Yule Recipes, Day 3: Decadent Chocolate Hazelnut Torte

[From The Pampered Chef® Season’s Best™ Recipe Collection (Fall/Winter 2010).]

Grated hazelnuts give this cake an interesting flavor and texture.

Nonstick cooking spray with flour
3/4 cup (175 mL) whole blanched hazelnuts without skins, divided
1 small pkg (9 oz.250 g) devil's food cake mix
1 jar (13 oz or 400 g) chocolate hazelnut spread, divided
1/2 cup (125 mL) sour cream
1 egg
1 container (8 oz) frozen whipped topping, thawed, divided (3 cups/750 mL)

1. Preheat ove to 350 degrees Fahrenheit (180 degrees Celsius). Spray one Torte Pan with nonstick cooking spray with flour. Place an 8-in (20-cm) circle of Parchment Paper over center of pan. Using Rotary Grater, grate 1/2 cup (125 mL) of the hazelnuts into Stainless (4-qt/4 L) Mixing Bowl. Add cake mix, 1/3 cup (75 mL) of the hazelnut spread, sour cream and egg; mix well with Small Mix ‘N Scraper®. Pour batter into pan; spread evenly. Bake 12-14 minutes or until wooden pick inserted in center comes out clean.
2. Remove pan from over to Stackable Cooling Rack; let stand 2 minutes. Invert cake onto cooling rack; remove pan and parchement. Cool 10 minutes. Transfer cake well-side up to Cake Pedestal.
3. Meanwhile, for filling, combine remaining hazelnut spread and 1-1/2 cup (375 mL) of the whipped topping in Classic Batter Bowl; mix until smooth with Mix ‘N Scraper®. Spread filling evenly into well of cake until Small Spreader. Attach open star tip Easy Accent® Decorator; fill with remaining whipped topping. Pipe whipped topping over filling in a lattice pattern; grate remaining hazelnuts over cake.

Yield: 16 servings