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

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

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.
Course Dessert
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 10 -12 slices
Author Lucy Parissi | Supergolden Bakes

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.