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.
Prep Time
25 mins
Cook Time
35 mins
Ready in
1 hrs
+
30 mins
Ingredients (Serves 12)
  • ​7 ounces dark chocolate, chopped
  • 1 cup unsalted butter
  • 2 cups ground hazelnut meal
  • 5 eggs, separated
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons hazelnut liqueur or dark rum
  • ​1 cup heavy cream
  • 2 tablespoons granulated sugar
  • ​2 tablespoons Frangelico (hazelnut-liqueur)
  • ​seeds of a pomegranate
Directions
  • ​ 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.
Published on November 09, 2015 - 5:57pm EST
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