Rich and Creamy Chocolate "Cake" for Valentines or Galentines!
Have you tried a chocolate hazelnut tart before? Rich and creamy real chocolate filling with a delicious hazelnut crust and a sweet-tart raspberry sauce, this is the ultimate melt in your mouth dessert and a quick, easy "cake" recipe.
Quick and Easy Chocolate Hazelnut Tart-Easily Made Gluten Free
If you follow along or know me personally, you know I don't go for fussy or lengthy recipes. I love recipes that require minimal dishes, minimal time and minimal mess with NO sacrifice to flavour or texture.
This cake is inspired by my favourite flourless chocolate cake from Cakebread Bakery in Courtenay but in a faster, simpler form. I promise it won't disappoint!
For the perfect fruit sauce, make Easy Homemade Strawberry Coulis or Raspberry Coulis.
If you're looking for an easy traditional chocolate cake, try my small size Chocolate Cake Recipe or my Chocolate Almond Brownies and for something ultra easy and a little lighter, you might like these Chocolate Puff Pastries aka pain au chocolat.
For pure hazelnut bliss, you've gotta try the super easy and delicious Hazelnut Butter!
Gluten Free, Spicy or Fruity?
This cake is easily made gluten-free by substituting extra hazelnuts for the flour if you have gluten sensitive people at your table. Dress it up with whipped cream or the 3 ingredient Raspberry Coulis below.
I have also added a variation, if you like it spicy, add the chili flakes! Spicy chocolate is a Mexican classic and if you've ever tried chili with your chocolate, you'll know how delicious and mouth-watering this can be.
The fruitiness of the pepper goes nicely with the raspberry coulis. This may not be for most kids but try it if you like a little grown up zip with your chocolate.
Chocolate and Wine Pairing
If you want to make a luscious dessert even better, pair it with a special drink. My ultimate favourite pairing for a chocolate dessert is a sweet Oloroso Sherry. With it's nutty, toasty flavours and sweetness, it goes really well with the bittersweet chocolate and hazelnuts.
Of course a deep dark red wine is always welcome in the winter. A rich and peppery Syrah, a deep and dark Amarone or the less expensive ripasso are also great wine pairings.
I have a weakness for chocolate and nuts, can you relate? For a quick chocolate cookie fix, try these easy, no bake Chocolate Almond Cookies.
For more on what I'm cooking up, follow me on Instagram or Facebook and pop over to check our my shop closing out sale at West Coast Kitchen Garden (50% off everything until sold out!!!) You might also like my FREE printable weekly meal planner.
Cheers and happy cooking my Friends!
Chocolate Hazelnut Tart With Raspberry Coulis
- 1 c Hazelnuts (2 cups if you omit the flour)
- 2 tablespoon Coconut Sugar (or regular granulated sugar)
- 1 c All purpose Flour (use the extra hazelnuts to make this gluten free)
- ¼ c Salted Butter, melted If using unsalted butter, add ¼ teaspoon salt.
- 2 c Whipping Cream
- 2 tbsp Coconut Sugar (or regular granulated sugar)
- 1 teaspoon Vanilla
- 2 c Bittersweet or Semisweet Chocolate (chips or chopped) (about 4 oz)
- ¼ c Salted Butter, room temperature If using unsalted butter, add ¼ teaspoon salt
- ¾ teaspoon *Optional*Hot Pepper Flakes* If you want a Mexican spin on this cake, add in some hot pepper flakes for a spicy and delicious twist.
- Preheat oven to 350'F. Lightly grease or line a 9" tart pan or pie plate with parchment paper. If planning to remove from pan before serving, line bottom of baking dish with a round of parchment paper. (Alternately you can use a 9" pie plate, square baking dish or a tart pan with removable sides. This tart comes out of a removable sided tart pan easily for an elegant presentation.)
- In a food processor, pulse nuts, sugar and salt until finely ground. Add flour and pulse until blended then add melted butter and pulse until crumbly and combined. Pour into tart pan or pie plate and press mixture evenly over bottom and about 1 inch up sides.
- Bake on middle rack 20 min or until golden brown and let cool.
- In a small saucepan, add cream, sugar, vanilla, salt and chili flakes if using and bring just to a simmer and then turn off heat.
- Pour chocolate into hot cream and let sit 5 min. Stir gently until fully incorporated and smooth.
- Add butter in tablespoon sized chunks and stir gently until glossy and well combined.
- Immediately pour into crust while chocolate filling is still warm. Refrigerate uncovered at least 1 hour or overnight. (If leaving overnight, cover once cool to prevent drying out.) Serve in wedges with raspberry coulis (recipe below).
Raspberry Coulis (Raw, Vegan, Delicious!)
- 2 c Raspberries
- ⅓ c Sugar
- 1 tablespoon Lemon Juice (Fresh)
- Add all ingredients to food processor or blender and puree just until blended. Don't puree too long or the seeds will start to break up and make your sauce granular.
- *Optional: You can strain the seeds out of the sauce with a fine mesh strainer.