Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 1 cup hazelnut flour*
- 1/3 cup cocoa powder
- ½ teaspoon baking powder
- Pinch of sea salt
- 1 stick organic butter, at room temperature
- 3/4 cup maple sugar or palm sugar
- 3 ounces organic 72% bittersweet dark chocolate, melted and cooled
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 3 organic eggs
- 1/4 cup strong coffee such as espresso OR cognac
- Optional Ingredients:
- Confectioner’s sugar for dusting the torte
- Raspberries or strawberries for garnish
- Fresh mint leaves for garnish
Butter and flour a 9” round spring form pan and set aside.
Stir together the hazelnut flour, cocoa, baking powder and salt in a small bowl and set aside.
Place the butter and maple sugar in a mixing bowl and whip with an electric mixer on medium speed until light and fluffy, about 5 minutes.
Add the melted chocolate and vanilla and blend thoroughly.
Add the eggs, one at a time, mixing thoroughly between each one.
Add half of the flour mixture, mix gently, and add the coffee.
Stir until partially blended and add the remaining flour mixture. Stir the batter only until it is just combined, taking care not to over-mix it.
Pour the batter into the spring form and spread to the edges of the pan.
Bake the torte for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the torte and refrigerate, covered, until ready to serve.
Decorating and serving the torte: If desired, place about ½ cup of confectioner’s sugar in a small sieve and “dust” the top of the torte by tapping on the edge of the sieve. You can make a stencil by placing a decorative doily or cutout on top of the cake before sprinkling with sugar. Slice the cake into wedges and serve with berries and mint leaves on the side as desired.
*Hazelnut flour is actually more accurately called nut meal. Nuts are ground until they form a type of ‘flour” and can be used in baking to substitute for wheat flour. Almond, coconut, hazelnut and chestnut are some of the more commonly used varieties.
Makes one 9” torte
Copyright 2012 by Jen Hoy