CUCINA CARA MIA.......Random thoughts from "my dear kitchen" about food, travel, Italy, San Diego and life!

Saturday, March 24, 2012

Finally.....a gluten free recipe!!

I have been fighting the whole "gluten-free" bandwagon since I started my business 2 years ago. I thought, how could you make a really good dessert without flour, eggs, or butter? There were many times when customers asked if I could make a gluten free cheesecake or did I have any vegan items on the menu...the answer was always, sorry, no I don't.

We were invited to a wine tasting dinner party tonight, and I volunteered to make a dessert. Looking for something decadent and chocolate I found this recipe on flour, a little sugar, but eggs and dairy.

Still it is "Gluten-Free"...and hopefully with a little Gelato, delicious!

Flourless Nutella Chocolate Torte:

3/4 cup skinned hazelnuts, lightly toasted
9 ounces bittersweet chocolate, finely chopped
9 ounces milk chocolate, finely chopped
3 tablespoons unsalted butter, plus more for greasing pan
1 1/4 cups Nutella
6 large eggs
1/3 cup granulated sugar
1/8 teaspoon salt
1/4 cup heavy cream, cold


Adjust oven rack to middle position and heat oven to 350° F. Coat bottom and sides of 9-inch springform pan with butter. Place bottom of pan over large sheet of foil and fold foil up sides to create a waterproof seal.


Place hazelnuts in food processor and process until finely ground, 15 to 30 seconds; set aside. Place bittersweet chocolate, milk chocolate, and butter in heatproof bowl set over saucepan of barely simmering water. Heat, stirring occasionally, until mixture is melted. Remove from heat and stir in Nutella and chopped hazelnuts until combined.


In bowl of standing mixer fitted with whip attachment, Beat eggs with sugar and salt on medium-high speed until doubled in volume, 3 to 4 minutes. Fold 1/3 eggs into chocolate mixture to lighten. Gently fold in remaining eggs until no streaks remain.


In the unwashed mixer bowl, whip cream on medium-high speed to soft peak, about 30 seconds. Fold into chocolate mixture just until no streaks remain. Pour into prepared pan.


Place pan in roasting pan and fill pan with 1-inch hot water. Bake until center is just set and torte doesn't jiggle when shaken, 60 to 70 minutes. Remove springform pan from roasting pan and place on cooling rack to cool about 30 minutes. Chill until completely set, 2 to 3 hours.