Flourless Chocolate Hazelnut Torte With Frangelico Food

FLOURLESS CHOCOLATE HAZELNUT CAKE

Steps:

• Preheat oven to 350 degrees F. Lightly butter two 4 1/2- inch springform cake pans and line bottom with parchment paper. Set aside.
• Place chopped chocolate and butter in a microwave safe bowl. Microwave at half power (50%) for 20 second intervals until melted and mixture is smooth. Stir in between intervals to ensure even melting. Set aside and allow to cool slightly.
• In a large bowl, combine egg yolks, Nutella, ground hazelnuts, and Frangelico. Mix until smooth. Add melted chocolate mixture and fold to combine.
• In a medium bowl, add egg whites and salt. Using a hand mixer, beat egg whites to stiff peaks. Add 1/3 of egg whites to large bowl with chocolate mixture. Fold to combine. Add another 1/3 of egg whites and fold to combine. Repeat with remaining 1/3. Fold until there are no longer any egg white streaks.
• Divide cake batter between the two prepared cake pans. Bake for 30-35 minutes until the cake has puffed up and the tops of the cake have cracks. Insert a toothpick in center of cake to test for doneness. Allow cakes to cool in pan for 5 minutes before unmolding. Allow to cool on wire racks.

FRANGELICO CHOCOLATE HAZELNUT TART

Steps:

• Heat the oven to 180°C/160°C fan/gas 4. To make the base, put the hazelnuts on a baking sheet and toast in the oven for 15 minutes or until golden, then set aside to cool. Put the biscuits and cooled nuts in a food processor with a pinch of salt and whizz to the size of breadcrumbs. With the motor running, slowly pour in the melted butter until combined. Using a metal spoon, press the mixture firmly into the prepared tin and up the sides, then chill.
• Meanwhile, for the praline, put the 100g hazelnuts in a heavy-based saucepan over a medium-high heat and toast until golden. Add the caster sugar and leave it to melt (don't stir the sugar or it will crystallise).
• Line a baking sheet with non-stick baking paper. When the melted sugar is the colour of golden syrup, swirl the pan until all the nuts are coated, then tip onto the lined baking sheet and leave to cool completely. Chop into roughly 1cm pieces or roughly whizz in a food processor, then set aside.
• For the ganache filling, put the chocolate, double cream and sugar in a large heatproof bowl set over a pan of barely simmering water (don't let the water touch the base of the bowl). Stir the mixture every now and then until the chocolate has melted and the sugar has dissolved. Remove from the heat and mix in the Frangelico. Whisk in a splash of cold water if the mixture looks greasy or splits - it will come back together.
• To assemble the tart, scatter a third of the praline over the chilled base, then pour over the ganache filling. Gently tap the tart on the work surface to release any bubbles and tip the tart case to fill to the edges, if necessary. Chill for 1-2 hours until set.
• Scatter over the remaining praline and serve with a dollop of crème fraîche and a glass of Frangelico, if you like.

FLOURLESS CHOCOLATE TORTE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
• Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
• Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.

FLOURLESS CHOCOLATE AND HAZELNUT CAKE

Steps:

• Heat the oven to 190ºC/170ºC fan/gas 5. Spread the hazelnuts over a baking tray and roast for 5-10 minutes until just starting to colour. Remove and cool. Set aside 50g for later, then whizz the rest to a coarse breadcrumb-like texture in a food processor. Turn the oven to 170ºC/150ºC fan/gas 3½.
• Put the chocolate and butter in a large heatproof bowl set over, but not touching, a pan of gently simmering water and melt without stirring. Remove from the heat and leave to cool for 5 minutes, then beat in the egg yolks with a balloon whisk.
• In a large, spotlessly clean mixing bowl, beat the egg whites to stiff peaks with an electric mixer. Continue to beat, slowly adding the sugar to make a thick, glossy meringue, with all the sugar completely dissolved.
• Gently stir the whizzed hazelnuts and amaretto into the chocolate mix, then beat in 1 large spoonful of meringue. Carefully fold in the remaining meringue mixture using a metal spoon. Spoon it very quickly into the lined cake tin and bake for 50-55 minutes until risen and firm but still squidgy. Leave to cool for 5 minutes in the tin, then transfer to a wire rack (right way up) to cool completely. It's normal for a flourless cake to sink and crack a little.
• Roughly chop the served hazelnuts. Dust the cake with cocoa powder and scatter over the chopped nuts and cocoa nibs. Serve with créme fraîche.

FLOURLESS CHOCOLATE-HAZELNUT CAKE

Steps:

• Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
• Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil. Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny). Remove cake from roasting pan; remove foil from top and outside of pan. Cool cake in pan on rack. Chill cake until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
• Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.

