Prepare to embark on a culinary journey that will tantalize your taste buds and redefine dessert expectations! This extraordinary Gluten-Free Chocolate Hazelnut Torte paired with White Chocolate Praline Ice Cream is not just a dessert—it's a luxurious experience that proves gluten-free can be incredibly delicious. Imagine a rich, velvety chocolate torte with the nutty depth of hazelnuts, complemented by a creamy, dreamy white chocolate ice cream that will make your guests wonder how something so divine could also be gluten-free.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 10 servings
Ingredients
- 1 cup ground hazelnuts
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup unsalted butter
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup white chocolate, melted
- 2 cups heavy cream
- 1/2 cup sugar (for ice cream)
- 1 tsp vanilla extract (for ice cream)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, using an electric mixer on medium speed.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gently fold in ground hazelnuts and cocoa powder until fully incorporated, being careful not to overmix.
- Pour the batter into the prepared springform pan, smoothing the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the torte to cool in the pan for 15 minutes, then remove and cool completely on a wire rack.
- For the white chocolate praline ice cream, whip heavy cream with sugar and vanilla until soft peaks form.
- Fold in melted white chocolate, ensuring a smooth and even mixture.
- Transfer the mixture to an ice cream maker and churn according to manufacturer's instructions.
- If not using an ice cream maker, freeze the mixture, stirring every 30 minutes to break up ice crystals.
- Once the torte is completely cool, drizzle with additional melted white chocolate if desired.
- Serve the torte chilled, with a scoop of white chocolate praline ice cream alongside.
Tips
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature for smoother mixing and better incorporation.
- Nut Grinding Technique: Use a food processor to grind hazelnuts finely, but stop before they turn into a paste. Slight texture adds character to the torte.
- Cooling is Crucial: Allow the torte to cool completely before adding toppings or serving to maintain its structural integrity.
- Ice Cream Hack: If you don't have an ice cream maker, use the freeze-and-stir method, whisking the mixture every 30 minutes to create a creamy texture.
- Make Ahead: Both the torte and ice cream can be prepared a day in advance, making party planning easier.
- Serving Suggestion: Serve the torte slightly chilled and the ice cream at a soft-serve consistency for the best texture and flavor experience.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 45g
Protein: 8g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 180mg
