There’s still time to make this showstopper of dessert before the summer berries disappear, but you’d better hurry to a farmer’s market or farm stand today and grab them while you can. Then pile them high on top of a cloud of fluffy, sweet mascarpone cream and layers of chocolatey hazelnut torte. I can’t think of a better way to say goodbye to summer.
This cake is the summer version of the equally dazzling Chocolate Hazelnut Torte I made for the holidays last year. The torte layer is exactly the same, but instead of three rectangular layers I made two thicker round ones, to mirror the round shapes of the berries mounded on top.
For the creamy layer, I made a variation on the filling for Cracker Pie (my family’s version of no-bake cheesecake), but with mascarpone in place of the cream cheese. I love the way the mascarpone fits with the Italian profile of the torte. And mascarpone’s milder, creamy-but-not-cheesy flavor complements the chocolate and hazelnuts without overpowering.
I was initially disappointed that my local farm stand didn’t have any native red raspberries on the day I made the torte for this post – but once I’d assembled it I was glad they hadn’t. The purity of the purple, with the mix of the dusty, matte blueberries and the shiny, inky-dark blackberries is so dramatic and beautiful without any contrasting red. But really, you can top this torte with whatever berries you like – an all-red version with raspberries and strawberries would be gorgeous – or even other types of soft, juicy fruit such as sliced peaches or plums.
After you’ve assembled the torte layers with the mascarpone cream, chill the cake for several hours and it will firm up beautifully for easy, neat slices.
Prep tips, making this hazelnut torte ahead, and what to do with leftovers:
- The hazelnuts can be ground ahead of time and stored at room temperature for a day or two, or in the fridge or freezer if you want to keep them longer.
- I usually bake the torte layers a day ahead. Once they’re completely cool, wrap each layer separately in two layers of plastic wrap and store at room temperature overnight.
- Finish assembling the torte at least a few hours before serving, or the day before. Make the mascarpone cream and fill the torte, then chill it uncovered and without the berry topping until the mascarpone cream firms up, several hours or up to overnight. Once the mascarpone cream is firm you can top it with the berries and continue to hold it for several more hours in the fridge until serving.
- Leftovers will keep for days in the fridge. Leave the top of the cake uncovered and just press a piece of plastic wrap against the cut edges to keep them from drying out.
Hazelnut Torte with Summer Berries and Mascarpone Cream
Ingredients
- For the cake layers:
- 6 ounces good quality semisweet chocolate, chopped
- 11 tablespoons unsalted butter, preferably European-style, at soft room temperature
- 1¼ cups (5 ounces/140 grams) confectioner’s sugar, divided
- 6 large eggs, separated into yolks and whites
- 1 teaspoon pure vanilla extract
- 1 tablespoon hot water
- 6 ounces peeled hazelnuts, finely ground in a food processor (about 1 1/3 cups when ground)
- ¼ cup (1 ounce/28 grams) all-purpose flour
- 1 teaspoon baking powder
- For the mascarpone cream:
- 16 ounces (two 8-ounce tubs) mascarpone cheese
- 1 1/3 cup (5¼ ounces/150 grams) confectioner’s sugar
- 1 tablespoon Frangelico liqueur (or 1 teaspoon pure vanilla extract)
- ½ cup cold heavy cream
- For the topping:
- 2 cups fresh blueberries, blackberries, raspberries, or a combination
Directions
- Step 1 Heat the oven to 350 degrees. Generously butter two 8-inch round 1½-inch deep cake pans. Line the bottoms of the pans with circles of parchment. Butter the parchment, then lightly flour the pans and parchment.
- Step 2 Heat the chocolate in a microwave safe bowl on 50% power until melted, about 3 minutes. Stir until the chocolate is smooth. Set the chocolate aside to cool.
- Step 3 Cream the butter with ¾ cup (3 ounces) of the confectioner’s sugar in the bowl of a stand mixer fitted with the paddle attachment, until smooth. Scrape down the bowl. Add the egg yolks one at a time, beating on low speed after each addition. Scrape down the bowl. Beat in the vanilla, then the melted chocolate, and finally 1 tablespoon of hot water.
- Step 4 Combine the ground hazelnuts with the flour and add this mixture to the chocolate mixture, beating on low speed just until combined.
- Step 5 Switch to a clean bowl and the whisk attachment, and whip the egg whites until they begin to thicken. Gradually add ½ cup (2 ounces) of confectioner’s sugar and whip until stiff peaks form. Add ¼ of the egg whites to the chocolate mixture and fold gently with a rubber spatula until the egg whites are completely incorporated but not deflated. Add the remaining egg whites and fold gently until fully incorporated, being carefully not to deflate them. Gently spread the batter in the pans, dividing it evenly.
- Step 6 Bake for 25 minutes, until the cakes are puffed and beginning to pull away from the sides of the pans, and a tester inserted in the center comes out clean.
- Step 7 Let the cakes cool in the pans on a cooling rack for 10 minutes. They will fall as they cool – this is normal. Carefully turn each cake layer out of the pan onto your other palm. Remove the parchment from the bottoms then flip the layers right side up and transfer them to the cooling rack to cool completely.
- Step 8 Make the mascarpone cream. Put the mascarpone in the bowl of a stand mixer fitted with the paddle attachment. Beat the mascarpone until fluffy, 1 minute. Add the 1 1/3 cup of confectioner’s sugar and Frangelico (or vanilla) and beat until combined and smooth. With the mixer running on low speed, gradually add the cream, and beat until the mixture is smooth and fluffy. Do not expect it to whip up like whipped cream – it will have the consistency of a thick, creamy frosting.
- Step 9 Arrange one layer of the hazelnut torte on a serving platter. Spread half the mascarpone cream over the torte. Top with the second layer of torte and the remaining mascarpone cream. Chill the torte for 2 hours or up to overnight.
- Step 10 Mound the berries on top of the torte, letting some of the berries fall to the platter around the edges of the torte.
