Easy & Delicious Chocolate Hazelnut Torte – Perfect Dessert Recipe
This Chocolate Hazelnut Torte is the perfect fusion of intense dark chocolate and toasty hazelnuts, creating a dessert that’s both elegant and irresistible.
Don’t let the fancy name fool you – this torte is surprisingly simple to make. With its low flour content, you won’t have to worry about overworking the gluten. The only slightly tricky part might be melting the chocolate, but if you know your way around a double boiler, you’re golden!
Once you’ve tackled the chocolate and nuts, it’s smooth sailing. Just mix, pour, and bake. Before you know it, you’ll have a gorgeous, decadent chocolate cake that will have everyone thinking you’re a baking prodigy. A dusting of powdered sugar is the perfect finishing touch, elevating this simple recipe to a show-stopping dessert.
The beauty of this torte lies in its versatility. Feel free to experiment with different chocolate intensities to suit your taste. Whether you prefer the bold bite of 70% dark chocolate or the creamy sweetness of milk chocolate, this recipe adapts beautifully. The hazelnuts provide a delightful toasty flavor, while a generous splash of vanilla balances the rich chocolate. A hint of cinnamon adds that little extra something, but feel free to double it if you’re feeling adventurous!
So, are you ready to unleash your inner pastry chef? Let’s dive in and create a chocolate hazelnut masterpiece that will have everyone begging for seconds!
Ingredients
- 6 ounces dark chocolate (65-70%), chopped
- 5 ounces of whole hazelnuts (1 heaping cup)
- 1/2 cup (1 stick) butter, at room temperature
- 1/2 cup plus 2 tablespoons sugar
- 4 large eggs, at room temperature
- 1 1/2 teaspoons vanilla
- 1/4 cup flour
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- Powdered sugar for garnish
Directions
- Preheat your oven to 400°F (200°C) and position the rack in the middle. Grease an 8-inch round cheesecake pan or springform pan with butter and set aside.
- Create a makeshift double boiler by bringing a small pot of water to a boil, then reducing the heat to low. Place a heatproof bowl on top, making sure it doesn’t touch the water. Add the chopped chocolate and stir constantly until it’s completely melted. Remove from heat and let it cool.
- Spread the hazelnuts on a rimmed baking sheet and roast them in the preheated oven for about 6 minutes, or until they’re golden brown. Once done, let them cool completely. Lower the oven temperature to 350°F (180°C).
- Time for a little nut massage! Using a dry, rough washcloth, rub the cooled hazelnuts together to remove most of the skins. Then, transfer them to a food processor and pulse until they resemble coarse sand – about 10 to 12 short pulses should do the trick. Be careful not to overdo it, or you’ll end up with hazelnut butter!
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until it’s light and fluffy, about 2 minutes. Add the eggs and vanilla, mixing until well combined.
- Next, add the flour, salt, and cinnamon, beating for another 30 seconds. Now for the star ingredients – pour in the ground hazelnuts and cooled melted chocolate. Beat everything together for about a minute until you have a uniform, chocolatey batter.
- Pour your beautiful batter into the prepared pan and slide it into the oven. Bake until a toothpick inserted in the center comes out with just a few matte-looking chocolate streaks, about 30 minutes. The middle might still look slightly underdone, but that’s okay as long as the toothpick isn’t covered in wet batter. Once it’s done, remove the cake from the oven and let it cool in the pan on a cooling rack.
- Once your torte has cooled completely, carefully remove the sides of the pan. Invert the cake onto a serving platter. Let it sit for about 20 minutes, then dust it liberally with powdered sugar for that professional patisserie look.
- Serve immediately and watch as your guests swoon over your baking prowess, or if you have superhuman willpower, you can wrap it in plastic and store it in the refrigerator for later enjoyment.
A Note on Variations
While this recipe is a classic, don’t be afraid to put your own spin on it. If roasting hazelnuts seems daunting, you can use 3/4 cup of pre-ground hazelnut flour instead. Almond flour works beautifully too if you’re in the mood for a different nutty flavor. Remember, baking is part science, part art – so let your creativity shine!
Nutritional Facts
| Nutrition Facts | |
|---|---|
| Servings: 8 to 10 | |
| Amount per serving | |
| Calories | 368 |
| % Daily Value* | |
| Total Fat 27g | 35% |
| Saturated Fat 11g | 56% |
| Cholesterol 99mg | 33% |
| Sodium 264mg | 11% |
| Total Carbohydrate 26g | 10% |
| Dietary Fiber 3g | 12% |
| Total Sugars 18g | |
| Protein 6g | |
| Vitamin C 1mg | 3% |
| Calcium 46mg | 4% |
| Iron 3mg | 18% |
| Potassium 264mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Serving Suggestions
This Chocolate Hazelnut Torte is a star on its own, but if you want to take it to the next level, consider serving it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a truly indulgent experience, drizzle each slice with a bit of warm chocolate sauce or sprinkle with extra toasted hazelnuts. Pair it with a strong cup of coffee or a glass of dessert wine for the perfect end to any meal.
Storage Tips
If you manage to have any leftovers (which, let’s be honest, is unlikely!), you can store this torte in an airtight container in the refrigerator for up to 5 days. Just be sure to bring it to room temperature before serving to fully enjoy its rich, fudgy texture. You can also freeze individual slices for up to 3 months – perfect for when those chocolate cravings hit!