Flourless Chocolate Hazelnut Torte: Difference between revisions
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==Ingredients== | ==Ingredients== | ||
* 2 cups hazelnut meal | * 2 cups hazelnut meal [or almond meal or almond flour--RG] | ||
* 1/3 cup plus 2 tablespoons good cocoa powder | * 1/3 cup plus 2 tablespoons (that is, scant 1/2 cup) good cocoa powder | ||
* 1 cup sugar or equivalent substitute | * 1 cup sugar or equivalent substitute | ||
* 1 teaspoon baking powder | * 1 teaspoon baking powder | ||
* 1 pinch of salt | * 1 pinch of salt | ||
* 6 medium eggs | * 6 medium eggs | ||
* 1/2 cup olive oil [I used the extra-light, as it has a less distinct flavor] | * 1/2 cup olive oil [I used the extra-light, as it has a less distinct flavor--CC] | ||
* 1/2 cup water | * 1/2 cup water | ||
* 1 teaspoon vanilla extract | * 1 teaspoon vanilla extract | ||
| Line 14: | Line 14: | ||
# Combine the dry ingredients in an electric mixer or food processor and pulse a few times. | # Combine the dry ingredients in an electric mixer or food processor and pulse a few times. | ||
# Add the eggs one at a time, followed by the oil, water, and extract. Continue to mix at high speed for a couple minutes to work some air into the batter. | # Add the eggs one at a time, followed by the oil, water, and extract. Continue to mix at high speed for a couple minutes to work some air into the batter. | ||
# Pour into your greased pan and place in the oven. The baking time will vary depending on your oven and the humidity in the environment. Start checking it about | # Pour into your greased pan and place in the oven. The baking time will vary depending on your oven and the humidity in the environment. Start checking it about 30 minutes into baking. It will be ready when a toothpick inserted into the center comes out clean. (Usually about 40 min.) [My experience has been that it needs to bake at least 45 min. and often as long as 55 min.--RG] | ||
# Once it's ready, remove from the oven and let cool. You can store in the fridge, but be sure to serve at room temperature for the best flavor. Enjoy! | # Once it's ready, remove from the oven and let cool. You can store in the fridge, but be sure to serve at room temperature for the best flavor. Enjoy! | ||
Latest revision as of 00:29, 22 April 2021
Ingredients
- 2 cups hazelnut meal [or almond meal or almond flour--RG]
- 1/3 cup plus 2 tablespoons (that is, scant 1/2 cup) good cocoa powder
- 1 cup sugar or equivalent substitute
- 1 teaspoon baking powder
- 1 pinch of salt
- 6 medium eggs
- 1/2 cup olive oil [I used the extra-light, as it has a less distinct flavor--CC]
- 1/2 cup water
- 1 teaspoon vanilla extract
Method
- Preheat your oven to 350 degrees and grease a 9" round or springform pan.
- Combine the dry ingredients in an electric mixer or food processor and pulse a few times.
- Add the eggs one at a time, followed by the oil, water, and extract. Continue to mix at high speed for a couple minutes to work some air into the batter.
- Pour into your greased pan and place in the oven. The baking time will vary depending on your oven and the humidity in the environment. Start checking it about 30 minutes into baking. It will be ready when a toothpick inserted into the center comes out clean. (Usually about 40 min.) [My experience has been that it needs to bake at least 45 min. and often as long as 55 min.--RG]
- Once it's ready, remove from the oven and let cool. You can store in the fridge, but be sure to serve at room temperature for the best flavor. Enjoy!
Source
Christine Clark, Theodore Front Music, 15 July 2011