Chocolate Hazelnut Torte

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Out of all the recipes on my blog, this is my current favorite. It was one of those recipes that worked so well, I couldn’t stop giggling and grinning. I had a similar reaction to my Chocolate Chips Hazelnut Cookies, so there’s definitely something about this combination.

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After some serious heat and crazy dry weather, today was finally rainy. I jumped on the chance to bake and enjoy the weather, plus it helped that hubby was home to watch the toddler while I went to work in the kitchen.

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We also went to the pumpkin patch to pick out our family pumpkins. In the past, we have just gone to a small, local place for a quick trip. But, with our families in tow, we ventured a bit farther to a place with rides, inflatable jump-castles, and a petting zoo. Dominik loves animals so we spent the entire time petting goats and feeding turkeys, chickens, and a duck.

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It was nice to have a mellow weekend close to home after such a busy month. To complete the weekend, I was determined to bake something. I’ve been meaning to make a torte, which is basically a dense and rich cake with a low flour content. I love fluffy cakes, but sometimes you just need something a bit more indulgent.

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The chocolate ganache recipe makes enough to frost the whole cake with a nice, thick layer. But I had a whiny toddler tugging on my pants, so I opted to just quickly frost the top. Plus, this cake is seriously rich, so just frosting the top was plenty. But, then again, one can never have too much chocolate.

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This cake is serious business. It’s decadent, rich, and amazingly delicious. Basically, it’s a chocolate lovers dream cake. Hazelnuts really help to bring out the chocolate-y flavor, too, which imparting their own decadence. The best part is that this cake is made with whole, real ingredients. It’s good to indulge, but it helps when the indulgence is a bit healthier. Whatever this is made out of, though, this torte is an absolute dream.

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Chocolate Hazelnut Torte

Ingredients:

  • 1 cup ground roasted hazelnuts
  • 1/2 cup flour (all purpose, whole wheat pastry, or gluten free all purpose)
  • 1/2 cup cacao powder
  • 2/3 cup coconut sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup almond milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 tsp coconut oil

Directions:

  1. Preheat the oven to 350 degrees F. Prepare the hazelnuts. Ground whole roasted hazelnuts in a food processor or blender until finely ground (I like to leave some chunks for texture). If you are using hazelnut flour, add a few tablespoons of oil to the wet mixture.
  2. In a large bowl, mix together the ground hazelnuts, flour, cacao powder, sugar, salt, baking powder, and baking soda. In a separate bowl, mix the milk and vinegar and let sit for 5 minutes to curdle. Stir in the vanilla. Pour the wet mixture into the dry and mix well.
  3. Grease a springform cake pan with coconut oil and lay a cut circle of parchment paper on the bottom. If you don’t have a springform pan (I don’t), a regular 9 inch round cake pan is fine.
  4. Pour the batter into the cake pan and bake for about 25 to 30 minutes or until a toothpick comes out clean. Let cool completely on a cooling rack. Decorate with Chocolate Ganache and more hazelnuts.

Chocolate Ganache

Ingredients:

  • 1 cup chocolate chips (look for stevia-sweetened to keep it refined sugar free, like Lily’s)
  • 1/4 cup plus 2 Tbsp almond milk
  • 2 Tbsp coconut oil

Directions:

  1. Heat all the ingredients over a double boiler or in the microwave (use 10 second increments so the chocolate doesn’t scald), stirring constantly. When everything is melted and smooth, spread over the cake.

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