Chocolate Hazelnut Torte
2 cups hazelnut
1/3 cup cocoa
1 t baking powder
1/4 t salt
1/2 cup (I stick) butter, melted
1 t vanilla
1/4 cup erythritol (optional)
sweetener equivalent to 1 cup sugar
1/2 cup water
Heat oven to 350 F. Grease a 8 or 9″ round pan or spring form pan.
Process pecans in food processor – pulse until they are meal – but they won’t get quite as small as corn meal. Add the rest of the dry ingredients and pulse again. Add the wet ingredients and process until well-blended. Pour into pan and bake. The exact time will vary with the pan. Start checking at about 25 minutes until toothpick inserted in center comes out clean.
Cut when cool. If desired, serve with homemade whipped cream and/or chocolate sauce.