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Chocolate Hazelnut Torte w/Custard Sauce
Cummulative Rating
Servings
Makes one 9
Difficulty
Medium |
Ingredients
9 ounces semisweet gf chocolate (Chocolate is the star of this dessert, so use a good one.)
1-1/2 cubes unsalted butter, cut into pieces
1/3 cup gf flour (We used the Gluten Free Pantry’s Country French Bread Mix)
1/4 cup hazelnuts, toasted and skinned
6 large egg yolks
1/2 cup sugar
1/3 cup gf brown sugar
1/4 cup brandy
6 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
Powdered sugar
For Custard Sauce:
6 large egg yolks
1/2 cup sugar
1 cup milk
1 cup cream (we used Organic Valley heavy cream)
2 teaspoons vanilla |
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Directions
Preheat an oven to 375 degrees F. Grease and flour, with gf flour, a 9" springform pan. Place the pan on top of a sheet of parchment paper and with a pen, trace the shape of the pan. Cut the round out and place it in the bottom of the pan and set aside.
Chop chocolate into small pieces and place in a large, heatproof bowl. You can use the top of a double boiler, if it is very large. Add butter pieces to the chocolate. Fill a large skillet with water, about 1/4 full. Place over medium heat and bring to a slow simmer. Set the bowl of chocolate and butter over the simmering skillet and stir until chocolate and butter are melted and smooth. When melted, remove from over skillet and set aside.
To a food processor add flour and toasted, skinned nuts. Process until mixture is ground finely.
In a medium bowl, mix together 6 egg yolks, 1/2 cup sugar, brown sugar and brandy. Continue mixing until pale and thick. Mix the egg mixture into the chocolate mixture. Add egg whites and cream of tartar to a separate bowl and beat with an electric mixer on medium speed until soft peaks form. Gradually add 1/4 cup sugar while beating. Continue to beat until stiff peaks form. Fold 1/4 of egg white mixture into chocolate mixture.
Add the nut mixture and the remaining egg whites and fold all into the chocolate mixture.
Pour batter into the springform pan and place in the lower third of the oven. Bake for 40 minutes. To test for doneness, insert a toothpick about an inch from the edge of the pan. The torte is done when it comes out clean. The center of the torte will be moist. Place the pan on a rack and let cool completely. The center may deflate slightly.
For Custard Sauce:
Add egg yolks and sugar to a medium bowl and mix until slightly thickened. Add milk and cream to a heavy saucepan over medium heat. Let cook just until bubbles start to form around edges, do not boil. Slowly pour the milk mixture into the egg mixture, stirring constantly. Pour the entire mixture back into the pan. Turn the heat to low and cook and stir until the sauce is slightly thickened. Remove from the heat and continue to stir for 2 more minutes. The sauce should be the consistency of heavy cream. Place a fine sieve over a bowl and strain the sauce. Let it cool for 10 minutes and add the vanilla stirring until blended.
To serve the torte:
For a beautiful presentation, use a cake stencil to decorate the torte. Stensils are available in various patterns and can be reused. Simply place the stencil over the cooled torte and sprinkle with sifted powdered sugar. Remove stencil.
Place 2 large spoonfuls of custard sauce on a dessert plate and make a thin ring of sauce, or drops of sauce around the inside rim of the plate. Place a thin slice of the torte in the center of the plate and serve.
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Tips
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Before you begin, have all ingredients gathered together and all at room temperature. |
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