Coffee Crisp Torte

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This dessert takes be back. It tastes like the Coffee Crisp candy bar and that is just a whole lot of awesome!

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I love the texture of this cake – light crunchy meringue layers held together by a rich mocha buttercream…mmm…

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If you need a tasty gluten-free dessert, this is the one for you! If you don’t love Hazelnuts, you can definitely sub in almonds or pecans. Oh and this cake can be made up to 2 days in advance – BONUS!

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Hazelnut Mocha Tort

Meringue

  • 6 egg whites
  • Pinch of cream of tartar
  • 1 1/4 cup sugar
  • 75 g ground toasted hazelnuts
  • 1 Tbsp Frangelico (optional)

Preheat the oven to 250°F. Line 2 baking trays with parchment paper and trace four 8-inch circles.

Beat the egg whites and the cream of tartar until frothy. With the motor on high, add 1 tablespoon of sugar at a time and beat until the meringue is very thick and glossy (about 5 minutes). Fold in the hazelnuts.

Distribute the meringue across the four circles and even out with a spatula. On one circle, leave decorative peaks (this will be your top meringue layer). You can also do this using a piping bag.

Bake for an hour switching half way through, turn off oven, leave the door ajar and cool the meringues in the oven.

Buttercream

  • 1 cup butter, room temperature
  • Pinch of salt
  • 1 shot espresso
  • 1 Tbsp Frangelico (optional) or 1 Tbsp milk
  • 2 2/3 cup icing sugar
  • 1 Tbsp cocoa

Beat the butter and until very light. Add the espresso, 1 Tbsp cocoa and 1 cup of icing sugar and beat in for 1 minute. Add the Frangelico and 1 more cup of icing sugar and beat for another minute. Add the remaining icing sugar and beat for 2-3 minutes until very light and fluffy.

Assembly

  • 1/2 cup sliced almonds, toasted
  • 2 tsp cocoa powder, for dusting

Place one meringue layer onto your cake plate and top with a quarter of your buttercream. Repeat two more times. Place your top meringue over the cake and spread the remaining buttercream around the edge of the cake. Gently press the almonds into the sides of the cake. Chill the cake for at least 4 hours to set.

Remove from fridge about 10-15 minutes before serving and dust with cocoa powder.

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