GLUTEN-FREE CHOCOLATE HAZELNUT DREAM TORTE
Delight hazelnut lovers with this decadent torte filled and topped with white chocolate glaze.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Place hazelnuts in single layer in shallow baking pan. Toast hazelnuts 8 to 10 minutes or until golden brown and aromatic. Transfer hot nuts to several thicknesses of paper towels. Rub hazelnuts together to remove skins. Let cool. In food processor- or blender-container, grind half of the hazelnuts finely. Chop remaining hazelnuts; set aside.
- Generously grease bottom only of (8- or 9-inch) round pan. (Lower oven temperature to 325°F if using dark or nonstick pan.)
- In large bowl, beat ground hazelnuts, cake mix, water, butter and eggs on low speed of electric mixer 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run knife around inside edge of pan; remove from pan to wire rack. Cool completely.
- In small heavy saucepan, heat sweetened condensed milk and white chocolate over medium heat until chocolate melts. Cook and stir over medium-low heat about 7 to 10 minutes longer or just until thickened. Remove from heat; cool 10 minutes. Stir in vanilla.
- Cut cooled cake in half horizontally. Place bottom layer, cut side up on serving plate; spread half the white chocolate mixture over cake; sprinkle with half the chopped hazelnuts. Top with remaining cake half, cut side down. Spread remaining white chocolate mixture over top (some may drip down side). Sprinkle with remaining hazelnuts. Refrigerate any remaining cake.
Nutrition Facts : Calories 490, Carbohydrate 63 g, Cholesterol 105 mg, Fat 4, Fiber 2 g, Protein 7 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 45 g, TransFat 0 g
HAZELNUT TORTE
-Helen Gerard, Milwaukie, Oregon
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, beat egg yolks and sugar until thick and lemon-colored. Stir in nuts. In another bowl, beat egg whites and salt until stiff peaks form. Fold a small amount into batter until no streaks of white remain; add remaining egg whites. , Pour into an ungreased 9-in. springform pan. Bake at 350° for 35-40 minutes or until top springs back when lightly touched. Invert pan; cool completely. , Just before serving, remove sides of pan. If desired, drizzle with icing, sprinkle with nuts and garnish with mint.
Nutrition Facts : Calories 170 calories, Fat 9g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 44mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.
HAZELNUT TORTE FOR DIABETIC DIET
This is a quick and delicious recipe that I have changed to suit my family's needs, but feel free to use sugar in the cake, and the optional Mocha Filling and optional Topping which I shall include at the bottom if you want the standard recipe. I have also substituted 7/8 cup of almonds and 1/2 teaspoon almond extract successfully for the hazelnuts. If you prefer, you can use 3/4 cup of Splenda, and eliminate the fructose, but I think it helps with the structure of the cake. I guessed at the weight of the sugar-free instant pudding mix, and the Dream Whip envelope, but I think they are all a standard size...this filling can be used to frost a cake too...just refrigerate after you apply it.
Provided by Sweet Baboo
Categories Dessert
Time 30m
Yield 1 torte, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease two 8" round cake pans lined with parchment.
- Mix together the flour, Splenda, and baking powder, and set aside.
- In a blender whirl the eggs and fructose until light and lemon coloured. (If using sugar, whirl 3/4 cup with eggs until mixed).
- Add flour, baking powder, Splenda and hazelnuts to blender, and blend at high speed for a few seconds.
- Pour into prepared pans and bake for about 20 minutes, or until a tester comes out clean. Cool.
- Beat the filling and topping ingredients till stiff.
- Use about 1/2 of it as filling, and the remainder to top the torte. Refrigerate.
- You can garnish with whole toasted hazelnuts.
- For the alternate filling, Cream 2 tablespoons of soft butter with 1 cup of icing sugar: add 2 tablespoons of strong, hot coffee, 1 teaspoon cocoa and 1/2 teaspoon of vanilla. Spread between the layers.
