Chocolat
Chocolate-Hazelnut Torte - Series 5
This sinful torte is so rich that the tiniest sliver will satisfy your
wildest chocolate cravings. Besides, can you think of a better combination
than chocolate, creamy custard and hazelnuts? Personally, I can't. Enjoy the
binge!! Go ahead, it's still low-fat. Hard to believe, decadence without
guilt.

What You'll Need
pastry dough
8 tablespoons light olive oil
1/4 cup brown rice syrup
2 tablespoons almond butter
1 cup whole wheat pastry flour
pinch sea salt
1/4 cup unsweetened cocoa powder
custard
1⁄2 cup amasake-almond flavor
1⁄2 cup brown rice syrup
2 tablespoons barley malt
2 tablespoons kuzu-dissolved in 4 tablespoons cold water

chocolate cream
3 ounces malt sweetened, non-dairy chocolate chips
1 teaspoon grain coffee-dissolved in a bit of cold water
1⁄2 cup amasake-almond flavor
1 cup hazelnuts-lightly toasted and minced

Instructions
To prepare the pastry, whip together the oil, rice syrup and almond butter.
Mix together the flour and cocoa powder and sift into the wet ingredients.
Mix well. Gather the dough into a ball and flatten it slightly. Wrap in
waxed paper and chill for 2 hours.
Preheat the oven to 325o and roll out the chilled dough into a thick disc
on a lightly floured surface or between waxed paper. Transfer the pastry to
a lightly oiled 8-inch tart pan, gently pressing the dough into the sides
and bottom to create an even crust-about 1/8-inch thick. Prick all over with
a fork and freeze for 10 minutes. Then bake the shell for 12-15 minutes. The
crust will still feel soft upon removal from the oven. That's okay. It will
set up. If you overbake it, it will become too hard and lose its cookie-like
texture. Set aside to cool.
To prepare the custard, heat the amasake through over low heat. Stir in
dissolved kuzu until mixture thickens, about 3 minutes. In a separate
saucepan, heat the rice syrup and barley malt until they foam. Immediately
stir into the custard. Set aside to cool.
To prepare the chocolate cream, place the chocolate pieces in a
heat-resistant bowl and stir in the grain coffee. In a small saucepan, bring
the amasake to a boil and pour it over the chocolate. Stir until the
chocolate melts and the mixture is smooth.
Reserve a small handful of hazelnuts for garnish. Pour the cooled custard
into the tart shell and spread evenly. Sprinkle the remaining crushed nuts
over the custard. Carefully pour the chocolate cream on top and spread
evenly over custard. Arrange remaining crushed hazelnuts around the edge of
the tart to form a decorative edge. Chill until firm, about 1 hour. Makes
10-12 servings.