Torta Di Nocciole

Torta Di Nocciole

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Torta Di Nocciole
25/08/2016
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Preparation60 min.
Тotal60 min.
Servings8
"We`re not addicted to cakes but we just can`t resist this chocolate wonder with whole hazelnuts."

Ingredients

  • for the layer
  • hazelnuts - 1/2 cup
  • coconut - 1/2 cup
  • cocoa - 1 tbsp powdered + 1 tbsp ground cocoa beans
  • honey - 1 tbsp
  • vanilla - 1/2 tsp
  • sea salt - a little
  • for the cream with chocolate
  • cashews - 2 cups, raw
  • honey - 1/2 cup
  • cocoa - 1 cup
  • water - 1/4 cup
  • coconut oil - 1/4 cup, raw
  • cocoa butter - 1/4 cup
  • vanilla - 3 tbsp, natural extract
  • hazelnuts - 2/5 cup (100 g), raw
  • sea salt - 1/4 tsp
measures

How to cook

To make the layer: put the hazelnuts in a blender and blend them until they turn to powder. Add the coconut and mix.

Add the rest of the ingredients and stir energetically until they are all well mixed. If needed, add 1/2 - 1 tsp of water, so the mixture doesn't stick to your fingers.

Pour the mixture into a cylindrical ring (8″ (20 cm)) and press lightly with your fingers.

To make the cream with chocolate: put the cashews, water and salt in a blender and blend well. Add the honey, vanilla extract and cocoa and stir well until all of the ingredients are mixed and the mixture becomes smooth and creamy.

Finally, add the coconut oil and cocoa butter and stir them. Pour the mixture onto the layer, add the hazelnuts, distribute them well all over the entire surface and put the cake in the fridge for at least 8 hours.

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