Flourless Chocolate Hazelnut Torte
When searching for hazelnut recipes a while back, I came across this recipe for a flourless chocolate hazelnut torte on Sugarlaws that looked decadent. It's been on my to-do list for a while and I finally had some time to make it this weekend.
The cake was really easy to put together. This was my first attempt to make a flourless cake and I kept thinking I was missing something when I was done with the batter. It felt weird to not add flour.
The cake was really rich. It tasted a lot like brownies. I couldn't taste any hazelnuts though because the chocolate taste was so strong.
Flourless Chocolate Hazelnut Torte (Adapted from Sugarlaws)
1/2 cup plus 1 tbsp raw hazelnuts
7 Tbsp unsalted butter
1/4 cup unsweetened cocoa powder
3.5 ounces dark chocolate (60 or 70% cacoa)
1/2 cup light brown sugar
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1. Preheat the oven to 350 degrees. Butter an 9-inch tart dish or cake pan and line with alumnum foil.
2. Toast the hazelnuts in the oven or in a nonstick saute pan on medium
heat for 5 minutes. Cool for a few minutes, then place the nuts in a
food processor and pulse until the nuts become powder, with a
flour-like texture. (I used ground hazelnuts so I skipped this step)
3. Break the chocolate into pieces, and microwave it with the buter for
1 minute on high. Stir it — if
the chocolate is not melted or close, repeat. Once everything is
melted, stir in the cocoa powder.
4. Mix together the the sugars, eggs, and vanilla in a large bowl until
blended. Add the hazelnut powder and chocolate/butter mixture and fold
them into the batter.
5. Pour the batter into a 9 inch round pan and bake for about 25 minutes (a toothpick inserted
into the cake will come out with wet crumbs). Cool to room temperature
on a rack.