Chocolate Hazelnut Torte


Courtesy of Angela Giles, Blue Note Bakery

Note: Tastes great served with orange confit & crème friache.

Fairly difficult

Chocolate Hazelnut Torte


For 8 Serving(s)


  • 1/4 cups finely ground hazelnuts
  • 5 1/2 ounces toasted hazelnuts
  • 5 1/2 ounces bittersweet chocolate
  • 3 teaspoons lemon or orange zest
  • 6 egg yolks–room temperature
  • 1/4 cups sugar
  • 6 egg whites–room temperature
  • 1/4 cups sugar
  • powdered sugar and grated chocolate for dusting

Chocolate Hazelnut Torte Directions

  1. Preheat oven to 350°.
  2. Line 9” cake pan with parchment paper or grease with pan spray & finely ground hazelnuts.
  3. Grind the toasted nuts, chocolate and zest in a food processor, pulsing so as not to melt the chocolate.
  4. Whip yolks and sugar to full volume (approximately 3 minutes). Fold in chocolate and nut mixture. Whip whites and sugar to medium peaks but not dry.  Fold in whites to yolk mixture one-third at a time to lighten batter.
  5. Pour batter into prepared pan & place in preheated oven for 25-35 minutes or until top springs back when touched in the center.
  6. Let cool 15 minutes before removing from pan. Place on plate & dust with powdered sugar & grated chocolate.

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