I mean, come onnnn. Chocolate, hazelnut, honey, praline, ganache AND it’s clean?! That’s right, it’s refined sugar free, processed crap free, dairy free and gluten free. It is made lovingly with wholesome ingredients and none of the bad stuff. This beauty of a torte is just one of many clean eating desserts in the new Clean Cakes recipe book by Henrietta Inman. I’m super excited because I get to share the recipe for this chocolate slice of Heaven with you all, plus I have a copy of the book to give away! Keep reading to find out how to enter.
Henrietta is a skilled pastry chef and owner of Henrietta Inman Pâtissière and Hen’s Clean Cakes. Her new book, Clean Cakes is full of mouth-watering clean eating desserts such as showstopper cakes, energy-boosting muffins, wholesome loaves, raw desserts, tarts and pies. Clean Cakes is an ideal book for those of us wanting to satisfy our pesky sweet tooth without piling on the pounds, or those of us wanting to eliminate gluten, dairy or refined sugar from our diet.
I’m honestly so impressed with the desserts in this book as is my boyfriend, Michael. He has told me he is willing to try any dessert that I make from this book and that he is expecting to do so on a weekly basis. Men! Although I can’t really argue when I want to try all of the recipes myself. Starting with this clean eating Chocolate torte for Valentine’s Day, of course.
Clean Eating Chocolate Hazelnut Torte
- 1/3 cup hazelnut butter
- 1/3 cup almond butter
- 1 tbsp raw honey
- 2 tbsp Palmyra nectar powder
- 1/4 tsp Himalayan pink salt
Chocolate and hazelnut torte
- 1 1/8 cup hazelnuts preferably activated dried
- 100 g dark chocolate 85% cocoa solids
- 1/2 cup coconut oil
- 1/3 cup praline paste see above
- 3 eggs separated
- 1/2 tsp Himalayan pink salt
- 2 tsp vanilla extract
- 1/3 cup Palmyra nectar powder
Honey praline ganache
- 90 g dark chocolate 85% cocoa solids
- 120 g the rest of the praline paste
- 100 ml hazelnut milk
- scant 2 tbsp raw honey
- Preheat the oven to 170 C / 325 F / Gas Mark 3. Grease and line the bottom of a 23cm (9 inch) springform cake tin with coconut oil.
- To make the homemade praline paste, mix everything together well and set aside.
- To make the torte, line a baking tray and toast the hazelnuts for about 7 minutes. Set aside 60g of the hazelnuts for the topping. Remove the skins from the remaining hazelnuts and blitz in a food processor until as fine as possible.
- Slowly melt the chocolate over a bain-marie then add the coconut oil. When everything has melted, remove from the heat and add the measured praline paste. Stir to combine. Add the ground nuts, egg yolks, half the salt and the vanilla extract to the chocolate mix.
- Whip the egg whites with the remaining salt until fully whipped and firm, add the Palmyra nectar powder and whip a little more to combine. You should have soft, caramel-coloured peaks. Very gently fold the egg whites into the chocolate mix, about a third at a time. Mix until just combined and do no overmix – it should look like a light chocolate mouse.
- Pour into the prepared tin and bake for 10 minutes, rotate and bake for another 5 minutes. A skewer inserted in the centre should come out clean, the top should be light but firm to touch, and you should hear air bubbles popping when you touch it. Leave to cool in the tin then demould.
- To make the ganache, melt the chocolate over a bain-marie. Take off the heat and stir in the praline paste. In a small saucepan, warm the hazelnut milk with the honey. When it is warm and the honey has dissolved, gradually pour it over the chocolate, stirring continuously until a thick and glossy emulsion forms. Cover the surface with baking parchment and leave in a cool place for about 1 hour until the cake has completely cooled and the ganache has thickened. Stir the ganache lightly and spread it over the cooled cake using a palette knife (frosting spatula). For a firmer set ganache, just leave it for a little longer. Chop the remaining hazelnuts in half, scatter them over the ganache and serve.
- This torte is lovely with whipped vanilla coconut cream and keeps for up to five days in the fridge. It freezes well too, with the ganache on top!
If you’d like to get your hands on a free copy of Henrietta’s Clean Cakes recipe book then simply comment on this post saying why you’d like the book. It can be as simple or as detailed as you like. You have until midnight (GMT) on Tuesday 9th February to enter, then I shall pick a winner at random from the comments. The giveaway is open to residents of the UK and Ireland only. Good luck!
Let me know if you make this recipe and send me pictures if you do. Good luck if you choose to enter the giveaway to win a copy of the book, I can’t wait to read your comments!
My copy of Clean Cakes was gifted to me for review purposes. My reviews are always honest, that is my promise to you. The image of the chocolate and hazelnut torte is from the Clean Cakes recipe book, the recipe and wording of the recipe is Henrietta Inman’s.