Chocolate, cardamom & hazelnut torte

Chocolate, cardamom & hazelnut torte

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(1 ratings)

Prep: 30 mins Cook: 40 mins

Easy

Serves 8

This rich, gluten-free torte has an irresistible chocolate & spice mix. An easy weekend treat or dinner party dessert you can make in advance

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal473
  • fat37g
  • saturates15g
  • carbs24g
  • sugars21g
  • fibre4g
  • protein10g
  • salt0.4g
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Ingredients

  • 150g blanched hazelnuts
  • 8 green cardamom pods
  • 150g gluten-free dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 125g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 6 eggs, separated
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 125g golden caster sugar
  • 1 tbsp cocoa powder, plus extra for dusting
  • crème fraîche, to serve

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments, questions and tips

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sllyst's picture
sllyst
7th Mar, 2017
3.8
The torte had a lovely nutty texture. I love cardamom too but it was a little overpowering in this, hence the 4 stars. I think 6 pods would be plenty.
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