Fudge Glaze (Jewish)

This recipe uses a vegan cooking technique: puréeing nuts and water, then straining the liquid to make a milk substitute. This glaze pairs well with Chocolate Torte.

1½ cups whole blanched hazelnuts
2 cups sugar
2/3 cup cocoa powder
1 vanilla bean
8 Tbsp. (1 stick) butter
pinch sea salt

Place hazelnuts and 1½ cups water in blender.  Blend until fine, 30 seconds. Set a fine sieve over a small bowl, and pour blended mixture through.  Reserve purée left in sieve for Chocolate Torte. In another bowl, whisk together 1 cup sugar and cocoa powder; set aside.

Place 1 cup nut liquid in saucepan with vanilla seeds, margarine, remaining 1 cup sugar, and salt. Bring to full boil. Whisk in cocoa mixture; return to boil.  Remove from heat; let cool 30 minutes.  Store in airtight container; refrigerate.

Makes 1¾ cups.