1 hour. Serves 8 to 12
1 cup (2 sticks) butter
2 cups plus 2 tablespoons (11.5 ounces) powdered sugar
1 cup (3.6 ounces) almond flour
2/3 cup (2.9 ounces) cake flour
3/4 teaspoon salt
1 cup egg whites, from about 7 eggs
1/2 tablespoon hazelnut oil
1/4 cup chopped bittersweet chocolate
1/4 cup chopped roasted hazelnuts
2 to 3 tablespoons granulated sugar, for sprinkling
1. Brown the butter: In a medium saucepan, heat the butter over medium-low heat and cook until the butter melts and browns, taking on a nutty aroma, 8 to 10 minutes. Be careful not to overcook or the butter will burn. Remove from heat and cool to warm before using.
2. While the butter is cooling, prepare the pan: Grease a decorative 10-inch cake or tart pan with butter and flour, or line with parchment. Heat the oven to 375 degrees.
3. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl, sift together the powdered sugar with the almond flour, cake flour and salt. With the mixer running, or using a hand mixer, add the egg whites in a steady stream. Once combined, quickly add the hazelnut oil, then the butter, and mix just until combined; be careful not to overmix.
4. Pour the mixture into the prepared pan, filling the pan three-fourths of the way full. Sprinkle with the chopped chocolate and hazelnuts, as well as the granulated sugar. Bake until the torte is puffed and medium brown on top, about 35 minutes. Cool before serving.
EACH OF 12 SERVINGS
Protein 5 grams
Carbohydrates 39 grams
Fiber 2 grams
Fat 23 grams
Saturated fat 11 grams
Cholesterol 41 mg
Sugar 31 grams
Sodium 185 mg
NOTE: Adapted from Karen Hatfield of Hatfield's and the Sycamore Kitchen.