A couple of years ago, one of my friends hosted her birthday party in a restaurant where they served the most amazing chocolate hazelnut tart that I ever had. I usually don’t eat grain or cane sugar, but I had to try this cake. I promised myself to only have a bite or two but eventually, unable to stop, I finished the entire slice, and wanted more! For many years I carried this delicious memory with me, until finally I decided it was time to make my own version of the cake, where it’s grain free, without cane sugar, and even vegan. It took me several attempts in the kitchen, and a fridge full of the many versions of the cake created in this process, until I reached the final recipe that I was happy with.
Preparation time: 1 hour and 15 minutes
Ingredients
Crust:
1.5 cup almond flour
1.5 cup arrowroot powder
¾ cup coconut oil (or butter) - melted
¼ cup sugar
1 tbsp vanilla extract
Chocolate filling:
100gr unsweetened dark chocolate (100% cocoa)
1 cup coconut/cane sugar
1 cup coconut milk from a can
1 tbsp vanilla extract
1 tsp instant coffee
Hazelnut topping:
½ cup raw hazelnut
Preparation
Preheat oven to 350F/180C
Crust:
Mix dry ingredients together.
Add melted coconut oil and vanilla extract and mix.
You will receive crumbly dough.
Move dough in to a 10” tart pan (preferable with a removable
base). Press dough to the bottom and sides of the pan. You can use the bottom
of a flat cup to press on top of wax/parchment paper against the dough.
Bake for 25 minutes.
Let cook for about 10 minutes before adding the chocolate
filling.
Chocolate filling:
Open a can of coconut oil, and scoop out ½ cup of the white
cream that accumulates at the top of the can. Put it aside .
In a small pot place together dark chocolate (if you use a
bar, chop it to small pieces), sugar, vanilla extract, instant coffee, and ½
cup coconut milk (mix what is left in the can after separating ½ cup of cream)
Cook together on medium high heat. Stir constantly until
receiving a consistency of a thick chocolate cream.
Turn off heat and add coconut cream. Mix well until
receiving smooth chocolate sauce. Let cool for about 10 minutes.
Hazelnut topping:
Preheat a medium size pan on high heat. Add hazelnuts and
roast for 3-5 minutes while stirring constantly.
Remove hazelnut to a plate and let cool.
Rub hazelnut between your hands to release some of the peel.
Chop into small pieces.
Assembling the tart
Pour chocolate sauce into the tart shell.
Sprinkle top with chopped roasted hazelnut.
Let the tart sit at room temperature for an hour before
storing in the fridge for overnight rest.
English (United States) ·