Gluten Free Chocolate Hazelnut Raspberry Torte

Name: Gluten Free Chocolate Hazelnut Raspberry Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0F 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.
2
Heat sugar, coffee and chocolate in a double boiler. Stir until chocolate melts. Set aside.
3
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.
4
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.
5
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.
6
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.

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Gluten Free Chocolate Hazelnut Raspberry Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!