Chocolate Hazelnut Torte with Raspberry Coulis – A Paleo Delight

Allergens

Nuts (hazelnut, almond)

Ingredients

• 1 cup hazelnuts, toasted and skinned
• 2 cups almond flour
• 3/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 6 large eggs, separated
• 1/2 cup maple syrup
• 1 tablespoon vanilla extract
• 1 cup fresh raspberries
• 1/3 cup water
• 1/4 cup honey

Instructions

1. Preheat your oven to 350°F (180°C). Grease a 9 inch springform pan and line the bottom with parchment paper.
2. In a food processor, blend the hazelnuts until they form a fine meal. Add almond flour, cocoa powder, and salt pulse to combine.
3. In a separate bowl, whisk together the melted coconut oil, egg yolks, maple syrup, and vanilla extract until smooth.
4. Slowly add the wet ingredients into the dry ingredients, stirring until well combined. Set aside.
5. In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until fully incorporated.
6. Pour the batter into the prepared pan and smooth the top. Bake for 30 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the torte to cool completely.
7. In a saucepan, combine raspberries, water, and honey over medium heat. Cook until the mixture thickens, about 10 minutes. Strain through a fine mesh sieve to remove seeds. Cool completely.
8. Slice the torte into 6 portions and serve with a generous drizzle of raspberry coulis.

Chef’s Insight

For an added touch of luxury, garnish with fresh raspberries and a sprinkle of cocoa powder or toasted hazelnuts.

Notes

Gluten-free, Nut-based