FLOURLESS CHOCOLATE HAZELNUT CAKE

Steps:

• Preheat to 350°F. Spray a 9-inch-diameter springform pan with cooking spray, then line bottom with a parchment paper round. Wrap the outside of pan tightly with 2 layers of heavy-duty foil.
• Combine chocolate and butter in a medium metal bowl or double boiler. Bring a small saucepan of water to a simmer and place the bowl on top. Whisk until the mixture is melted. Set aside.
• In a large bowl, whisk together eggs, brown sugar, chocolate or hazelnut liqueur. Whisk in the chocolate mixture until smooth, then stir in ground hazelnuts and salt.
• Pour the batter into the prepared springform pan. Fill a roasting pan halfway with boiling water and carefully place the pan in the center (so that water reaches about halfway up the sides of the springform pan). Tent the top of the springform pan loosely with foil and bake about 90 minutes. The top will still look shiny but should be dry to the touch.
• Remove the springform pan from the roasting pan and cool. Refrigerate about 3 hours before serving, then enjoy with fresh whipped cream!

FLOURLESS CHOCOLATE HAZELNUT TORTE

Steps:

• Preheat the oven to 350°F. Butter an 9-inch tart dish or cake pan and line with aluminum foil.
• Toast the hazelnuts in the oven or in a nonstick sauté 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)
• Break the chocolate into pieces, and microwave it with the butter 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.
• Mix together 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.
• 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.

FLOURLESS HAZELNUT AND DARK CHOCOLATE TORTE

Steps:

• Preheat the oven to 325 degrees F. Grease a 9-inch springform pan and line the bottom of the pan with parchment.
• Finely grind the hazelnuts in a food processor until they reach a coarse, sandy consistency.
• Either in the microwave or in a double boiler over hot water, melt the chocolate with the oil and butter, stirring together to form a homogenous mixture. Set aside in a warm place.
• With a stand mixer fitted with the whisk attachment, beat the egg whites and salt to soft peaks and set aside. Switch to the paddle attachment and, in a separate bowl, beat the egg yolks, sugars, and vanilla extract on medium-high speed until
• thick and creamy, about 5 minutes. Reduce the speed of the mixer to low and add the
• chocolate and butter mixture, then the cocoa powder. Fold in the whipped egg whites until smooth.
• Pour into a greased and parchment-lined 9-inch springform pan and bake for 45 to 50 minutes, just until a wooden skewer inserted into the center of the cake comes out clean.

FLOURLESS CHOCOLATE HAZELNUT TORTE

Steps:

• Preheat oven to 350°F. Spray an 8" round cake pan with cooking spray.
• Place chopped baking chocolate in a glass bowl. Microwave on high for 30 seconds; stir until smooth. If needed, microwave for 20 seconds more until chocolate is melted.
• In a bowl, stir together hazelnuts, Splenda Sweetener, breadcrumbs, cornstarch, and baking powder.
• Add egg substitute, coffee, oil, applesauce, and 2 tablespoons hazelnut liqueur. Mix until well blended. Add melted chocolate and mix well.
• Pour into prepared pan. Bake for 15-20 minutes. Cake should look slightly underbaked.
• Run a thin metal spatula around pan to loosen torte; let cool in pan slightly, then remove from pan and cool completely on a wire rack.
• Place cooled torte on a serving plate.
• To make the glaze, place chopped baking chocolate in a glass bowl. Microwave on high for 30 seconds; stir until smooth. If needed, microwave for 20 seconds more until chocolate is melted. Add remaining 2 tablespoons hazelnut liqueur and stir until blended. Pour glaze over torte.

'FLOURLESS' CHOCOLATE HAZELNUT TORTE WITH FRANGELICO

Steps:

• Preheat oven to 350 degrees F. Lightly spray an 8-inch cake pan with cooking spray. Set aside.
• Bake hazelnuts in preheated 350 degrees F oven until golden brown (approx. 5-7 minutes). Set aside.
• Make cake. Melt chocolate in a small pan over low heat. Set aside. Place hazelnuts and remaining cake ingredients in a medium mixing bowl. Stir until well blended. Add chocolate and mix well. Pour into prepared 8-inch cake pan. Bake 15-20 minutes. Cake will seem slightly underbaked.
• Remove cake from pan. Cool on a wire rack.
• Place cool cake on a serving plate.
• Make glaze. Place chocolate and Frangelico* in a small saucepan. Heat over low heat while stirring constantly. Pour melted chocolate glaze over torte. Refrigerate torte until ready to serve.

'FLOURLESS' CHOCOLATE HAZELNUT TORTE WITH FRANGELICO

Steps:

• Preheat oven to 350 degrees F. Lightly spray an 8-inch cake pan with cooking spray. Set aside.
• Bake hazelnuts in preheated 350 degrees F oven until golden brown (approx. 5-7 minutes). Set aside.
• Make cake. Melt chocolate in a small pan over low heat. Set aside. Place hazelnuts and remaining cake ingredients in a medium mixing bowl. Stir until well blended. Add chocolate and mix well. Pour into prepared 8-inch cake pan. Bake 15-20 minutes. Cake will seem slightly underbaked.
• Remove cake from pan. Cool on a wire rack.
• Place cool cake on a serving plate.
• Make glaze. Place chocolate and Frangelico* in a small saucepan. Heat over low heat while stirring constantly. Pour melted chocolate glaze over torte. Refrigerate torte until ready to serve.