This Hazelnut Torte is a flourless, European-style cake that’s rich, moist, and delicately nutty, made primarily with ground hazelnuts and eggs for a naturally gluten-free treat. It’s topped with a glossy dark chocolate ganache, making it a showstopper for celebrations or intimate dinner parties. The texture? Think tender, airy sponge with a melt-in-your-mouth finish.
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Preheat your oven to 350°F (175°C).
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Spread hazelnuts on a baking sheet and toast for 10–12 minutes until fragrant.
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Wrap warm hazelnuts in a kitchen towel and rub to remove most skins.
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Once cool, pulse hazelnuts in a food processor until finely ground (like almond flour, not paste).
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In a large bowl, whisk egg yolks with half the sugar (3/8 cup) and vanilla extract until pale and thick.
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In a separate clean bowl, beat egg whites with salt and cream of tartar until soft peaks form.
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Gradually add the remaining sugar and beat to stiff, glossy peaks.
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Fold the ground hazelnuts into the yolk mixture.
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Gently fold in 1/3 of the egg whites to lighten, then carefully fold in the rest until fully incorporated.
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Line the bottom of a 9-inch springform pan with parchment; grease the sides.
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Pour the batter into the pan and smooth the top.
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Bake for 30–35 minutes or until golden and a toothpick comes out clean.
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Cool in the pan for 10 minutes, then release the sides and cool completely on a rack.
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Heat heavy cream in a saucepan until just simmering.
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Remove from heat, add chopped chocolate, and let sit for 2 minutes.
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Stir until smooth, then stir in butter.
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Let cool slightly until thick but pourable.
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Once the cake is completely cool, pour ganache over the top.
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Use a spatula to gently spread it to the edges, allowing a slight drip down the sides.
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Garnish with chopped toasted hazelnuts, gold leaf, or chocolate curls if desired.
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Serve slices with unsweetened whipped cream or raspberry coulis for contrast.
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Make Ahead: Cake can be made a day in advance and stored airtight; add ganache just before serving.
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For an ultra-smooth finish, strain the ganache before pouring.
Ingredients
Directions
-
Preheat your oven to 350°F (175°C).
-
Spread hazelnuts on a baking sheet and toast for 10–12 minutes until fragrant.
-
Wrap warm hazelnuts in a kitchen towel and rub to remove most skins.
-
Once cool, pulse hazelnuts in a food processor until finely ground (like almond flour, not paste).
-
In a large bowl, whisk egg yolks with half the sugar (3/8 cup) and vanilla extract until pale and thick.
-
In a separate clean bowl, beat egg whites with salt and cream of tartar until soft peaks form.
-
Gradually add the remaining sugar and beat to stiff, glossy peaks.
-
Fold the ground hazelnuts into the yolk mixture.
-
Gently fold in 1/3 of the egg whites to lighten, then carefully fold in the rest until fully incorporated.
-
Line the bottom of a 9-inch springform pan with parchment; grease the sides.
-
Pour the batter into the pan and smooth the top.
-
Bake for 30–35 minutes or until golden and a toothpick comes out clean.
-
Cool in the pan for 10 minutes, then release the sides and cool completely on a rack.
-
Heat heavy cream in a saucepan until just simmering.
-
Remove from heat, add chopped chocolate, and let sit for 2 minutes.
-
Stir until smooth, then stir in butter.
-
Let cool slightly until thick but pourable.
-
Once the cake is completely cool, pour ganache over the top.
-
Use a spatula to gently spread it to the edges, allowing a slight drip down the sides.
-
Garnish with chopped toasted hazelnuts, gold leaf, or chocolate curls if desired.
-
Serve slices with unsweetened whipped cream or raspberry coulis for contrast.
-
Make Ahead: Cake can be made a day in advance and stored airtight; add ganache just before serving.
-
For an ultra-smooth finish, strain the ganache before pouring.