Michelin-Star Chocolate Hazelnut Torte with Raspberry Coulis

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 oz dark chocolate (70% cocoa) 1 cup hazelnuts, toasted and skinned 4 large eggs, separated 1/2 cup granulated sugar 1/4 cup unsalted butter 1 tablespoon all
• purpose flour Pinch of salt 1 cup fresh raspberries 1/3 cup water 1/3 cup granulated sugar (for the coulis) 1 teaspoon lemon juice

Instructions

1. a. Preheat oven to 325°F (160°C). Grease and line an 8 inch (20 cm) springform pan with parchment paper. b. Melt the chocolate and butter together in a double boiler or microwave, then set aside to cool slightly. c. Process the hazelnuts in a food processor until finely ground. Set aside. d. In a large bowl, whisk egg yolks with 1/2 cup sugar until pale and creamy. Add the melted chocolate mixture and stir until well combined. Gently fold in the ground hazelnuts and flour. e. In another bowl, beat egg whites with a pinch of salt until stiff peaks form. Fold the egg white mixture into the chocolate hazelnut batter gently. f. Pour the batter into the prepared pan and bake for 35 40 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely on a wire rack. g. For the raspberry coulis, combine raspberries, water, 1/3 cup sugar, and lemon juice in a saucepan over medium heat. Cook until the raspberries break down and the mixture thickens slightly. Strain through a fine mesh sieve to remove seeds and set aside to cool.

Chef’s Insight

The key to this dessert is balance: rich, dark chocolate complemented by the brightness of the raspberry coulis and crunch from the hazelnuts.

Notes

To toast and skin hazelnuts, bake them in the oven at 350°F (175°C) for 8-10 minutes, then rub off the skins once cooled.