Orange Chocolate Hazelnut Torte with Hazelnut Caramel Topping
Sometimes you just have to do what you have to do. And I might have gone a little over the top here but boy, is it awesome! And the holidays are coming up so it’s time to have some fun. You are never going to hear me tell you to have a raw dessert for breakfast but every once in a while, it’s fun to indulge a bit. Why would you serve chocolate cake when you can serve this?
Hazelnuts, cacao and orange, oh my! The crazy thing is that this beautiful torte is relatively easy to throw together and will keep well so you can make it ahead of time if you are entertaining.ย The chocolate layer is an orange-cacao ganache studded with hazelnuts and the top layer is a orange caramel studded with hazelnuts! It is orange-chocolate-hazelnut heaven.
As we enter into the holiday season, it’s fun to have some extra special recipes in your repertoire and this one will fit the bill perfectly.
Orange Chocolate Hazelnut Torte with Hazelnut Caramel Topping
serves 8-10
Crust
- 1 cup hazelnuts
- 3 dates, roughly chopped (soft)
- 1 tablespoon water (as needed)
- Place hazelnuts in food processor and pulse until nuts are finely chopped.
- Add the dates and water. Pulse until well combined and crust sticks together.
- Pat into the bottom of a nine-inch spring form pan
Ganache Layer
- 1 cup cacao powder
- 1 cup organic maple syrup (not raw)
- 1/2 cup coconut oil, melted
- 1 cup hazelnuts, coarsely chopped
- 1 teaspoon Organic Orange Flavor
- 3 tablespoons orange zest
- Pinch Himalayan salt
- Whisk together cacao powder, maple syrup and coconut oil until smooth (set aside a little for the top).
- Stir in, by hand, hazelnuts, orange essence, orange zest, and salt.
- Pour over crust and refrigerate at least 30 minutes but not over an hour (if it get’s to hard, the topping won’t stick).
Caramel Layer
- 1 cup coconut butter, softened (this is not coconut oil)
- 3/4 cup organic maple syrup
- 1/4 cup orange juice
- 1 cup hazelnuts, chopped
- 2 tablespoons orange zest
- Whisk together coconut butter, maple syrup and orange juice until smooth.
- Stir in hazelnuts and orange zest.
- Refrigerate for 20 minutes, stir, refrigerate again for another 20 minutes, stir and then pat onto top of ganache layer. Alternatively, you can just pour it over the ganache layer with out the refrigeration steps. The refrigeration will introduce some texture.
- Top with ganache you set aside (you may have to re-warm it) and orange zest. Refrigerate at least 6 hours, preferably overnight.
Heidi S wrote on November 15, 2013
What exactly is orange essence? Is it the same thing as orange extract? Or did you mean orange essential oil? Where did you get orange essence from? Thank you!
P.S. Photos are gorgeous like always ๐
Mary Mc Cullagh wrote on January 3, 2016
orange essence is an artificial flavoring and orange extract is actually extracted from the orange so it is natural flavoring, not sure about essential oils, i think they are what u burn in your wee candle holders, but you can get the extract in most big supermarkets now, hope that helped x
Susan wrote on January 3, 2016
Essential oils are oils that are distilled from plants. When using them for cooking, be sure to use food grade essential oils. I love them as they are pure and very flavorful. Cheers!
Stacy L wrote on November 15, 2013
Susan, you are rawmazing. I am going to make this one myself, but probably use a smaller tartlet pan or something because I would be too tempted to eat the whole thing by myself!
Happy holidays!
Jennine Csizmas wrote on November 15, 2013
OMG! The pictures alone are making me salivate. Yum!
Raine wrote on November 15, 2013
This looks amazing! I can’t wait to try it!
Thanks for so many wonderful recipes! I have to get busy learning to “bake” raw!
Isis- Little Mountain Haven wrote on November 15, 2013
You make the most AMAZING & BEAUTIFUL food. What a wonderful talent to have, and even better that your sharing it with the world!
Jennifer wrote on November 15, 2013
Definitely going to make this!
Laura-Jane wrote on November 15, 2013
Oh. My. That is a gorgeous tort! If I made it, I don’t know if it would last until the guests arrived!
Marta @ What Should I eat for breakfast today wrote on November 15, 2013
I think I have to make this tort, as I have to do what I have to do ๐
sadhana wrote on November 14, 2013
that looks so awesome can’t wait to get some missing ingredients and make it