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.

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.

FLOURLESS HAZELNUT AND DARK CHOCOLATE TORTE

Steps:

• Preheat the oven to 325 degrees F. Grease a 9-inch springform pan and line the bottom of the pan with parchment.
• Finely grind the hazelnuts in a food processor until they reach a coarse, sandy consistency.
• Either in the microwave or in a double boiler over hot water, melt the chocolate with the oil and butter, stirring together to form a homogenous mixture. Set aside in a warm place.
• With a stand mixer fitted with the whisk attachment, beat the egg whites and salt to soft peaks and set aside. Switch to the paddle attachment and, in a separate bowl, beat the egg yolks, sugars, and vanilla extract on medium-high speed until
• thick and creamy, about 5 minutes. Reduce the speed of the mixer to low and add the
• chocolate and butter mixture, then the cocoa powder. Fold in the whipped egg whites until smooth.
• Pour into a greased and parchment-lined 9-inch springform pan and bake for 45 to 50 minutes, just until a wooden skewer inserted into the center of the cake comes out clean.

GLUTEN FREE CHOCOLATE HAZELNUT RASPBERRY TORTE

Steps:

• Preheat oven to 350°F Place hazelnuts on a baking sheet, and toast for 8-10 minutes. Be careful that they don't burn. Remove from oven and place on a towel. Take another towel, place over nuts and rub gently to remove skins. Allow to cool, then place in a food processor and pulse untl finely ground. Be careful not to grind into a paste. Set aside.
• Heat sugar, coffee and chocolate in a double boiler. Stir until chocolate melts. Set aside.
• Place butter in mixing bowl and beat until fluffy. Add egg yolks, one at a time, mixing after each addition. Stir in chocolate mixture, almond and vanilla extract, and rice flour.
• In a separate bowl beat egg whites, until stiff enough to hold a peak. Fold half the egg whites into the chocolate batter. Gently fold in the rest of the egg whites. Pour batter into a greased 8-inch cake pan. Bake for 30 minutes, or until a knife inserted in the center comes out clean. Allow to cool.
• Heat heavy cream, with butter, until just boiling. Turn off heat and add chocolate and vanilla, and allow to sit for 3-4 minutes, whisk until smooth.
• Take cake out of refrigerator. Thinly spread two tablespoons of ganache over the cake, as a crumb coat. Spread raspberry jam over the top of the crumb coat. Refrigerate for 10 minutes. Place wire rack on a baking sheet. Place cake on rack and pour ganache over the cake. Evenly coat the cake using a spatula. Decorate the perimeter with whole hazelnuts, place on a plate, refrigerate until ready to serve.

RIDICULOUS GLUTEN FREE CHOCOLATE HAZELNUT CAKE

Steps:

• preheat oven to 375. Spray entire inside of springform pan with cooking spray.
• grind 1 1/2 cups of your hazelnuts (you can use a mini chop prep, food processor, even a coffee grinder).
• cut butter into small pieces and melt butter and chocolate chips in a metal bowl over a pot of simmering water (I simply used my metal mixing bowl from my stand Kitchenaid mixer over a pot of water). Stir occasionally until melted and cool slightly.
• using same bowl (if you can) beat in sugar and eggs one at a time. Mix for a couple minutes.
• mix in vanilla and salt, and gradually add your ground hazelnuts. Sift in cocoa and beat another couple minutes.
• pour into pan and bake for 35 minutes. Cool to room temperature. Refrigerate for 2 hours and then remove side of pan. Move to serving platter and sift powdered sugar over top.
• serve with whipped cream and the remaining 1/2 cup of chopped hazelnuts.