Gluten-free chocolate hazelnut torte with white chocolate praline ice cream
User Reviews
5
2 reviews
Excellent
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Prep Time
20 mins
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Cook Time
55 mins
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Total Time
1 hr 15 mins
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Servings
10 -12 slices
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Course
Dessert
Gluten-free chocolate hazelnut torte with white chocolate praline ice cream
Report
Heavenly gluten-free chocolate hazelnut torte served with delicious no-churn white chocolate praline ice cream. If you are serving them together make sure to make the ice cream a day in advance so it has time to chill.
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Ingredients
- For the ice cream
- 100 g hazelnuts 3 1/2 oz
- 140 g sugar 5 oz + 1 tsp
- 1 tbsp water
- 150 g white chocolate melted, 5 1/2 oz
- 600 ml double cream heavy cream, 20.2 fl oz, 1 large container
- 400 g sweetened condensed milk 14 oz, 1 can
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- For the hazelnut torte
- 175 g unsalted butter softened, 6.2 oz
- 100 g hazelnuts 3.5 oz whole blanched, plus 1 tbsp sugar
- 175 g caster sugar divided, 6.2 oz
- 200 g dark chocolate 70% cocoa, chopped, 7 oz
- 5 egg separated, medium
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- icing sugar to dust
- chocolate optional, shavings to decorate
Instructions
- Make the ice cream. Line a tray with baking paper.
- Put the sugar and water in a small saucepan and stir over high heat until it starts melting. Stop stirring and swirl the pan until sugar is completely melted, bubbling, and turning a golden amber colour.
- Add the nuts and stir until they are covered in caramel.
- Pour the praline on the prepared tray and let it cool completely. Break into pieces and blittz in a food processor with 1 tsp sugar until finely ground.
- Whip the double cream until you have stiff peaks. Pour the condensed milk over the whipped cream and use a spatula to fold together.
- Fold in the melted white chocolate and ground praline. Transfer to a metal bowl or loaf tin and freeze overnight. Take out of the fridge 10 minutes before serving.
- Preheat the oven to 180C (350F) and roast the hazelnuts for about 10 minutes, tossing them now and again so that they don't burn. Cool slightly then blitz in a food processor together with 1 tbsp of the sugar until finely ground.
- Lower the heat to 160C (325F) and line the bottom of a 20cm (8in) springform cake tin with baking paper, then spray the tin with cake release.
- Place the egg whites, half the sugar and salt in the bowl of your stand mixer.
- Whisk until you have stiff peaks. Transfer to a bowl and set aside.
- Put the chocolate in a bowl and suspend the bowl over a pot of barely simmering water. Allow to slowly melt, stirring occasionally.
- Place half of the sugar and butter in the bowl your stand mixer (no need to clean) fitted with a paddle attachment and beat until light and fluffy, stopping the mixer and scraping the bottom and sides of the bowl as needed.
- Add the eggs yolks, one at a time, and beat them in until they are incorporated, again scraping the bowl as needed.
- Gradually add the melted chocolate then fold in the nuts and vanilla extract.
- Add 1/3 of the egg whites into the chocolate mixture to loosen it then fold in the rest gently trying not to knock the air out.
- Pour the batter into the prepared tin and smooth the top. Bake for 50-55 or up to an hour. The cake will rise in the tin and a skewer inserted in the centre will come out with a few crumbs attached.
- Cool in the tin then remove and carefully transfer to a cake stand (or plate). Be gentle as the torte is a little fragile - you may want to leave the bottom of the springform tin on.
- The cake will settle slightly as it cools and the top may crack a little - this is normal.
- Dust the cake with icing sugar and serve with a scoop of the ice cream and a few chocolate shavings.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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