Chocolate Hazelnut Torte with Cheesecake Topping
Are you trying to decide between cheesecake or chocolate cake? Try this torte with a cheesecake topping. Grinding lightly toasted hazelnuts can be substituted for the hazelnut meal. Pascha organic bitter-sweet chocolate chips are excellent for melting chocolate. Be careful if using other chocolate chips as some do not melt well. Allulose is an excellent low-carb substitute for sugar. Good pure ingredients can make all the difference in nutritional value and flavor!
10 servings
INGREDIENTS:
Topping
8 ounces cream cheese, at room temperature
½ cup allulose sweetener
1 egg
½ cup sour cream
1 tablespoon hazelnut liqueur or ½ teaspoon hazelnut extract
Torte
8 ounces butter
8 ounces dark chocolate (Pascha bittersweet, 85% cacao chips)
9 ounces ground hazelnuts
6 eggs, separated
7 ounces allulose sweetener
1 tablespoon hazelnut liqueur or 1 teaspoon hazelnut extract
DIRECTIONS:
Topping
1. Preheat the oven to 350°F. Lightly coat an eight-inch springform pan with cooking spray. Line the bottom with parchment paper.
2. Beat the cream cheese until smooth with a hand mixer in a mixing bowl. Add the allulose and beat until smooth. Add the egg and beat until smooth, then add the sour cream and hazelnut liqueur and beat until smooth. Reserve at room temperature while making the cake batter.
Torte
1. Melt and stir the butter and chocolate in a stainless-steel bowl over a pan of simmering water. When melted, remove the bowl from the pan and stir in the hazelnut flour. Cool for five minutes.
2. Meanwhile, beat the egg yolks and allulose sweetener until pale in color, about five minutes, with a handheld mixer in a large mixing bowl. Stir in the chocolate mixture until thoroughly blended.
3. Beat the egg whites in a large, clean bowl until stiff peaks form. Be careful not to overbeat.
4. Stir the hazelnut liqueur into the chocolate mixture. Stir in a large dollop of whipped egg whites until thoroughly combined. Gently fold in the remaining egg whites. Spoon into the prepared pan and spread evenly. Gently spread topping over the batter to cover evenly.
5. Bake until the top is golden brown, and a toothpick inserted in the center comes out with bits of the topping but no torte batter, about fifty to sixty minutes. Place on a wire rack to cool completely for at least two hours.
6. Remove the pan sides from the side of the cake. Cut into serving pieces. Refrigerate in an airtight container for up to five days. Bring to room temperature before serving.
Chocolate Hazelnut Torte with Cheesecake Topping
Ingredients
- 8 ounces cream cheese, at room temperature
- ½ cup allulose sweetener
- 1 egg
- ½ cup sour cream
- 1 tablespoon hazelnut liqueur or ½ teaspoon hazelnut extract
- 8 ounces butter
- 8 ounces dark chocolate (Pascha bittersweet, 85% cacao chips)
- 9 ounces ground hazelnuts
- 6 eggs, separated
- 7 ounces allulose sweetener
- 1 tablespoon hazelnut liqueur or 1 teaspoon hazelnut extract
Instructions
- Preheat the oven to 350°F. Lightly coat an eight-inch springform pan with cooking spray. Line the bottom with parchment paper.
- Beat the cream cheese until smooth with a hand mixer in a mixing bowl. Add the allulose and beat until smooth. Add the egg and beat until smooth, then add the sour cream and hazelnut liqueur and beat until smooth. Reserve at room temperature while making the cake batter.
- Melt and stir the butter and chocolate in a stainless-steel bowl over a pan of simmering water. When melted, remove the bowl from the pan and stir in the hazelnut flour. Cool for five minutes.
- Meanwhile, beat the egg yolks and allulose sweetener until pale in color, about five minutes, with a handheld mixer in a large mixing bowl. Stir in the chocolate mixture until thoroughly blended.
- Beat the egg whites in a large, clean bowl until stiff peaks form. Be careful not to overbeat.
- Stir the hazelnut liqueur into the chocolate mixture. Stir in a large dollop of whipped egg whites until thoroughly combined. Gently fold in the remaining egg whites. Spoon into the prepared pan and spread evenly. Gently spread topping over the batter to cover evenly.
- Bake until the top is golden brown, and a toothpick inserted in the center comes out with bits of the topping but no torte batter, about fifty to sixty minutes. Place on a wire rack to cool completely for at least two hours.
- Remove the pan sides from the side of the cake. Cut into serving pieces. Refrigerate in an airtight container for up to five days. Bring to room temperature before serving.
Nutrition Facts
Calories
613.59Fat (grams)
56.35Sat. Fat (grams)
24.82Carbs (grams)
16.12Fiber (grams)
5.91Net carbs
10.21Sugar (grams)
6.22Protein (grams)
12.55Sodium (milligrams)
264.34Cholesterol (grams)
193.03The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.