Flourless Chocolate Hazelnut Torte
I was originally going to top this with a bittersweet chocolate ganache,
but it came out so perfect that I decided to skip that and just rely on the
great flavors of the cake. I suggest serving with a dusting of confectioner's sugar and a little dollop of homemade whipped cream on the side.
2 cups hazelnut meal (you can also substitute almond or walnut meal)
1/3 cup plus 2 tablespoons good cocoa powder
1 cup granulated white sugar (for low-carb, you can use granulated Splenda)
1 teaspoon baking powder
1 pinch of salt
4 large eggs
1/2 cup olive oil
1/2 cup water
1 teaspoon vanilla extract
Preheat your oven to 350 degrees and grease a 9" round or springform pan.Combine the dry ingredients in an electric mixer or food processor and pulse a few times. Add the eggs one at a time, followed by the oil, water, and extract. Continue to mix at high speed for 2-3 minutes to work some air into the batter.
Pour into your greased pan and place in the oven. Bake about 40 minutes or until a tester inserted into the center comes out clean.
Once it's ready, remove from the oven and let cool. You can store in the fridge, but be sure to serve at room temperature for the best flavor. Enjoy!
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