- For alternate topping: Whip 1 cup of whipping cream with 1 teaspoon of sugar and 1 tablespoon of Tia Maria until stiff and spread over the filled torte. Refrigerate the torte.
Nutrition Facts : Calories 248.1, Fat 15.7, SaturatedFat 4, Cholesterol 109.4, Sodium 276.8, Carbohydrate 21.7, Fiber 2, Sugar 14.7, Protein 7.8
HAZELNUT TORTE
Steps:
- Chop the hazelnuts in a food processor or mini-chopper to small bits-not to a powder. Set aside. Whisk or sift together the flour, baking powder, and salt. Butter and flour the cake pan. Preheat the oven to 350˚ with a rack in the center.
- In the mixer, cream the butter and sugar together until light, smooth, and fluffy; scrape the sides of the bowl as needed. Incorporate the eggs, olive oil, and orange zest in several additions, blending each in at slow speed, scraping the bowl, then beating at high speed for a couple of minutes to lighten.
- On slow speed, incorporate the dry mix in several additions, alternating with splashes of milk. Scrape the bowl when both are added, and beat briefly on high. Fold in the chopped nuts and chocolate by hand, and blend in well.
- Scrape the batter into the cake pan, and smooth the top. Bake until a cake tester comes out clean, about 45 minutes. The top should be lightly browned and just spring back to a light touch.
- Cool on a wire rack for 30 minutes or so, remove the side ring of the springform, and let the cake cool completely. Cut in wedges, and serve topped with powdered sugar or whipped cream.
- The torte will keep in the refrigerator for a week, well wrapped in plastic, or you can freeze it for longer storage. When serving torte that has been chilled or frozen, toast the cut pieces in the oven (or toaster oven) to bring out the flavors.
CHOCOLATE, CARDAMOM & HAZELNUT TORTE
This rich, gluten-free torte has an irresistible chocolate & spice mix. An easy weekend treat or dinner party dessert you can make in advance
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 1h10m
Number Of Ingredients 8
Steps:
- Toast the hazelnuts in a dry pan until golden, then leave to cool slightly and blitz to a fine consistency in a food processor. Remove the cardamom seeds from their pods and grind using a pestle and mortar.
- Heat oven to 160C/140C fan/gas 3. Grease and line the base of a 23cm spring-form cake tin. Use a microwave to melt the chocolate with the butter in 30-sec bursts until glossy and smooth. Leave to cool slightly.
- Using an electric whisk, in a very clean bowl whisk the egg whites until they reach stiff peaks. Then, without cleaning the beaters, whisk the yolks with the sugar in a separate bowl until pale and voluminous.
- Combine the chocolate with the egg yolk mixture, then incorporate the cocoa powder, a pinch of salt, the cardamom seeds and hazelnuts. Add a spoonful of egg white to the batter, stirring it through to loosen the mix, then fold in the rest, taking care to keep in as much air as possible. Gently pour into the tin and bake for 35 mins. Leave to cool in the tin, then dust with cocoa powder and serve with crème fraîche.
Nutrition Facts : Calories 473 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 21 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
HAZELNUT TORTE
This is an excellent, excellent cake, although not inexpensive to make. You can make it dairy free, just don't use butter on the pans. It can also be made gluten-free, if you use rice flour. I have not given instructions for icing it, but it should be iced and generally presented quite formally; this is a special occasion cake. I like either a chocolate frosting or glaze on this. Also I have tinted and rolled out marzipan which I then cut with cookie cutters and used to decorate the iced cake. If I put a chocolate glaze on it, I like to add a thin layer of apricot jam over the cake first. "Go nuts!" (Prep time does not include icing or decorating the cake.)
Provided by Jenny Sanders
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Line the bottom of 2 round 9" cake pans with parchment paper.
- Butter (or oil) and flour them, including the parchment paper on the bottoms.
- Preheat the oven to 350°F.
