Little Black Dress of Desserts

We love our nuts in the Pacific Northwest, especially hazelnuts. When you throw in a little chocolate even the French would agree life doesn’t get much better.

Here’s a chocolate-nut torte I have been making for so long, I have no record of the original source.  What I do know is this combination has been making folks happy for quite a while.  A chocolate center is surrounded by a bottom citrus laced cookie crust and crowned with a gooey, crunchy, layer on top.

choc-nute-torteIt is easy on the cook because it is made in three simple steps.  The crust is a snap with the help of a food processor. It’s pressed into the bottom of a springform or other easy access pan and briefly baked until set.

Hot out of the oven, a few handfuls of excellent chocolate are scattered across the crust, left briefly to melt, then spread evenly across the bottom.

Meanwhile, the top layer is whizzed up in the same food processor bowl. A couple of eggs are whipped well, brown sugar, a few dry ingredients are added to stabilize the batter, and chopped nuts are thrown in to pull it all together. In the blink of an eye, it is spread over the chocolate and back in the oven it goes for a brief 20 minutes.

Beyond this simple execution, the torte is nearly indestructible—especially if kept in its protective pan for transport. It does not need to be refrigerated for a day or so. Take it down the road to a potluck or dessert at a friend’s house. Unmold to a platter, give it a light dusting of confectioners’ sugar, and finish with a sprinkling of nuts. You’ve got a dessert for all occasions.

Chocolate Hazelnut Torte

Ingredients
Crust
1 1/2 cups all-purpose flour
1/2 cup light brown sugar
1 1/2 teaspoons grated orange rind
1/4 teaspoon salt
1/2 cup chilled butter, cut up
1/2 package semisweet chocolate chips (6 oz.)
Filling
2 large eggs
1 cup light brown sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon vanilla
1 1/2 cups hazelnuts or walnuts, chopped (6 oz.)

Additional:  powdered sugar for dusting,  toasted nuts for garnish

Directions

  1. Preheat oven to 375° F.
  2. For crust, combine flour, sugar, grated rind and salt in food processor; cut in butter and whirl until crumbly.  Press evenly on bottom of 8″ or 9″ springform or tart pan.  Bake at 375° F for about 10 minutes, until firm to touch.
  3. Sprinkle with chocolate chips, let stand 2 minutes to melt the chocolate; spread evenly over the crust with spatula.
  4. For filling, beat eggs until frothy; add sugar, flour, baking powder, salt and vanilla, and stir until smooth.  Fold in nuts.  Spread over chocolate.  Bake at 375° F for 20 minutes longer, until the top is firm and golden.
  5. Cool completely.  Remove from pan and dust lightly with powdered sugar and top with nuts. Store in cool place up to 24 hours, do not refrigerate.  Serves 8.

Holiday Bon Bons and Changing Times

There was a time when shipping was a reasonable part of the Christmas gifting equation.  I would create schedules for preparing, baking, wrapping, and shipping elaborate holiday gift baskets for friends and family. Often there was a theme; once everything was smoked: from cheeses, to sausages, salsas, jerky, and nuts.

As shipping rates escalated, packages got smaller. Now, I’ve pretty much abandoned the whole shipping idea. Instead I turn to Amazon Prime and send something obscure and generic—no doubt these gifts are appreciated just as much as previous crumbled cookies or the occasional exploding jar.

truffle-postThis year I really wanted to share my latest discovery of high flavored sweet treats made with raw (paleo approved) all natural ingredients featuring dried fruits, nuts, flavorings, and no additional sugar.

Of the two I made, I can’t decide whether I like the chocolate or the apricot more, but it doesn’t matter because they complement each other beautifully. The Raw Truffle Bites have high quality unsweetened cocoa powder, pulverized roasted hazelnuts and Deglet Noor dates, and rolled in cocoa powder. They are a bit like an adult Nutella nugget.

Their companion Apricot Almond Balls, are made with dried apricots flavored with grated lemon zest, pulverized almonds plus a few dates for sweetness, and then rolled in desiccated coconut for contrast. Use the best dried apricots you can find, the lemon zest really brings them to life and the almonds are the perfect counterpoint. You’ll find more on the apricots in my next post coming up.

Much like fine bon bons, I reasoned less is more here and the smaller quantities would certainly suffice. Thus, I settled on US Postal Service small flat rate boxes which meant in round numbers, 8.5”x5.5”x1.5” box/postage at $7.00 each; about as reasonable as it gets.

Marginally reminiscent of a candy box, it also meant that the box would likely hold only one layer deep.  After the complicated packaging of previous baskets this would be pretty straightforward; I was more concerned with the strength of the box to do its job.

The raw balls came together in a hurry and in no time I was filling individual candy cups. Next I strategically packed them in colorful beribboned cellophane bags along with gift ingredient labels. The packages were then snuggly bound in bubble wrap and slipped into their waiting boxes—no rattling or shifting here. According to all accounts they arrived safely and fairly unscathed.

Raw Truffle Bites

Inspired by Raw Brownie Bites at paleogrubs.com

Ingredients
1 1/2 cups roasted hazelnuts (walnuts or pecans) light chop
pinch of salt
1 cup pitted Deglet Noor dates (or other excellent quality), chopped
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder

Directions

  1. Add roasted hazelnuts and salt to food processor and process until nuts are finely ground.
  2. Add the dates, vanilla, and cocoa powder and process until mixture begins to come together. If necessary, add a couple drops of water at a time.
  3. Transfer the mixture into a bowl. Using a slightly rounded teaspoonful, roll with hands into small round balls and chill well. Roll in cocoa powder if desired. Yield: 17 – 20 truffles.

Note:  These are best eaten cold. Store in airtight container in refrigerator for about 1 week.