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Gluten-free Chocolate Torte

Chef Jason Sopel,
Chaise Café

Gooey dark and white chocolate filling covers a hazelnut crust .

2 cups hazelnuts
2 Tbs melted butter

2 cups dark or milk chocolate
1 2/3 cup of heavy cream
1/2 cup of white chocolate

1. Preheat oven to 350°F.
2. Blend hazelnuts and butter in food processor. Press into bottom of pie plate.
3. Bake in oven for 10-15 minutes or until golden. Set aside and cool.
4. Melt dark or milk chocolate over a pot of simmering water. Stir in cream. Mix until smooth.
5. Pour over cooled hazelnut crust. Let it set for three minutes.
6. Melt white chocolate in a metal bowl over pot, spoon over torte. Place in fridge until set.

Yield 1 cake


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