- Blend 1/2 of each- that's 1/2 of each- of the nuts, sugar, flour and baking powder in a food processor until the nuts are powdered and everything is well blended.
- Add 4 of the eggs and process well.
- Pour into one of the cake pans.
- Wash and dry the food processor parts.
- Repeat with the other half of the ingredients and the other cake pan.
- Bake for 30 to 35 minutes, until a toothpick comes out clean. DO NOT jiggle the pans during baking.
- Cool in the pans for 10 minutes and then remove them carefully to a rack to finish cooling.
HAZELNUT TORTE
Adapted slightly from The Four Season Farm Gardener's Cookbook: From the Garden to the Table in 120 Recipes. Two layers of dense (but surprisingly light) hazelnut cake make a perfect sandwich for any of your favourite fillings - try my Luxuriously Healthy Chocolate Frosting [Recipe #498933] ... the combination is like Nutella on steroids!
Provided by YummySmellsca
Categories Dessert
Time 37m
Yield 1 2-layer torte, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350F and line two 8" round pans with parchment or greased foil.
- With a whisk, beat the eggs, oil and sugar together until light-coloured and bubbly.
- Add the hazelnuts, coconut flour, sea salt and baking powder and whisk until well combined and no dry spots remain.
- Divide evenly between the pans, then rap sharply on a countertop to dislodge big air bubbles and even the batter out.
- Bake for 20-22 minutes. Cool completely in the pans before finishing with your chosen filling and topping (I recommend my Luxuriously Healthy Chocolate Frosting [Recipe #498933] and fresh raspberries).
Nutrition Facts : Calories 181.3, Fat 12.5, SaturatedFat 1.5, Cholesterol 62, Sodium 72.3, Carbohydrate 15, Fiber 1.4, Sugar 13.2, Protein 4.2
More about "hazelnut torte for diabetic diet recipes"
FLOURLESS CHOCOLATE HAZELNUT TORTE RECIPE - SPLENDA®
From splenda.com
Cuisine CakesTotal Time 20 minsCategory Splenda® Original SweetenerCalories 190 per serving
- Place chopped baking chocolate in a glass bowl. Microwave on high for 30 seconds; stir until smooth. If needed, microwave for 20 seconds more until chocolate is melted.
- In a bowl, stir together hazelnuts, Splenda Sweetener, breadcrumbs, cornstarch, and baking powder.
- Add egg substitute, coffee, oil, applesauce, and 2 tablespoons hazelnut liqueur. Mix until well blended. Add melted chocolate and mix well.
CHOCOLATE HAZELNUT TORTE RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (3)Total Time 1 hrCategory Dessert, CakesCalories 368 per serving
AUSTRO-HUNGARIAN HAZELNUT CREAM TORTE RECIPE - THE …
From thespruceeats.com
4.2/5 (25)Total Time 1 hr 45 minsCategory CakeCalories 607 per serving
HAZELNUT TORTE - LIDIA
From lidiasitaly.com
HAZELNUT TORTE (B H & G) RECIPE - FOOD.COM
From food.com
HAZELNUT TORTE RECIPE - FOOD.COM
From food.com
HEALTHY HAZELNUT RECIPES - EATINGWELL
From eatingwell.com
HAZELNUT TORTE - CLUB HOUSE
From clubhouse.ca
HAZELNUT TORTE RECIPE - FOOD.COM
From food.com
HAZELNUT TORTE RECIPE - FOOD.COM
From food.com
HAZELNUT CHOCOLATE TORTE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
MALTED HAZELNUT MERINGUE TORTE RECIPE - SERIOUS EATS
From seriouseats.com
BEST HAZELNUT CARAMEL DOBOS TORTE RECIPES | FOOD NETWORK …
From foodnetwork.ca
CHOCOLATE HAZELNUT TART - EATINGWELL
From eatingwell.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #desserts #eggs-dairy #american #canadian #easy #beginner-cook #diabetic #dinner-party #cakes #eggs #dietary
You'll also love