Gluten Free Chocolate Hazelnut Dream Torte Recipes

GLUTEN FREE CHOCOLATE HAZELNUT LAYER TORTE

Steps:

• Preheat oven to 350°F. Grease a sheet pan and set aside.
• Whip egg yolks to mousse consistency. Add vanilla and set aside.
• Whisk egg whites and sugar in an electric mixer until stiff peaks form.
• Gently fold yolk mixture into egg whites (do not overmix); it's not necessary to fold mixture until all yolk streaks are gone. Gently fold in cocoa powder and nut flour.
• Spread batter into sheet pan and bake at 350°F for 25 minutes.
• Once cake has cooled, cut into four identical rectangles and freeze (with Gefen Parchment Paper in between the layers).
• In a double boiler (a pot sitting on top of another pot that is filled with hot water) place sugar and water and cook until sugar dissolves. Add the chocolate, cocoa and vanilla sugar and let melt, mix well.
• Add yolks to mixture, mixing constantly until they are incorporated, add margarine. When smooth, pour into a container and let it sit uncovered until it has completely cooled.
• Preheat oven to 350°F and line two large baking sheets with parchment paper. Draw two eight-inch rounds on the parchment paper.
• Spread hazelnuts on a separate baking sheet and toast for 12 to 14 minutes, until browned. Let cool slightly, then transfer to a towel and rub to remove skins. Chop nuts.
• Lower the oven temperature to 225°F.
• In a bowl of standing electric mixer fitted with a whisk, beat the egg whites with the salt at medium high speed until soft peaks form. Gradually beat in the granulated sugar at high speed until stiff peaks form. Beat in the vanilla and almond extracts. Fold in the hazelnuts and chocolate chips. Pour the melted chocolate down the side of the bowl and gently fold in until the meringue is lightly marbled.
• Spread the meringue in the drawn circles and bake for two and a half hours, until crisp, rotate the pans halfway through baking. Turn off the oven, leave the door ajar and let the meringues cool completely.
• Make sure torte is completely frozen. Spread chocolate cream in between each layer and on the sides. Top with chopped up pieces of the meringue.
• Cake must be kept refrigerated or frozen.

CHOCOLATE, CARDAMOM & HAZELNUT TORTE

Steps:

• Toast the hazelnuts in a dry pan until golden, then leave to cool slightly and blitz to a fine consistency in a food processor. Remove the cardamom seeds from their pods and grind using a pestle and mortar.
• Heat oven to 160C/140C fan/gas 3. Grease and line the base of a 23cm spring-form cake tin. Use a microwave to melt the chocolate with the butter in 30-sec bursts until glossy and smooth. Leave to cool slightly.
• Using an electric whisk, in a very clean bowl whisk the egg whites until they reach stiff peaks. Then, without cleaning the beaters, whisk the yolks with the sugar in a separate bowl until pale and voluminous.
• Combine the chocolate with the egg yolk mixture, then incorporate the cocoa powder, a pinch of salt, the cardamom seeds and hazelnuts. Add a spoonful of egg white to the batter, stirring it through to loosen the mix, then fold in the rest, taking care to keep in as much air as possible. Gently pour into the tin and bake for 35 mins. Leave to cool in the tin, then dust with cocoa powder and serve with crème fraîche.

FLOURLESS HAZELNUT CHOCOLATE CAKE (GLUTEN-FREE)

Steps:

• Melt chocolate and butter in a double boiler. Set aside.
• Preheat the oven to 350°F/360°C degrees.
• Whip egg whites until a stiff peak forms. Set aside.
• In another bowl, mix egg yolks and sugar. Add the chocolate and butter mixture and mix.
• Mix in the hazelnut meal, cocoa powder, and liquor (if using) and mix.
• Fold in the egg whites and mix. Pour in a 7-inch springform pan.
• Bake for 30 minutes.
• Cool and refrigerate for several hours or overnight. Sprinkle powdered sugar on top using a small strainer.
• Infuse love, slice and serve!

GLUTEN-FREE CHOCOLATE HAZELNUT DREAM TORTE

Steps:

• Heat oven to 350°F. Place hazelnuts in single layer in shallow baking pan. Toast hazelnuts 8 to 10 minutes or until golden brown and aromatic. Transfer hot nuts to several thicknesses of paper towels. Rub hazelnuts together to remove skins. Let cool. In food processor- or blender-container, grind half of the hazelnuts finely. Chop remaining hazelnuts; set aside.
• Generously grease bottom only of (8- or 9-inch) round pan. (Lower oven temperature to 325°F if using dark or nonstick pan.)
• In large bowl, beat ground hazelnuts, cake mix, water, butter and eggs on low speed of electric mixer 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run knife around inside edge of pan; remove from pan to wire rack. Cool completely.
• In small heavy saucepan, heat sweetened condensed milk and white chocolate over medium heat until chocolate melts. Cook and stir over medium-low heat about 7 to 10 minutes longer or just until thickened. Remove from heat; cool 10 minutes. Stir in vanilla.
• Cut cooled cake in half horizontally. Place bottom layer, cut side up on serving plate; spread half the white chocolate mixture over cake; sprinkle with half the chopped hazelnuts. Top with remaining cake half, cut side down. Spread remaining white chocolate mixture over top (some may drip down side). Sprinkle with remaining hazelnuts. Refrigerate any remaining cake.