Pomegranate garnish for a chocolate hazelnut torte.
Chocolate Hazelnut Torte.
Chocolate Hazelnut Torte with Frangelico Cream and Pomegranate.
Chocolate Hazelnut Torte with Frangelico Cream and Pomegranate
Festive Flourless Chocolate Hazelnut Torte
Looking for a decadent dessert to please all of your holiday guests? This torte is so rich and nearly sinful that you won't hardly believe that it is gluten-free. Fudgey in the center and crackley around the edges, this Chocolate Hazelnut Torte is dressed up for the holidays with Frengelico cream and jewel-like pomegranate seeds. Recipe and photos by Tessa Huff.
Pre-heat oven to 350 degrees. Grease a 9-inch spring form pan and line the bottom with parchment paper. Set aside.
Place the chocolate and butter in the top portion of a double-boiler or in a heat-safe mixing bowl on top of a pan of simmering water. Stirring often, heat the mixture until it is nearly all melted. Remove from the heat to all the mixture to continue to melt, then cool.
Once the chocolate mixture has cooled slightly, stir in the hazelnut meal.
Whisk together the egg yolks and sugar until pale and creamy. Set aside.
Using an electric mixer, beat the egg whites until stiff peaks.
Meanwhile, stir the vanilla and hazelnut liqueur into the chocolate mixture. Stir in the egg yolks and sugar until combined.
Carefully yet deliberately fold in the egg whites into the batter.
Pour the into the prepare pan and bake for about 35 to 40 minutes, or until the center of the torte has set. Let cool on a wire rack for about 30 minutes before releasing the torte from the spring-form pan.
Before serving, whip the heavy cream with the sugar to firm peaks. Fold in the Frangelico.
To serve, dust with icing sugar (if desired), top with a dollop of whipped cream, and sprinkle with pomegranate seeds.