Triple Chocolate Espresso Hazelnut Frozen Torte

Triple Chocolate Espresso Hazelnut Frozen Torte

Details

Chocolate. Espresso. Hazelnut. Torte. Need we say more? And believe it or not, this decadent torte's secret ingredient is avocados, but you'd never know it.
  • Serves: 8 to 14
  • Active Time: 1 hr
  • Total Time: 5 hrs
  • Views: 5,057
  • Success Rating: 0% (?)
    0% - I fed it to the dog
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Steps

Step 1: Making the Crust

• 1/4 cup almonds
• 1/4 cup hazelnuts*
• 1/2 cup cacao powder
• 4 dates, soaked until soft (reserve soaking liquid)

Method

To make the crust, place all ingredients in food processor, pulse until coarsely chopped.

Note: To get more flavor out of raw hazelnuts, place them into a dehydrator set to 115°F for two hours before using.

When done, the mixture should hold together when pinched between your fingers. If it does not, add the reserved soaking liquid, by the teaspoon, until it does.

Step 2: Making the Filling

• 1/2 cup hazelnut butter
• 2 avocados
• 1 cup hazelnut milk (or almond milk)
• 1/2 cup cacao powder
• 1/2 cup raw agave or liquid sweetener of choice*
• 1 tablespoon espresso powder
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt

Method

To make the filling, start by making the hazelnut butter. Place 1 cup of hazelnuts into a food processor. Process until the fats release and you have a nice, soft butter. You will have to scrape down the sides of the food processor often.

Place all of the ingredients into a food processor and process until well blended. There should be no chunks of avocado remaining. Pour the mixture over the crust and freeze for at least 3 hours, or until set.

Note: Maple syrup works well in this recipe; however, it is not considered raw. That being said, It is still often used in raw desserts.

Step 3: Making the Ganache

• 1/2 cup raw agave syrup or liquid sweetener of choice
• 1/2 cup cacao powder
• 1/4 cup coconut oil, melted
• 2 teaspoons espresso powder
• 1/2 cup chopped hazelnuts

Method

To make the ganache, whisk together agave, cacao, coconut oil and espresso powder. Stir in the hazelnuts.

Step 4: Finishing the Torte

• 1/4 cup chopped hazelnuts

Method

To finish, evenly spread the the ganache over the set filling and top with the remaining nuts.

Return the torte to the freezer until completely set.

To serve the torte, use a long slicing knife, warmed in hot and then dried, to get a nice clean slice.

13 Comments

  • Lilia N
    Lilia N
    Can the oil be left out?
  • Lilia N
    Lilia N
    Or is there a substitute for oil, butter or margarine?
  • Kirk B Rouxbe Staff
    Kirk B
    Lilia - thanks for your question. So you could substitute the coconut oil with a butter substitute but I worry about the smooth consistency of the ganache. You could use butter in the recipe but then it wouldn't be a true plant-based recipe. A third option is to omit the oil - which will make the gauche more of a frosting vs. a pourable ganache; but still delicious! Let me know how your results turn out! Thanks for learning with Rouxbe Lilia - Chef Kirk
  • Allan P
    Allan P
    Why espresso powder? Why not a espresso?
  • Eric W Rouxbe Staff
    Eric W
    Espresso powder is called for for two reasons, 1) for consistency (versus asking people to make a 'strong' cup of coffee), and 2) to minimize liquid and concentrate flavor.
  • Elaine B
    Elaine B
    What size pan is used in this recipe?
  • Eric W Rouxbe Staff
    Eric W
    This one looks to be 6" in diameter. Any feedback from you, Elaine, would be much appreciated! Thank you!
  • Ed A
    Ed A
    I've made this torte last weekend. The instructions were very easy and it turned out wonderful. I did however notice that the filling nor the crust harden up, even after refrigerating. I also noticed that the addition of coconut oil to the ganache made it solidify better. Would you suggest substituting half the of the avocado with a table spoon of coconut oil? Or even butter (since I am not too concerned with the all plants part)? I am not sure how to solidify crust better.
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Ed and thanks for your comments. Much appreciated. Your instincts are right now - if the butter isn't a concern, your suggestion would definitely do the trick. The coconut oil approach as well. I look forward to hearing about your results. All the best and thanks for engaging with Rouxbe! Chef Kirk
  • Jordan C
    Jordan C
    Is there a non vegan version of this...?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Jordan - I was able to find this vegan version of a similar recipe - I hope you enjoy! Thanks so much for cooking and baking with Rouxbe! Chef Kirk http://rawmazing.com/recipe/chocolate-espresso-hazelnut-frozen-torte/
  • Abigail K
    Abigail K
    What is espresso power? And WHO is it used here?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Abigail and thanks for your question. So espresso powder is essentially a concentrated instant coffee. It's pretty strong. And it's not just coffee beans ground fine, rather coffee crystals that dissolve quickly in liquid. It's used primarily for baking and not for drinking like coffee. As for it's uses, it definitely enhances the rich, chocolate flavor of many desserts such as certain cakes, brownies and cookies. We typically use a very small amount to draw out the natural flavors of chocolate desserts. If you use more, (perhaps greater than a teaspoon) you might achieve a stronger coffee or mocha flavor. I hope this helps Abigail and thanks for cooking/baking with Rouxbe! Chef Kirk

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