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Gluten-Free Chocolate Hazelnut Raspberry Torte

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Contributed by Wild Oats, Inc.

This chocolate-hazelnut torte is so rich and decadent, it's hard to believe it's gluten-free.

Prep Time: 70 minutes, Cook time: 40 minutes, Makes: One single-layer cake

1/2 c. hazelnuts, toasted, skinned, finely ground
1/2 c. sucrose
1/8 c. strong organic coffee or espresso
4 oz. good quality semisweet chocolate, chopped
1/2 stick Wild Oats Organic Unsalted Butter, softened
4 Wild Oats Large Eggs, separated
1/2 tsp. almond extract
2 tsp. vanilla extract
1 tbsp. rice flour
2/3 c. Wild Oats Raspberry Fruit Spread

Chocolate Ganache

4 oz. bittersweet chocolate, chopped
1/2 c. organic heavy cream
2 tbsp. Wild Oats Organic Unsalted Butter
1 tsp. vanilla extract
20 whole hazelnuts, for garnish

Preheat oven to 350°F. Place hazelnuts on a baking sheet, and toast for 8 to 10 minutes. Be careful that they don't burn. Remove from oven and place on a towel. Take another towel, place over nuts and rub gently to remove skins. Allow to cool, then place in a food processor and pulse until finely ground. Be careful not to grind into a paste. Set aside.

Heat sugar, coffee, and chocolate in a double boiler. Stir until chocolate melts. Set aside. Place butter in mixing bowl and beat until fluffy. Add egg yolks, one at a time. Mix after each addition. Stir in chocolate mixture, almond and vanilla extract, and rice flour. In a separate bowl beat egg whites, until stiff enough to hold a peak. Fold half the egg whites into the chocolate batter. Gently fold in the rest of the egg whites. Pour batter into a greased 8-inch cake pan. Bake for 30 minutes, or until a knife inserted in the center comes out clean. Allow to cool.

Take out of pan, place on a platter, cover and refrigerate until ready to frost.

Heat heavy cream, with butter, until just boiling. Turn off heat and add chocolate and vanilla, and allow to sit for 3 to 4 minutes, whisk until smooth.

Take cake out of refrigerator. Thinly spread two tablespoons of ganache over the cake, as a crumb coat. Spread raspberry jam over the top of the crumb coat. Refrigerate for 10 minutes. Place wire rack on a baking sheet. Place cake on rack and pour ganache over the cake. Evenly coat the cake using a spatula. Decorate the perimeter with whole hazelnuts, place on a plate, refrigerate until ready to serve.

Please be aware, ingredients in products often change. Always check the label for the most recent ingredient information. If you are unsure as to whether or not a product contains gluten, please don't eat it.


*Vegetarian, *Gluten-Free