unsalted butter, melted 30g (1.06oz) Callebaut 70-30 Dark Couverture 70.5%, melted 65g (2.29oz) fresh cream 35% fat 70g (2.47oz) plain (all-purpose) flour 15g (0.53oz) Callebaut Cocoa Powder 3g (0.11oz) baking powder 100g (3.53oz) roasted hazelnuts, roughly chopped 40g (1.41oz) hazelnut meal (ground hazelnuts) 1.5g (0.05oz) sea salt 70g (2.47oz) Callebaut 823 Milk Couverture 33.6%, roughly chopped ORANGE SYRUP INGREDIENTS 100g (3.53oz) water 135g (4.76oz) caster (superfine) Sugar 1/4 orange, sliced 1 cinnamon quill (stick) ORANGE CREME PATISSIERE INGREDIENTS 425g (14.99oz) full cream (whole) milk 1/2 orange, zested 1 cinnamon quill (stick) 4g (0.14oz) Heilala Vanilla Bean Paste 60g (2.12oz) corn starch 115g (4.06oz) caster (superfine) sugar 170g (6oz) egg yolks 300g (10.58oz) unsalted butter, room tempera- ture and cubed CARAMEL INGREDIENTS 125g (4.41oz) fresh cream 35% fat, boiled and kept warm 1g (0.04oz) sea salt 2g (0.07oz) Heilala Vanilla Bean Paste 80g (2.82oz) liquid glucose 80g (2.82oz) caster (superfine) sugar 15g (0.53oz) unsalted butter 25g (0.88oz) caster (superfine) sugar CARAMELISED HAZELNUT INGREDIENTS 105g (3.7oz) hazelnuts 20g (0.71oz) water 45g (1.59oz) caster (superfine) sugar 5g (0.18oz) unsalted butter CHOCOLATE ITALIAN MERINGUE BUTTERCREAM INGREDIENTS 90g (3.17oz) egg whites, room temperature 3g (0.11oz) cream of tartar 35g (1.23oz) water 225g (7.94oz) caster (superfine) sugar 360g (12.7oz) unsalted butter, cubed 210g (7.41oz) Callebaut Power 80 Dark Couverture 80%, melted CHOCOLATE CURLS INGREDIENTS 350g (12.35oz) Callebaut 823 Milk Couverture 33.6%, tempered FINISHING INGREDIENTS pure icing (confectioner’s) sugar, for dusting #chocolate #sweet #chocolates