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Gluten-Free Chocolate Hazelnut Dream Torte
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Prep Time:
30 minutes
Total Time:
2 hours 10 minutes
Indulgent hazelnut torte with luscious white chocolate glaze.
Ingredients:
  • 2/3 cup whole hazelnuts
  • 1 box (15 oz) Betty Crocker™ Gluten Free Devil's Food Cake Mix
  • 1 stick (1/2 cup) butter, softened
  • 1 can (14 oz) sweetened condensed milk
  • 2 squares (1 oz each) white chocolate, chopped
  • 1 teaspoon gluten-free vanilla
Instructions:
  • Preheat the oven to 350°F. Spread hazelnuts in a single layer on a baking pan and toast for 8 to 10 minutes until golden brown and fragrant. Transfer the hot nuts to paper towels and gently rub them together to remove the skins. Let them cool down. In a food processor or blender, finely grind half of the hazelnuts. Chop the rest of the hazelnuts and set aside.
  • Grease the bottom of an (8- or 9-inch) round pan generously. If using a dark or nonstick pan, lower the oven temperature to 325°F.
  • In a large bowl, mix ground hazelnuts, cake mix, water, butter, and eggs on low speed for 30 seconds, then increase to medium speed for 2 minutes, scraping the bowl occasionally. Pour the batter into the pan and bake for 43 to 48 minutes or until a toothpick inserted in the center comes out clean. After baking, let it cool for 10 minutes, run a knife around the inside edge of the pan, and then transfer the cake to a wire rack to cool completely.
  • In a small heavy saucepan, melt white chocolate with sweetened condensed milk over medium heat until smooth. Cook and stir for 7 to 10 minutes on medium-low heat until slightly thickened. Remove from heat and cool for 10 minutes. Add vanilla and mix well.
  • Divide the cooled cake in half horizontally. Lay the bottom layer, cut side up, on a serving plate. Spread half of the white chocolate mixture over the cake and sprinkle with half of the chopped hazelnuts. Place the top half of the cake over the filling, cut side down. Spread the remaining white chocolate mixture over the top, allowing some to drip down the sides. Sprinkle with the rest of the chopped hazelnuts. Refrigerate any leftover cake.

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