Chocolate Hazelnut Torte

Printer-friendly version
This is a chocolate-y, nutty, melt-in-your mouth, tasty torte. Orginially created for Marya when she kept wanting me to make my Chocolate Hazelnut Cheesecake, but I would balk because it was too expensive and time consuming. This is much easier.



  • Toast 1c hazelnuts
  • Separate eggs and bring to room temperature

Preheat oven to 375

Prepare pan: 8" round cake or springform (wrap bottom in foil), spray with Baker's Joy or equivalent.


Melt in double boiler:

  • 1c semi-sweet chocolate chips (or 6oz chocolate)
  • 3/4c unsalted butter, in chunks (or 6oz)

Remove from heat and set aside.

Beat in mixer until pale and thick (~5 minutes or "ribbon"):

  • 4 egg yolks
  • 3/4c sugar

Blend in, then set aside:

  • chocolate mixture
  • 1/4c all-purpose flour
  • 1/2c toasted, ground hazelnuts

In a clean bowl, beat on medium until foamy:

  • 4 egg whites

Then add and beat on high until stiff, but not dry:

  • 1/8t cream of tartar

Fold a small amount of the egg whites into the chocolate mixture to lighten it. Then quickly fold in remaining egg whites.

Pour into pan, then put pan in water bath.

Bake 30-40 minutes until toothpick shows moist crumbs.

Cool completely in pan on wire rack.


In a double boiler, melt:

  • 1c semi-sweet chocolate chips (or 6oz chocolate)
  • 4oz unsalted butter
  • 1T light corn syrup

Decant cake upside down. Pour glaze over the top of the cake and spread quickly. Sprinkle remaining chopped, toasted hazelnuts over top. Leave at room temperature overnight.