Wow that’s quite a title! Didn’t it get your mouth watering though? for September’s Bake Along we did an incredibly moist chocolate cake using hazelnut (or almond) flour, played around with flavoring caramel with a fruit puree and whipped up chocolate ganache to make an amazing icing. Oh and did I mention, this cake is entirely gluten-free.
I’ll put as many tips as I can in the recipe itself, but as always, try to catch the live event on Instagram to truely bake along with me and the community and see all the textures in real-time. For example, we talked about the different methods for making caramel and the other ways you can use chocolate ganache (there are so many!!).
Chocolate Torte + Raspberry Caramel + Whipped Ganache Icing
A gorgeous, entirely moist chocolate cake with a good dose of caramel on top and a bit of chocolate ganache, because why not. This cake will easily last 5-6 days at room temperature, with no problem of increased dryness. It is incredible! A great cake to make in advance, and gluten-free too!
For the whipped chocolate ganache
- 80 g (1/2 cup) bittersweet chocolate (60-70%), chopped
- 100 g (1/2 cup) heavy whipping cream
For the Cake
- 4 eggs
- 100 g (3/4 cup) hazelnut or almond flour
- 50 g (1/4 cup) granulated sugar
- 30 g 2.5 tbsp) dark brown sugar
- 100 g (2/3 cup) bittersweet chocolate (60-70%), melted
- 85 g (6 tbsp) unsalted butter, room temperature
- 1 tsp vanilla extract
- pinch of salt
Raspberry Salted Caramel
- 65 g (1/3 cup) granulated sugar
- 20 g (2 tbsp) water
- 50 g (1/4 cup) raspberry puree
- 14 g (1 tbsp) unsalted butter
- pinch of salt
- 50ml (1/4 cup) heavy whipping cream
The Chocolate Torte
Start with the cake! Whip together the 4 eggs in a stand mixer or with a hand mixer using the whisk attachment until they've tripled in volume, lightened in color, and when you lift the beater it falls like a ribbon.
In a bowl, mix together the hazelnut or almond flour and the sugars.
Add the melted and cooled (warm is ok as well) chocolate to the eggs, mix to combine. Then add the dry ingredients.
Increase the speed on the mixture to medium high and add the cubed room temperature butter, vanilla, and a pinch of salt. Whip well to combine. You might see tiny grains of butter that have not incorporated, this is ok.
Pour into an 8" or 9" cake pan (20-24cm) and bake at 325F/170C for 30-40 minutes. The top will puff up and slightly crack. Once you remove it from the oven, the top will sink back down to be flat.
Meanwhile… make the whipped chocolate ganache.
Heat the cream and pour over the chocolate. Stir together with a whisk or spatula until a luscious ganache forms.
Chill in the refrigerator, stirring every 5-10 minutes until the mixture firms up but can still be stirred easily. When it reaches this point, remove it from the refrigerator.
Prepare the Caramel
In a small saucepan with high sides, place the water, then the sugar trying to avoid getting any on the side of the pan. Prepare the cream, raspberry puree, and butter and place close to the stovetop.
Heat the sugar and water, not stirring, until it starts to change color. At this point, you can delicately swirl the pan if needed to move the caramelization around in the pan. (You don't need to swirl a lot! Just 1-2 little swirls will do it, and only if needed). Now you need to watch for the "smoke point" this is the point where the caramel is about to turn from beautiful caramelization to burned. Look for puffs of smoke! Immediately turn off the heat when this happens.
Then add first the cream, then the raspberry puree. Wait for the mixture to stop boiling, and then stir with a wood spoon or heat-safe plastic spoon.
Stir in the butter and a pinch of salt.
Set aside to thicken (20-30 minutes at room temperature).
Remove the cake from the tin, and allow to cool completely (this can be sped up by placing the cake in the freezer or refrigerator for a couple of minutes).
Pour the thickened caramel over the cake allowing it to drop down the sides. Let thicken more by waiting a couple of minutes before decorating the top.
Place the chocolate ganache in a bowl and whip with the whisk attachment to form a luscious icing. The temperature of the ganache is important – too cold and you won't be able to pipe with it, too warm and it is not set enough to whip.
Tips – stirring every once and a while and watching it in the refrigerator will help tremendously with this. The texture you are looking for is cool, firm, but still easily stirred.
Place in a piping bag with a large star tip and decorate the top! Optional: use a small sieve to sprinkle cocoa powder over the top for a gorgeous matte finish.