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White Chocolate Torte with Hazelnut Praline

By February 14, 2013February 18th, 2023Desserts

Testimony of the Day

“I just wanted to share how GREAT your supplement plans are, Maria! I recently started on your plan for controlling blood sugar, but had to stop taking vitamins and supplements for a week leading up to an outpatient surgery. I was able to start up again immediately following the surgery, and the FIRST day back on the supplement plan I felt human again – more consistent energy, no cravings, able to focus and think more clearly! SUCH a difference! All along I have been trying to adhere to a keto-adapted diet, so the only thing that changed was not being able to take the supplements. They make an amazing difference! Thanks for making these tailored supplement plans available to help us sort out what’s needed for specific health goals.” – Debby

My pre-packaged supplement plans are only $25 and can make a big difference in your health!

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Testimony of the Day

“Just wanted to share that last week was my Annual Physical and my doctor loved to hear that I was almost migraine free for a year and half. She also loved to hear that my asthma was under control and I no longer used 2 inhalers daily! I also hit a personal goal with my weight! She wanted the information as she knew last year what I started and I gave her yours! Thank you~ Candice”

To get the results like Candice, click HERE for easy to follow keto-adapted meals.

Candice before after


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white chocolate torte

White Chocolate Torte with Hazelnut Praline

Maria Emmerich
Servings 16


  • 1/3 cup Natural Sweetener or erythritol and 1/2 tsp stevia glycerite
  • 1/4 cup decaf espresso or strong organic coffee
  • 1 cup hazelnuts toasted, husked
  • 12 ounces "healthified" almond bark finely chopped
  • 5 TBS unsweetened vanilla almond milk
  • 2 cups chilled heavy whipping cream
  • 2 1/2 tsp instant espresso powder
  • 2/3 cup decaf espresso or organic coffee
  • 7 oz unsweetened baking chocolate chopped
  • 3/4 cup unsweetened vanilla almond milk
  • 1/3 cup Natural Sweetener
  • 1 tsp Kahlua extract
  • CAKE:
  • 4 large eggs room temperature
  • 1/3 cup Natural Sweetener or erythritol and 1/2 tsp stevia glycerite
  • 2 tsp instant espresso powder
  • 1 tsp vanilla extract
  • 1/8 tsp Redmond Real salt
  • 1 cup blanched almond flour
  • 1 tsp baking soda
  • 2 TBS coconut oil or butter softened


  • For praline: Place sheet of foil on work surface. Bring natural sweetener sweetener and 1/4 cup water to boil in heavy medium saucepan over medium-high heat, stirring until sweetener dissolves. Boil for 7 to 8 minutes. Mix in espresso powder, then nuts. Scrape mixture onto foil; quickly spread out onto foil. Cool completely. Chop praline into small pieces. Try to leave some for the cake...these taste really good!
  • For mousse: Stir chocolate and 5 almond milk in metal bowl set over saucepan of barely simmering water until chocolate is smooth. Remove bowl from over water. Cool chocolate to lukewarm, stirring occasionally. Using electric mixer, beat cream in large bowl until soft peaks form. Gradually pour lukewarm chocolate over cream, folding to blend well. Transfer 2 1/2 cups mousse to another medium bowl; gently fold in espresso powder. Cover and chill both bowls of mousse until firm, at least 6 hours. Can be made 1 day ahead. Keep chilled.
  • For soaking syrup and ganache: Place chocolate in medium bowl. Bring espresso, almond milk, natural sweetener and extract to boil in small saucepan. Reserve 2 TBS of the syrup and pour the rest over chocolate. Stir until melted and smooth. Cover and store at room temperature.
  • For cake: Preheat oven to 350°F. Grease a 15 x 10-inch sheet of parchment paper. Line 15x10x1-inch baking sheet with prepared parchment. Combine eggs, sweetener, 2 teaspoons espresso powder, vanilla, and salt in large bowl. Using electric mixer, beat until egg mixture is thick and fluffy and falls in ribbons when beater is lifted, 6 to 7 minutes. Sift almond flour and baking soda over in 3 additions, folding gently just to incorporate after each addition. Transfer 1 cup batter to small bowl; fold in butter. Fold batter from small bowl back into batter in large bowl just until combined; spread evenly on baking sheet.
  • Bake cake until tester inserted into center comes out clean and cake begins to pull away from pan, about 18 minutes. Cool cake in pan on rack 30 minutes.
  • Cut around pan sides. Slide spatula under parchment to loosen from pan and invert cake onto work surface. Peel off parchment. Cut cake crosswise into 4 rectangles, each about 10 x 3 1/2 inches.
  • Place 1 cake rectangle on platter (I made mine into a round cake, but rectangles work too). Brush 2 tablespoons soaking syrup over. Spread 3 tablespoons ganache over, then 1/3 of espresso mousse (about 3/4 cup). Repeat 2 more times with cake, syrup, ganache, and mousse. Top with fourth cake layer; press lightly to adhere. Spread 2/3 cup plain mousse thinly over top and sides of torte to seal, then spread remaining mousse over top and sides. DO AHEAD: can be made 1 day ahead. Tent loosely with foil and chill. Makes 16 servings


Traditional Torte = 465 calories, 46.3 carbs, 0.8g fiber
"Healthified" Torte = 384 calories, 7.25 carbs, 3.4g fiber


white chocolate torte

Testimony on Keto-Adaptation

“A year ago June my then 38 year old husband was in a health crisis. Type 2 diabetic who had just developed high blood pressure. His pressure was so high, his weight was almost 300 pounds and our new Family Doctor went through the roof. He was on the verge of a stroke or heart attack. He also suffers from Severe Sleep Apnea.

I started us on a diet back then which used lean protein shakes. When I learned about you, I switched over to “your way” or now known as the “Maria way or the ME way” (ME= Maria Emmerich) of high fat, moderate protein, low carb.

Almost a year down the road he’s lost 50 pounds his blood pressure is much better and his diabetes is under control. He had a sleep study done and his very severe sleep apnea is now moderate when he sleeps on his side and only severe if he sleeps on his back. I also have lost 50 pounds and that’s even after spending 3 months this Spring/Summer in bed with a broken ankle after a freak ice storm this past April.

We aren’t perfect at following you yet but we’ve already made such huge strides forward. We are working at changing the habits of a lifetime. So Happy to have found you!!! -Sherrilee”

Click HERE to start your journey to a keto-adapted diet!


white chocolate torte


Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Be still my heart! Lovely recipe!

    I had a question–I’m in the UK right now and Truvia is non-existent. So is erythritol. Would xylitol work instead? I don’t have any pets, so I’m not worried about that.

    I have access to a ton of good sugar free chocolate though! If I find any really good ones, I’ll let you know!

  • Jennifer says:

    Wow, very nice!

  • Trish D says:

    links for both the almond bark & kahlua extract are broken – are these items still available?

  • Koshie says:

    So! Yummy-looking and I really want to make this for my birthday. The cake recipe calls for 3 1/2 t expresso powder, divided. The instructions only use 2 t of the expresso powder. And where do we use the other 1 1/2 t ?

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