Festive Milk Chocolate, Hazelnut, & Caramel TorteThis impressive dessert is the perfect finale for any holiday celebration. Light, chocolate-almond cake is layered with milk chocolate mousse, hazelnut mousse, and rich salted caramel, and finished with roasted hazelnuts. No one will guess this masterpiece is low-carb and waistline-friendly!
* Los carbohidratos netos te ayudan a rastrear los carbohidratos que afectan los niveles de azucar en la sangre. La fibra dietetica y el edulcorante SOLA se deben restar del total de carbohidratos ya que tienen un impacto minimo en el azucar en sangre.
ServesMakes: 16 servings
Prep time: 1 hour plus chilling
Cooking time: 30 minutes
Ingredients1. Chocolate-Almond Cakes
Makes 2 (11-inch) round, sponge cake layers
2 free-range eggs)
Directions1. Chocolate-Almond Cakes
1. Preheat the oven to 350F/180C. Beat the whole eggs with the Sola sweetener until very light and fluffy (use an electric mixer for best results), and set aside.
2. Sift the coconut flour, cocoa powder, almond flour, and baking powder into a separate bowl, and set aside. Melt the butter and set aside.
3. Whisk the egg whites with 1 teaspoon of the Sola sweetener, to stiff peaks. Gradually whisk in the remaining Sola and continue to whisk until glossy.
4. Pour the flour-cocoa mixture, and melted butter into the beaten whole eggs, and stir until thoroughly combined. Very gently fold in the egg whites (the small bubbles in the egg whites are what gives the cake its spongy, light texture).
5. Line 2 (11-inch) round springform pans with parchment paper, and divide the mixture between them.
6. Bake the cakes for 20 minutes. Sprinkle the brandy over the cakes while they are still warm, then let cool.
7. Line the ring of 1 of the springform pans with cellophane or parchment paper, and move onto the chocolate mousse recipe.
2. Milk Chocolate-Hazelnut Mousse
1. Place the milk and cream into a saucepan, sprinkle the powdered gelatin on top, and let rest for 5 minutes for the gelatin to bloom. Add the split vanilla bean and Sola sweetener, and place the pan over medium heat. Bring to a boil, then immediately remove from the heat and cool slightly.
2. Whisk the egg yolks and Sola sweetener together in a large mixing bowl. Add the warm milk-cream-gelatin mixture, and sprinkle the milk powder on top. Whisk well to fully combine (or use an immersion blender).
3. Pour the mixture back into the saucepan and cook over low heat (stirring constantly) until the custard is thick enough to coat the back of a spoon. Be very careful not to overcook the custard, which will cause the eggs to scramble. Pour the mixture through a fine mesh strainer into a clean bowl.
4. In a small mixing bowl over a lightly simmering pan of water, melt the butter, unsweetened chocolate, and hazelnut paste. Add the chocolate-hazelnut mixture to the warm custard and whisk well until fully combined and smooth. Cool to room temperature.
5. Whisk the heavy cream to form soft peaks, and gently fold it into the chocolate mixture to form a smooth chocolate mousse. Transfer the mousse into the cheesecake pan and top with the second chocolate cake round. Refrigerate the layers while you make the hazelnut mousse.
3. Hazelnut Bavaroise Mousse
1. Place the milk into a saucepan, sprinkle the powdered gelatin over the top, and rest for 5 minutes for the gelatin to bloom. Add the Sola sweetener and mix well. Place the pan over medium heat, bring to a boil, then immediately remove from the heat and cool slightly.
2. Whisk the egg yolks and Sola sweetener together in a large mixing bowl. Add the warm milk-gelatin mixture and whisk well to fully combine (or use an immersion blender).
3. Pour the mixture back into the saucepan and cook over low heat (stirring constantly) until the custard is thick enough to coat the back of a spoon. Be very careful not to overcook the custard, which will cause the eggs to scramble. Remove the pan from the heat, add the hazelnut butter to the custard, and whisk well to ensure all ingredients are fully combined. Pour the mixture through a strainer into a clean bowl.
4. Cool the egg custard to room temperature; this can be sped up by placing the bowl of custard over an ice bath and stirring constantly until it has cooled (do not to allow the mousse to set).
5. Whisk the heavy cream to form soft peaks, and gently fold it into the cooled custard to form a smooth mousse. Pour the mousse into the cheesecake pan and place into the refrigerator to chill for at least 3 hours. To serve, remove the torte from the cheesecake pan, dust with unsweetened cocoa powder, and decorate with roasted hazelnuts.