Ethereal Chocolate Hazelnut Torte

Allergens

Nuts (hazelnuts)

Ingredients

• 1/2 cup raw hazelnuts
• 6 oz dairy
• free dark chocolate
• 1/4 cup coconut oil
• 1/3 cup almond milk
• 1/3 cup maple syrup
• 1 tsp pure vanilla extract
• 1/2 cup all
• purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F (180°C). Grease and line an 8 inch springform pan.
2. Spread hazelnuts on a baking sheet and toast in the oven for 8 10 minutes or until golden brown. Let cool, then roughly chop.
3. In a double boiler, gently melt the chocolate and coconut oil together, stirring occasionally. Remove from heat and whisk in almond milk, maple syrup, and vanilla extract. Set aside to cool slightly.
4. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add the chocolate mixture, stirring until just combined. Fold in the chopped hazelnuts.
5. Pour batter into prepared pan and smooth the top. Bake for 25 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan.
6. Once cooled, slice the torte into individual portions and serve with a side of the chocolate hazelnut mousse.

Chef’s Insight

Toasting the hazelnuts deepens their flavor and gives them a delightful crunch.

Notes

Ensure the double boiler is used to avoid burning the chocolate.