
- Prep Time: 3h 00 min
- Serving: Serves 08-10
Berry Chocolate Hazelnut Torte
This delicious hazelnut torte has been a winner every time that we have made it, and we have tweaked it as time has gone on to make it as user-friendly as possible. While it looks amazing, and is a bit more complex than other recipes, you'll be surprised that it really isn't as hard as it looks. The other great news is that it is deliciously messy - you don't have to have your best 'styling' on to make sure this looks good at the end! The hazelnut layers are quite dense, not a light meringue, and is a perfect summer dessert as it's best served cold.
We featured this recipe in Episode 58 of the podcast – Divine Thermomix Desserts… because it truly is DELICIOUS!
Oh how delightful this gluten free, dairy free dessert is! This Chocolate Berry Hazelnut Torte Thermomix recipe is perfect for a hot day and delicious served cold. Thanks to Cecily Paterson for this delicious recipe.
No: Gluten / Dairy
Contains: Egg / Nuts
Total Preparation Time Allow 3-4 hours
Ingredients
- coconut cream - 400g tin
- cornflour - 3 tsp
- chocolate - 100g, dark (we used 85% Lindt dark)
- egg - 1, whole
- raw sugar - 490g
- vanilla - 1 tsp, extract
- hazelnuts - 250g (or hazelnut meal)
- egg whites - 8
- white vinegar - 1 tsp
- salt - 1 pinch
- berries of choice - 1 small pack, frozen
Method
Chocolate cream layer:
- Add half the can of coconut cream (200g) and cornflour (1.5 tsp only) to bowl. Set 5 minutes / 60C / Speed 2. Once at 60C (after about 1.5 minutes) put in dark chocolate (100g). Continue cooking until 5 minutes is up.
- In the last 10 seconds increase to Speed 4.
- Set aside in a bowl and relocate to fridge.
Custard cream layer:
- Add remaining half tin of coconut cream (200g), egg (1), sugar (50g only), vanilla (1 tsp) & cornflour (1.5 tsp) to bowl. Set 5 mins / 80 deg / Speed 4.
- Set aside in a bowl and relocate to fridge.
Hazelnut layers:
- If using whole hazelnuts (250g), mill on Speed 7 / 10 seconds. Set aside. If using hazelnut meal (250g), put into bowl and press turbo a few times to get rid of any lumps. Set aside.
- Preheat oven to 160C.
- Sit 2 springform tins without the bottoms on them on cookie trays with a layer of baking paper in between the circular rings and the cookie trays. Grease the bottom of the rings ever so slightly.
- Into a clean, dry bowl add raw sugar (220g only), Speed 10 / 10 seconds. Set aside. Repeat with another raw sugar (220g), Speed 10 / 10 seconds. Set aside.
- Clean and dry the bowl.
- Add whisk attachment. Add egg whites (8). Set 6:30 mins / 37 degrees / Speed 4. After 2 minutes, begin adding sugar through the hole in the lid. With 1:30 to go, add white vinegar (1 tsp), a pinch of salt & the hazelnut meal through the hole in the lid.
- Pour a quarter of the mixture into each of the prepared 'cake ring + baking tray' combos.
- Put into the oven for 20-25 minutes. You want it to SLIGHTLY brown, and be cooked through WITHOUT burning. You should be able to get the tin away from the torte easily with a knife.
- Once finished, remove baking paper from the tray and set the hazelnut layer sitting on the baking paper aside to cool.
- Repeat with the remaining egg white batter (making 4 layers in total) Note: depending on your oven, you may want to switch the layers around from top / bottom shelf. If you have a big enough oven and enough trays / springform pans, you can do these all at once… and I’m jealous of your kitchen!
- Once cooled, remove a hazelnut layer from the baking paper (using a cake knife or spatula) and place on your serving dish. Cover in custard cream.
- Add another hazelnut layer. Cover in chocolate cream.
- Add another hazelnut layer. Cover in custard cream.
- Add another hazelnut layer. Cover in chocolate cream and mixed frozen berries. Place in the fridge or freezer to set.
- Serve cold.
Note: It's best kept in the freezer.