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White Chocolate Torte with Hazelnut Praline

Maria Emmerich
Prep Time 15 minutes
Cook Time 1 hour
Course Dessert, Vegetarian
Cuisine American
Servings 16
Calories 363.7

Equipment

Ingredients
  

PRALINE:

  • 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

MOUSSE:

  • 12 ounces "healthified" almond bark prepared and finely chopped (Click HERE)
  • 5 tablespoons unsweetened vanilla almond milk (or unsweetened macadamia nut milk or lowfat box coconut milk)
  • 2 cups chilled heavy whipping cream
  • 2 1/2 teaspoons instant espresso powder

GANACHE:

  • 2/3 cup decaf espresso or organic coffee
  • 7 ounces unsweetened baking chocolate chopped
  • 3/4 cup unsweetened vanilla almond milk (or unsweetened macadamia nut milk or lowfat box coconut milk)
  • 1/3 cup Natural Sweetener
  • 1 teaspoon Kahlua extract or rum extract

CAKE:

  • 4 large eggs room temperature
  • 1/3 cup Natural Sweetener or erythritol and 1/2 tsp stevia glycerite
  • 2 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon Redmond Real salt
  • 1 cup blanched almond flour
  • 1 teaspoon baking soda
  • 2 tablespoons butter flavored coconut oil (or butter) softened

Instructions
 

  • FOR THE 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 THE ALMOND BARK: Place cocoa butter in a double boiler and heat on medium high until fully melted (or use a microwave safe bowl and heat on high for one minute, check and heat for 30 seconds until melted). Melting cocoa butter takes longer than traditional fats. Stir in natural sweetener, extracts and salt. Pour into silicon candy molds or spread onto a parchment lined baking sheet. Cool in refrigerator until white chocolate is solid, about an hour. This can be done a day ahead of time.
  • FOR THE MOUSSE: Stir the almond bark and 5 tablespoons almond milk in metal bowl set over saucepan of barely simmering water until almond bark is smooth. Remove bowl from over water. Cool 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 THE GANACHE: Place the baking 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 THE 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 flavored coconut oil (or 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 some of the reserved 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.

Nutrition

Calories: 363.7 | Fat: 35.2g | Protein: 6.8g | Carbohydrates: 7.3g | Fiber: 2.7g | P:E Ratio: 0.2