With my sweet tooth (teeth?), I needed to make sure there was at least one dessert on the Thanksgiving dessert table I could eat. This is one of those wonderful naturally gluten and dairy free desserts where you can’t go wrong. If you like hazelnuts and chocolate, you’re in for a treat. It’s a cinch to make with very few ingredients and it looks beautiful to serve too. This is a variation of Alice Medrich’s Chocolate Almond Torte in Pure Dessert.
Chocolate Hazelnut Torte
1 cup hazelnuts, toasted
7 ounces dark chocolate chocolate (I used 72%)
1 cup granulated sugar
Pinch of salt
7 egg whites
1/4 teaspoon cream of tartar
Cocoa for dusting
Preheat the oven to 350 degrees. Butter a 10-inch spring form cake pan and line the bottom with parchment paper.
Toast the hazelnuts and when cool enough to handle, rub the skin off. Place the nuts in a food processor and pulse until chopped. Add the chocolate, 1/2 of the of the sugar, and the salt in a food processor and pulse until chopped, leaving some small chunks of chocolate.
Beat the egg whites and the cream of tartar until somewhat frothy and soft peeks form for a moment. Add the remaining sugar and continue beat until stiff peeks form. This is important! Be patient.
Fold the chocolate mixture into the egg whites 1/3 at a time. Pour the batter into the prepared pan. Bake for 35-40 minutes or until a toothpick comes out clean.
Cool for about 10 minutes and then remove from springform pan. Dust cocoa powder over the torte. Serve warm or room temperature.
That sounds utterly delicious! Very nice.
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