Gluten Free Dark Chocolate Hazelnut Torte

Dark Chocolate Hazelnut Torte
Serves 6 to 12 (6 large slices or 12 thin slices)

1 Tbs fresh espresso shot, or 1 Tbs instant coffee
1 Tbs greek yoghurt
1/3 cup raw caster sugar
1/2 cup (100g) 70% chocolate, finely chopped (I use Whittaker's 72% Ghana Chocolate)
1 vanilla bean, split lengthways and seeds scraped
50g unsalted butter
3 large (59g) eggs, separated
1/2 cup hazelnuts
1 Tbs Dutch cocoa

Preheat oven to 170C (340F). Line the bottom of a 22 cm (8-inch) springform cake pan with a piece of parchment paper and grease the sides with butter.

Combine the first six ingredients together in a medium heatproof/stainless steel bowl. Place the bowl over a pot of simmering water, turn off the heat. The water should not touch the bottom of the bowl. Stir until all ingredients melt together. Remove the bowl from the pot. Remove the vanilla bean and set aside to cool slightly.

Pulse to roughly ground the hazelnuts in a food processor. Toast the ground hazelnuts in a dry pan over medium heat, tossing several times to evenly toast. Once the nuts have turned golden brown, add to the chocolate mixture with the three egg yolks, blend.

Whip the egg whites in a clean bowl until soft peaks form, sift Dutch cocoa over the egg whites and gently fold to combine. Whisk a third of the egg whites into the chocolate mixture, then gently fold the remaining egg whites into the chocolate mixture to prevent it deflating too much. It will be a thick mixture, and should not contain any streaks or lumps of the egg whites. Spoon into your prepared tin and bake for 20 to 25 minutes. The centre will be brownie-like, and a skewer inserted into the centre should come out clean. Allow to cool in the pan for 5 minutes before carefully turning out on a wire rack. I use a plate lined with parchment paper to remove the torte from the pan, then place a wire rack on the base to invert the torte right-side-up.

You may opt to serve it upside down as the base of the torte will be smoother, however I like to serve the torte right-side-up and sprinkled with dutch cocoa. Store in the refrigerator, wrapped in plastic. This torte will become moister as it sits and may be made a day in advance.

This recipe can easily be doubled to produce a higher torte. The cooking time can be increased by 20 to 25 minutes, but watch your torte to make sure it doesn't burn. I've made two separate tortes before and layered freshly whipped cream and fresh blueberries and raspberries between the two to create an impressive cake. You are only limited by your imagination. This torte is delicious served with coffee or traditional chai tea.

Moist, bittersweet, decadent dark chocolate with hazelnuts and dutch cocoa. The perfect chocolate torte to celebrate his birthday.

Love Bella xx

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