Reviewed: Jan. 30, 2011

I did not make any changes. Everybody loved it.

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

Reviewed: Jan. 20, 2011

this cake was delicious! my boyfriend made it for me for my birthday and it was spectacular. we used a whipped dark chocolate ganache (flavored with frangelico and hazelnut extract) as a frosting instead of the whipped cream. this made it a VERY rich dessert, but it was delicious! the torte is equally amazing by itself, though, and didn't need the chocolate at all. but, hazelnut and chocolate go so well together, so we figured why not try it? the only thing i would suggest is possibly greasing the pan before pouring in the cake batter - it didn't really *need* it, but it did stick a bit when taking it out of the pan. otherwise, this recipe is perfect as is!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

chikalin

Cooking Level: Expert

Home Town: Englewood, New Jersey, USA

Living In: Arlington, Virginia, USA

Reviewed: Oct. 5, 2010

Love this cake! I made it for a friend of the family that has gluten allergies and I ended up eating half of it! I would have never tried a gluten free cake because it sounds like no fun, but I'm so glad I tried this because it's now a part of my recipe book and I make it for people all the time, allergies or not!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

l-hawes

Cooking Level: Expert

Home Town: Columbus, Georgia, USA

Living In: Fircrest, Washington, USA

Reviewed: Aug. 22, 2010

I loved this, others were mixed in their reviews. Most wanted the whipped cream to be sweetened with possibly some chocolate over the top. I think this is a great recipe for being gluten free, it was easy and can be played with.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

Reviewed: Jun. 17, 2010

I loved this cake! especially because my family is hungarian. I changed some parts like I added 1/4 cup unsweetened cocoa powder to make it chocolatey and I used 3/4 a cup of sugar because it didn't feel sweet enough. for the whipped cream I added 1/4 cup confectioners' sugar to make it a little sweet. and for the hazelnut topping I added 1 tbs of super fine sugar. I will definitely do this cake again and again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

suzy

Reviewed: Apr. 27, 2010

I made this for some friends who are gluten-free and it turned out very well. A very different type of cake... mild and very nutty both in taste and texture, but mine didn't taste 'eggy' as another reviewer said. I followed the ingredients exactly but had to change the method a bit. Beat the whites first so I didn't have to wash the bowl and beaters (just transfer the whites to another bowl). Beat the yolks and sugar VERY well and added only about a quarter of the nuts and it started to get VERY thick. I decided to fold the rest of the nuts alternating with the whites mixing as little as possible to keep the air in the cake. Even so it only rose enough for two layers. Frosted it with chocolate whipped cream. The end result was a moist nutty cake that was slightly reminiscent of ferraro rocher chocolates. Also.. based on the weight of pre-ground nuts at my health food store, the 12oz actually came out to three cups.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

PRETTYRHEA

Reviewed: Mar. 15, 2010

This recipe was NOT for me. Tasted like healthfood and was very bland-a non-spicey spice cake. Thought it would pack more nut flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JKITTYDOT

Reviewed: Feb. 21, 2010

I'm on a low-carb diet so I thought this torte would be perfect as it contains no flour. Other flourless torte recipes I've seen feature lots more eggs and now I've tried to make this with just 6 I understand why. As other reviewers have mentioned, the egg yolk/hazelnut flour mixture ends up so solid that it's impossible to lightly fold in the egg whites. As the recipe does not specify which size eggs to use I have used medium but clearly this does not provide enough liquid! I could not even mix half the hazelnut flour into the egg yolks. I poured the rest into the whites and then folded these in bit by bit but was left with a dense batter which needed to be spooned rather than poured into the tin. The cake did not rise at all in the oven, so it's not really thick enough to slice into two let alone three layers. I took it out after 40 minutes because it was already as hard as a rock.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

probaker

Reviewed: Jan. 11, 2010

I don't know how I feel about this. Mine wasn't dry, it just wasn't too flavorful. It was light, but it doesn't have that lightness in your mouth. It also is distinctly egg-y It tastes like egg-y cake. It isn't bad really, but I wouldn't rave about it. The whipped topping with frangelico was amazing though. That was the best part and that wasn't even in the original recipe. As someone who should eat flour, I thought this would be a delicious alternative. Maybe I just didn't have a good turn out.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

genchild

Reviewed: Jan. 1, 2010

This was really great! I didn't read comments before and overbaked it, but it was still delicious. I whipped the cream until quite hard (half way to butter?) then added a lot of amaretto and confectioner's sugar to taste and lighten. It was good yesterday, but exceptional today as the moisture of the cream (amaretto!) blended wtih the cake. Really really great.

Was this review helpful? [ YES ]
1 user found this review helpful