• Home
  • About me
  • WORK WITH ME
  • Recipes
  • PRIVACY POLICY

Supergolden Bakes

Sweet, savoury and everything in between

menu icon
go to homepage
search icon
Homepage link
  • Home
  • About me
  • WORK WITH ME
  • Recipes
  • PRIVACY POLICY
×

Gluten-free chocolate hazelnut torte with white chocolate praline ice cream

November 21, 2017 by Lucy Parissi 9 Comments

134 shares
Jump to Recipe

This gluten-free chocolate hazelnut torte with white chocolate praline ice cream is a spectacular, yet easy, dessert. Recipe inspired and sponsored by Lily O’Briens Desserts Collection.

Gluten-free chocolate hazelnut torte - a truly heavenly yet easy dessert that's sure to wow especially when served with white chocolate praline no-churn ice cream! #dessert #glutenfree #chocolate #praline #icecream

Mmmmm chocolate. Have I said how much I love chocolate? Probably, and often. But I am going to say it again because it bears repeating… chocolate is one of life’s greatest pleasures. This is one of the many reasons I was so excited to participate in the Lily O Brien’s Desserts Collection baking challenge (you can follow it on social media under hashtag #LoveLilys).

Lily O’Briens is an Irish chocolate brand – a passion project started by Mary Ann O’Brien in her kitchen in Kildare in the early ‘90s, named after her daughter Lily. This small enterprise is now an award-winning company with several exciting flavour collections.

The dessert collection contains six chocolates inspired by iconic desserts: Hazelnut Torte, Passion Fruit Posset, Banoffee Pie, Creme Brulée, Raspberry Infusion, Zesty Chocolate Orange and Key Limey Pie. I think you will agree there’s a favourite here for everyone.

Gluten-free chocolate hazelnut torte - a truly heavenly yet easy dessert that's sure to wow especially when served with white chocolate praline no-churn ice cream! #dessert #glutenfree #chocolate #praline #icecream

I had literally been fighting my kids off the box since the chocolates arrived – partly because I needed to photograph them and partly because I wanted them all to myself. Shhhh!

It was pretty hard to pick a favourite out of these chocolates, so I had to taste everything twice just to make sure 😉 In the end, I picked the classic Hazelnut Torte as the inspiration for my baking challenge.

Gluten-free chocolate hazelnut torte - a truly heavenly yet easy dessert that's sure to wow especially when served with white chocolate praline no-churn ice cream! #dessert #glutenfree #chocolate #praline #icecream

Now if you are wondering what a torte is and how it is different to a cake – apart from sounding a bit fancier – a torte is made with little or no flour and ground nuts in its place. My chocolate hazelnut torte is completely free of flour, which makes it naturally gluten-free as well.

The torte uses whisked egg whites to give it lift, makes it rise impressively in the oven but then settle slightly as it cools. My torte did just that which  caused the top to crackle, but I think that just adds to its rustic charm. And I have never seen my kids, so jaded when it comes to desserts and cakes, be so excited over a dessert.

Chocolate hazelnut torte with white chocolate praline ice cream - naturally gluten freeThis beautiful flower bouquet from Beards and Daisies is perfect for Christmas

And as for the taste, it is truly heavenly! The texture is velvety and the torte simply melts in the mouth leaving you begging for more. You could serve it simply dusted with icing sugar or with a little whipped cream, but I went a step further and made some white chocolate praline no-churn ice cream.

No-churn ice cream is ridiculously easy to make and usually consists of two main ingredients: whisked double cream and sweetened condensed milk. You can add any flavourings you like to make it more exciting, from chocolate to fruit to crushed praline. The ice cream requires no churning, but it is wonderfully creamy and delicious.

As you can see I was a little carried away taking photos of the gluten-free chocolate hazelnut torte… It was just so photogenic and I was fuelled by chocolate having eaten a small slice…

Finally, I wanted to give Beards and Daisies a big shout out for providing me with the gorgeous flower bouquet that has a guess role in the Hazelnut torte photos. The White Christmas bouquet with white roses and blue eryngium was voted by the Independent as the best Christmas bouquet of 2016. If anyone wishes to give me a flower subscription for Christmas (hint!!) then this is the place to go!

Gluten-free chocolate hazelnut torte - a truly heavenly yet easy dessert that's sure to wow #dessert #glutenfree #chocolate #praline #icecream

Have you made one of my recipes? I wanna see! Tag me on Instagram and make my day 🙂

Gluten-free hazelnut torte with white chocolate praline ice cream

Gluten-free chocolate hazelnut torte with white chocolate praline ice cream

Lucy Parissi | Supergolden Bakes
Heavenly gluten-free chocolate hazelnut torte served with delicious no-churn white chocolate praline ice cream. If you are serving them together make sure to make the ice cream a day in advance so it has time to chill.
5 from 1 vote
Print Rate
Course: Dessert
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 10 -12 slices

Ingredients

  • For the ice cream
  • 100 g | 3 1/2 oz hazelnuts
  • 140 g | 5oz sugar + 1 tsp
  • 1 tbsp water
  • -
  • 150 g | 5 1/2oz white chocolate melted
  • 600 ml | 20.2fl oz | 1 large container double heavy cream
  • 400 g | 14oz | 1 can sweetened condensed milk
  • <br>
  • For the hazelnut torte
  • 175 g | 6.2oz unsalted butter softened
  • 100 g | 3.5oz whole blanched hazelnuts + 1 tbsp sugar
  • 175 g | 6.2oz caster sugar divided
  • 200 g | 7oz dark chocolate 70% cocoa, chopped
  • 5 medium eggs separated
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • icing sugar to dust
  • chocolate shavings to decorate optional

