Torta cioccolato e nocciole senza farina.

Un dolce ideale per gli intolleranti al glutine o per i celiaci, e sostituendo il burro con olio di cocco, le uova con banana o semi di lino, la panna con un’alternativa vegetale e il cioccolato con uno senza prodotti di origin animale, troverà i consensi anche dei vegetariani e vegani.

Da Maryanne, The Little Epicurean: ricetta e immagine.

Flourless Chocolate Hazelnut Cake

Ingredients:

  • 3 oz dark chocolate (I use 72%), chopped
  • 1/4 cup unsalted butter, room temperature, cut into tablespoons
  • 3 large eggs, separated
  • 1/2 cup (about 6 oz) Nutella Hazelnut Spread, or any chocolate hazelnut spread
  • 1/3 cup ground toasted hazelnuts*
  • 1 Tablespoon Frangelico (hazelnut liqueur)
  • 1/4 teaspoon fine sea salt
  • additional toasted hazelnuts, chopped for garnish
  • chopped dark chocolate, for garnish

Chocolate Glaze:

  • 4 oz dark chocolate (72%), chopped
  • 4 oz heavy cream
  • 1 Tablespoon unsalted butter
  • pinch of salt
  • 2 teaspoons Frangelico (optional)

Directions:

  1. Preheat oven to 350 degrees F.  Lightly butter two 4 1/2- inch springform cake pans and line bottom with parchment paper.  Set aside.
  2. Place chopped chocolate and butter in a microwave safe bowl.  Microwave at half power (50%) for 20 second intervals until melted and mixture is smooth.  Stir in between intervals to ensure even melting.  Set aside and allow to cool slightly.
  3. In a large bowl, combine egg yolks, Nutella, ground hazelnuts, and Frangelico.  Mix until smooth.  Add melted chocolate mixture and fold to combine.
  4. In a medium bowl, add egg yolks and salt.  Using a hand mixer, beat egg whites to stiff peaks.  Add 1/3 of egg whites to large bowl with chocolate mixture.  Fold to combine.  Add another 1/3 of egg whites and fold to combine.  Repeat with remaining 1/3.  Fold until there are no longer any egg white streaks.
  5. Divide cake batter between the two prepared cake pans.  Bake for 30-35 minutes until the cake has puffed up and the tops of the cake have cracks.  Insert a toothpick in center of cake to test for doneness.  Allow cakes to cool in pan for 5 minutes before unmolding.  Allow to cool on wire racks.

Chocolate Glaze:

  1. Place chopped chocolate in a medium bowl.  Bring cream to a simmer.  Pour hot cream over chocolate.  Add butter and cover bowl with plastic wrap and allow to sit for one minute.
  2. Remove plastic wrap and stir ganache until homogenous.  Add a pinch of salt and optional Frangelico.  Stir until incorporated.  Let sit for 5 minutes to allow glaze to cool and thicken.
  3. Pour glaze over cooled cake.  Garnish cake with chopped toasted hazelnuts and chopped chocolate.

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