Gluten Free Chocolate Hazelnut Raspberry Torte

Name: Gluten Free Chocolate Hazelnut Raspberry Torte
Prep time: 45 min
Total time: 45 min
Yield: 10-12 serving(s)
Ingredients: 1/2 cup hazelnuts, toasted, skinned, finely ground; 1/2 cup sugar substitute; 1/8 cup strong coffee or 1/8 cup espresso; 4 ounces semisweet chocolate, chopped; 1/4 cup unsalted butter, softened; 1/2 teaspoon almond extract; 2 teaspoons vanilla extract; 1 tablespoon rice flour; 2/3 cup raspberry spreadable fruit; 4 ounces bittersweet chocolate, chopped; 1/2 cup heavy cream; 2 tablespoons .unsalted butter; 1 teaspoon vanilla extract; 20 hazelnuts, for garnish

Submitted by Chef mariajane

"Simply Delicious!!"

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Ready In:: 45mins
Ingredients:: 14
Serves:: 10-12

ingredients

¹⁄₂ cup hazelnuts, toasted, skinned, finely ground
¹⁄₂ cup sugar substitute
¹⁄₈ cup strong coffee or 1/8 cup espresso
4 ounces semisweet chocolate, chopped
¹⁄₄ cup unsalted butter, softened
¹⁄₂ teaspoon almond extract
2 teaspoons vanilla extract
1 tablespoon rice flour
²⁄₃ cup raspberry spreadable fruit
FOR THE CHOCOLATE GANACHE
4 ounces bittersweet chocolate, chopped
¹⁄₂ cup heavy cream
2 tablespoons .unsalted butter
1 teaspoon vanilla extract
20 hazelnuts, for garnish

directions

Preheat oven to 350°F Place hazelnuts on a baking sheet, and toast for 8-10 minutes. Be careful that they don't burn. Remove from oven and place on a towel. Take another towel, place over nuts and rub gently to remove skins. Allow to cool, then place in a food processor and pulse untl finely ground. Be careful not to grind into a paste. Set aside.
Heat sugar, coffee and chocolate in a double boiler. Stir until chocolate melts. Set aside.
Place butter in mixing bowl and beat until fluffy. Add egg yolks, one at a time, mixing after each addition. Stir in chocolate mixture, almond and vanilla extract, and rice flour.
In a separate bowl beat egg whites, until stiff enough to hold a peak. Fold half the egg whites into the chocolate batter. Gently fold in the rest of the egg whites. Pour batter into a greased 8-inch cake pan. Bake for 30 minutes, or until a knife inserted in the center comes out clean. Allow to cool.
Heat heavy cream, with butter, until just boiling. Turn off heat and add chocolate and vanilla, and allow to sit for 3-4 minutes, whisk until smooth.
Take cake out of refrigerator. Thinly spread two tablespoons of ganache over the cake, as a crumb coat. Spread raspberry jam over the top of the crumb coat. Refrigerate for 10 minutes. Place wire rack on a baking sheet. Place cake on rack and pour ganache over the cake. Evenly coat the cake using a spatula. Decorate the perimeter with whole hazelnuts, place on a plate, refrigerate until ready to serve.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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