I’m intimidated by making layered cakes. At one stage I thought someone could potentially Photoshop another layer or two if it didn’t work. Then someone told me to split between two tins. True story :/
Desserts
Snacks
Choc-Hazelnut Torte
By Gian Manik
Hazelnut Chocolate Torte
- 1 cup of coconut sugar
- 3 cups of ground hazelnuts
- 1/2 cup of plain flour (gluten-free)
- 4 chia eggs (4 tbsp. chia seeds combined with 12 tbsp. water)
- 1/2 tsp. ground cinnamon
- 1 tsp. baking soda
Frosting
- 1 can of coconut cream, chilled overnight
- 80g Loving Earth Hazelnut Chocolate
- 1/2 cup hazelnuts
- 1/2 cup fresh blueberries
- Step 1Preheat the oven to 175 degrees. Grease the bottom of two circular medium-sized springform pans and then line with baking paper.
- Step 2Combine the chia ‘eggs’ with the cinnamon and beat with an electric whisk for a few minutes.
- Step 3Gradually beat in the Coconut sugar.
- Step 4Combine the ground hazelnuts with the plain flour and baking soda and fold into the wet batter.
- Step 5Pour between the two tins and gently tap the side to make the mixture settle.
- Step 6Cook in the oven for 45 minutes and test with skewer to come clean.
- Step 7Take out and cool on wire racks before removing from the tins.
- Step 8To make the frosting, melt Hazelnut chocolate gently in a double boiler and set to the side.
- Step 9Separate the hard coconut cream from the coconut water. Beat the coconut cream and slowly incorporate the melted chocolate until just combined.
- Step 10Generously spread both cakes with the hazelnut cream and set one atop of the other. Finish with hazelnuts and blueberries.
