The LINDT CREATION range is all about indulgence. These 150g slabs enrobe rich flavours in soft centered blocks of luxurious chocolate. The Hazelnut de Luxe dark chocolate bar is a delicious slab filled with a heavenly combination of crunchy hazelnut pieces whipped into an almond and hazelnut praline and enrobed in a layer of indulgent dark chocolate. This recipe, supplied by Lindt, will bring this same hazelnut flavour to your next baking creation – a moist, dense cake that’s perfect as a gluten-free option.
For the Torte
200g Lindt Excellence 70% Cocoa
150g eggs (3 large eggs)
60g yolks (3 large eggs)
150g ground almonds
100g Hazelnuts (roughly chopped)
40g Frangelico liqueur (optional)
For the Ganache
100g Lindt Swiss Classic Dark Chocolate
Place the dates, water & Frangelico into a sauce pan – simmer until soft. Blend the mixture until a pulp has formed – set this aside. Melt together the butter & 70% cocoa chocolate – set aside to cool. Whisk the eggs, yolks, salt & sugar until light & fluffy. Then add the chocolate butter mixture. Mix in the date pulp & then all the dry ingredients to form a smooth batter. Pour into the greased cake tin & bake at 150 degrees for 35 min. This cake will stay moist in the centre until cooled.
For the Ganache
Bring to the boil the cream adding the broken pieces of chocolate. Stir until smooth & shiny. Once the cake has cooled totally and at room temperature pour the ganache over the top spreading to a decorative pattern & garnish with roasted chopped hazelnuts & edible gold leaf.
MAKES 1 x 20 cm cake ring
This recipe was provided by the LINDT Chocolate Studio.