Gluten Free Chocolate Hazelnut Layer Torte Recipes

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.

CHOCOLATE HAZELNUT TORTE

Steps:

• In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with sour cream and coffee. Beat just until combined., Pour into 2 greased and floured 6-in. round baking pans. Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, melt chocolate with cream and sugar over low heat; stir until smooth. Remove from the heat; whisk in Nutella. Transfer to a small bowl; cover and refrigerate until frosting reaches spreading consistency, stirring occasionally. , Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls and hazelnuts if desired.

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.

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.

HUNGARIAN FLOURLESS HAZELNUT CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
• In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
• In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
• Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
• When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.