This deliciously rich and velvety Hazelnut Torte is the perfect dinner party pudding. What’s even better is that it’s incredibly easy to put together and looks like you’ve put a whole lot of effort into it! It can be made to be gluten, dairy and refined sugar free so it’s suitable for those on restricted diets too.
6 egg white
1 tbsp sifted cacao powder
250g roasted and chopped hazelnuts
2 1/2 tbsp gluten free flour
1/2 cup + 2 tbsp coconut sugar (grind in food processor until fine)
300g pitted cherries (preferably Morello cherries from a jar or fresh/frozen)
1/2 tsp vanilla extract
125g dark chocolate to drizzle
Line a round cake tin with baking paper and put to one side. Preheat your oven to 160c.
Beat your egg whites until thick and peaks form.
Into your egg whites sieve in the cacao powder and flour and add hazelnuts and vanilla. Fold these ingredients into the egg whites carefully.
Tip the mixture into the tin. Next place your cherries on the top of the cake, pressing them lightly into the mixture.
Pop into the oven at 160c and bake for 30-40 minutes.
Allow to cool and melt your chocolate either in the microwave in a heat proof bowl, or in a bain maire on your hob.