Are there ingredients you use certain times of the year. I do. I’ve noticed our consumption of Hazelnuts and chocolate goes up as the weather starts to cool. This torte is one of our favorite. I made a similar one a while back with espresso . It was very decadent and luscious and more for celebration. What I love about this recipe it’s delicious and much lighter in texture, no cream or glaze.
When Bobs Red Mills reaches out to me to work with them I was very honored. I’ve been a big fan of their products and have been using them for decades. For this recipe I used their Hazelnuts and 1 to 1gluten free baking flour. I really loved the texture and taste of both the ingredients with excellent results.
| makes one 8-inch round torte |
- 3/4 cup Bobs Red Mill 1 to 1 gluten free baking flour
- 1 teaspoon vanilla extract.
- 1/2 cup hazelnut meal/flour
- 3 tablespoons pure organic cacao
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 3 large room temperature pasture raised eggs
- 1/2 cup melted tripe filtered organic coconut oil(flavor free) I used Trader Joe’s
- 3/4 cup coconut sugar
- 1/4 cup Hazelnuts roughly chopped
- 1teaspoon powdered sugar for garnish optional
- Preheat oven to 350°F.
- Grease and line an 8-9 inch round springform pan with 2-inch sides.
- In a large bowl, mix and whisk the coconut oil, sugar and vanilla till pale and sugar has melted. Add one egg at a time and continue whisking till well incorporated.
- Add the flours salt, and cacao . Mix with a spatula and fold in the baking powder.
- Pour the batter into the prepared pan and gently level it.
- Bake in the middle rack for 40minutes till skewer comes clean.
- Cool completely. Dust with powdered sugar (optional) and serve with whipped cream or yogurt.