Instructions

  • Make the ice cream. Line a tray with baking paper.
  • Put the sugar and water in a small saucepan and stir over high heat until it starts melting. Stop stirring and swirl the pan until sugar is completely melted, bubbling, and turning a golden amber colour.
  • Add the nuts and stir until they are covered in caramel.
  • Pour the praline on the prepared tray and let it cool completely. Break into pieces and blittz in a food processor with 1 tsp sugar until finely ground.
  • Whip the double cream until you have stiff peaks. Pour the condensed milk over the whipped cream and use a spatula to fold together.
  • Fold in the melted white chocolate and ground praline. Transfer to a metal bowl or loaf tin and freeze overnight. Take out of the fridge 10 minutes before serving.
  • Preheat the oven to 180C (350F) and roast the hazelnuts for about 10 minutes, tossing them now and again so that they don't burn. Cool slightly then blitz in a food processor together with 1 tbsp of the sugar until finely ground.
  • Lower the heat to 160C (325F) and line the bottom of a 20cm (8in) springform cake tin with baking paper, then spray the tin with cake release.
  • Place the egg whites, half the sugar and salt in the bowl of your stand mixer.
  • Whisk until you have stiff peaks. Transfer to a bowl and set aside.
  • Put the chocolate in a bowl and suspend the bowl over a pot of barely simmering water. Allow to slowly melt, stirring occasionally.
  • Place half of the sugar and butter in the bowl your stand mixer (no need to clean) fitted with a paddle attachment and beat until light and fluffy, stopping the mixer and scraping the bottom and sides of the bowl as needed.
  • Add the eggs yolks, one at a time, and beat them in until they are incorporated, again scraping the bowl as needed.
  • Gradually add the melted chocolate then fold in the nuts and vanilla extract.
  • Add 1/3 of the egg whites into the chocolate mixture to loosen it then fold in the rest gently trying not to knock the air out.
  • Pour the batter into the prepared tin and smooth the top. Bake for 50-55 or up to an hour. The cake will rise in the tin and a skewer inserted in the centre will come out with a few crumbs attached.
  • Cool in the tin then remove and carefully transfer to a cake stand (or plate). Be gentle as the torte is a little fragile - you may want to leave the bottom of the springform tin on.
  • The cake will settle slightly as it cools and the top may crack a little - this is normal.
  • Dust the cake with icing sugar and serve with a scoop of the ice cream and a few chocolate shavings.
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

Gluten-free chocolate hazelnut torte - a truly heavenly yet easy dessert that's sure to wow especially when served with white chocolate praline no-churn ice cream! #dessert #glutenfree #chocolate #praline #icecream

 

« Five ingredient chocolate peanut butter mousse
Virgin mulled cranberry punch »
Subscribe to get the all the latest tasty goodness delivered to your inbox!

Check your inbox or spam folder now to confirm your subscription.

Comments

  1. Gord Andersen says

    November 25, 2017 at 7:46 pm

    Hi Lucy Please check the butter volumes. Recipe calls for 75 g of butter or 6.2 oz. This conversion doesn’t work, it would have to be 175 g of butter to equal 6.2 oz Or 75 g would be 2 ozs of butter, not clear on which volume I should be using. Mixing bowls are standing by!! LOL. Thanks. Gordlyfood

    Reply
    • Lucy Parissi says

      November 26, 2017 at 10:54 am

      You are totally right it was a copy and paste error – I missed out the ‘1’ and thanks for pointing that out!

      Reply
  2. Patty @ Spoonabilities says

    November 22, 2017 at 10:44 pm

    This seriously looks so amazing!!

    Reply
  3. Dannii says

    November 22, 2017 at 7:44 pm

    I was looking for something like this to make for our Christmas Day dessert and this looks indulgently perfect.

    Reply
  4. Elaine @ Dishes Delish says

    November 22, 2017 at 7:38 pm

    This looks so delicious! I love that it’s gluten-free!! I love tortes and I look forward to making your beautiful torte!

    Reply
  5. Linda says

    November 22, 2017 at 2:31 pm

    Looks amazing!!!

    Reply
  6. Ceri Jones says

    November 21, 2017 at 9:14 pm

    Oh. My, Chocolate. Gimme this now. Looks sensational Lucy – as always!!

    Reply
  7. Claire Thomas says

    November 21, 2017 at 9:13 pm

    Heavenly is the right word- it looks divine. I love torte, and hazelnut seems just right for winter. Mmmmmm 😋

    Reply
  8. Cookbook says

    November 21, 2017 at 9:08 pm

    We’ve got to say – you take some of the most gorgeous food pictures.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Air Fryer Recipes

Air Fryer Salmon Fillets on a green plate
Air Fryer Bluberry Muffins
air fryer corned beef brisket
Air Fryer Gammon with redcurrant glaze on a plater with slice cut
Slices of air fryer banana bread, stacked, on a patterned plate
Air Fryer Brownies, stacked

More Posts from this Category

As Seen In…

Collage of brand logos, including Cosmopolitan, BuzzFeed, Chowhound, MSN, Elle, and Redbook