In keeping with the nutella recipe I made a couple of weeks ago, here's one for hazelnut chocolate fans. Dark chocolate hazelnut torte. I really did have problems putting this one down once I took a bite, it's just mouthfuls of wonderful healthy nutella bite after bite. As it's quite dense I made it thin torte style, however if you wanted to make it into a cake then double the filling recipe and go crazy!
Chocolate Hazelnut Torte
Base
1 cup raw almonds
1/4 cup sultananas (raisins)
Filling
2 cups roasted hazelnut
1 cup cashew pieces (soaked 6hrs)
1/2 cup cashew milk
1/2 cup cacao powder
1/2 cup maple syrup
2 TBS coconut oil
1 tsp vanilla essence
1/4 tsp celtic sea salt
Ganache Topping
1/4 cup cacao
2 TBS maple syrup
2 TBS coconut oil
1. Combine all the ingredients for the base together in a high-speed blender or food processor and blend on medium until the nuts are crushed. You might have to scrape the sides several times. The crust should hold together but still have a crumbly texture
2. Coat an torte or flan pan with a thin layer of coconut oil and press the base mix lightly into the bottom so you form a crust
3. Put the hazelnuts into a food processor and blend on med for about 5-8 mins, you might have to scrape down the sides several times until you get a smooth nut butter
4. Add the other ingredients into the nut butter mixture and blend on high until you reach a smooth consistency
5. Pour it over the base and smooth the surface with a spoon
6. Mix the ganache ingredients together and put into a squeeze bottle, then draw swirls or crisscross patterns over the top. I decided not to do a full on layer over the top as I wanted the hazelnut flavour of the torte come through with the ganache complimenting it, however if you want a full chocolate covering then just double the ingredients
7. Put into the freezer for 2-3 hrs to set
* I opted to use cashew milk as it has a much blander flavour to bring out the taste of hazelnuts. It's super easy to make however you can easily substitute soy or almond milk if you wish.
2. Coat an torte or flan pan with a thin layer of coconut oil and press the base mix lightly into the bottom so you form a crust
3. Put the hazelnuts into a food processor and blend on med for about 5-8 mins, you might have to scrape down the sides several times until you get a smooth nut butter
4. Add the other ingredients into the nut butter mixture and blend on high until you reach a smooth consistency
5. Pour it over the base and smooth the surface with a spoon
6. Mix the ganache ingredients together and put into a squeeze bottle, then draw swirls or crisscross patterns over the top. I decided not to do a full on layer over the top as I wanted the hazelnut flavour of the torte come through with the ganache complimenting it, however if you want a full chocolate covering then just double the ingredients
7. Put into the freezer for 2-3 hrs to set
* I opted to use cashew milk as it has a much blander flavour to bring out the taste of hazelnuts. It's super easy to make however you can easily substitute soy or almond milk if you wish.
