Thursday, February 14, 2013

Chocolate Hazelnut Delight - torta de chocolate y avellanas

A new recipe for the coming season at El Molino, this is a delicious dessert cake without flour!

For 6-8 Servings

200 gms chocolate
1/3 cup brown sugar, in blender to make fine grains
2 Tabsps liquid honey
200 gms butter
1 heaped cup hazelnuts, in blender to make 1 ½ cups ground hazelnuts
4 eggs, separated
1/3 cup milk
Zest of 1 orange, very finely grated

Oven to 350 degrees.  Place chocolate, butter, sugar and honey in bowl over saucepan ¼ filled with hot water, heat and stir until all are blended.  Remove from heat.
Beat egg whites till completely stiff.
Transfer the chocolate mixture to large mixing bowl and beat in the yolks, then add the ground hazelnuts, the orange zest and then the milk.  The stiff egg whites should be gently added to the mix in 3 batches.  Line round or square baking tin with greaseproof paper, pour the mixture in and tap the sides to remove any bubbles.  Bake for 45 minutes and check consistency by inserting wooden skewer, cook for further 10-15 minutes if needed till skewer comes out clean.
Allow to cool and serve with a few fresh strawberries if available.

Gluten free


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