This elegant torte is made with ground toasted hazelnuts, melted dark chocolate, and whipped egg whites for a texture that’s rich yet slightly airy. It's layered (or topped) with a smooth chocolate ganache for a glossy finish, and is naturally gluten-free. Each bite is nutty, deep, and incredibly satisfying.
[cooked-sharing]
Yields10 ServingsPrep Time25 minsCook Time30 minsTotal Time55 mins
For the Torte
1 ½cupstoasted hazelnuts, finely ground
6ozdark chocolate (60–70%), chopped
½cupunsalted butter
¾cupgranulated sugar, divided
5large eggs, separated
1tspvanilla extract
¼tspsalt
Optional: 1 tbsp hazelnut liqueur (Frangelico)
For the Ganache Topping
½cupheavy cream
4ozdark chocolate, chopped
1tbspbutter (for sheen)
To Garnish
Toasted chopped hazelnuts
Cocoa powder or powdered sugar
Chocolate curls or shavings (optional)
Prep the Oven & Pan
1
Preheat oven to 350°F (175°C).
Grease a 9-inch springform pan, line the bottom with parchment, and lightly dust with cocoa powder.
Toast & Grind the Hazelnuts
2
If not pre-toasted: roast hazelnuts on a baking sheet for 8–10 minutes until skins crack and the nuts smell fragrant.
Rub in a kitchen towel to remove skins. Cool, then pulse in a food processor until finely ground (but not a paste).
Melt Chocolate & Butter
3
In a heatproof bowl, melt chocolate and butter together over a pot of simmering water (double boiler). Stir until smooth.
Remove from heat, stir in vanilla and optional liqueur, and let cool slightly.
Whip Egg Yolks & Sugar
4
In a bowl, beat egg yolks with ½ cup sugar until thick and pale.
Slowly whisk in the chocolate mixture, then fold in the ground hazelnuts.
Whip Egg Whites
5
In a clean bowl, whip egg whites with ¼ cup sugar and a pinch of salt until they form firm but not dry peaks.
Fold & Bake
6
Gently fold the egg whites into the chocolate-hazelnut batter in 3 additions—use a spatula and keep the volume!
Pour into prepared pan and smooth the top.
Bake for 30–35 minutes, or until the center is set and a toothpick comes out with moist crumbs.
Cool Completely
7
Let the torte cool in the pan for 10 minutes, then remove the sides of the springform pan.
Cool fully on a rack before topping.
Make the Ganache
8
Heat cream until just simmering, then pour over the chopped chocolate and butter in a bowl.
Let sit for 1 minute, then stir gently until glossy and smooth.
Pour over the cooled cake and spread with an offset spatula.
To Serve
9
Let ganache set for 30 minutes at room temperature or 1 hour in the fridge.
Garnish with toasted hazelnuts, chocolate curls, or dusting of cocoa.
Slice with a warm knife for clean edges.
Tips for Success
10
Fold egg whites gently—this provides the structure in place of flour.
Use quality chocolate for rich flavor.
Make a day ahead: it’s even better after chilling overnight!
Variations
11
Add orange zest to the batter for a citrus twist.
Replace ganache with a thin glaze of apricot jam for a more European style.
Serve with whipped mascarpone and berries for contrast.
Ingredients
For the Torte
1 ½cupstoasted hazelnuts, finely ground
6ozdark chocolate (60–70%), chopped
½cupunsalted butter
¾cupgranulated sugar, divided
5large eggs, separated
1tspvanilla extract
¼tspsalt
Optional: 1 tbsp hazelnut liqueur (Frangelico)
For the Ganache Topping
½cupheavy cream
4ozdark chocolate, chopped
1tbspbutter (for sheen)
To Garnish
Toasted chopped hazelnuts
Cocoa powder or powdered sugar
Chocolate curls or shavings (optional)
Directions
Prep the Oven & Pan
1
Preheat oven to 350°F (175°C).
Grease a 9-inch springform pan, line the bottom with parchment, and lightly dust with cocoa powder.
Toast & Grind the Hazelnuts
2
If not pre-toasted: roast hazelnuts on a baking sheet for 8–10 minutes until skins crack and the nuts smell fragrant.
Rub in a kitchen towel to remove skins. Cool, then pulse in a food processor until finely ground (but not a paste).
Melt Chocolate & Butter
3
In a heatproof bowl, melt chocolate and butter together over a pot of simmering water (double boiler). Stir until smooth.
Remove from heat, stir in vanilla and optional liqueur, and let cool slightly.
Whip Egg Yolks & Sugar
4
In a bowl, beat egg yolks with ½ cup sugar until thick and pale.
Slowly whisk in the chocolate mixture, then fold in the ground hazelnuts.
Whip Egg Whites
5
In a clean bowl, whip egg whites with ¼ cup sugar and a pinch of salt until they form firm but not dry peaks.
Fold & Bake
6
Gently fold the egg whites into the chocolate-hazelnut batter in 3 additions—use a spatula and keep the volume!
Pour into prepared pan and smooth the top.
Bake for 30–35 minutes, or until the center is set and a toothpick comes out with moist crumbs.
Cool Completely
7
Let the torte cool in the pan for 10 minutes, then remove the sides of the springform pan.
Cool fully on a rack before topping.
Make the Ganache
8
Heat cream until just simmering, then pour over the chopped chocolate and butter in a bowl.
Let sit for 1 minute, then stir gently until glossy and smooth.
Pour over the cooled cake and spread with an offset spatula.
To Serve
9
Let ganache set for 30 minutes at room temperature or 1 hour in the fridge.
Garnish with toasted hazelnuts, chocolate curls, or dusting of cocoa.
Slice with a warm knife for clean edges.
Tips for Success
10
Fold egg whites gently—this provides the structure in place of flour.
Use quality chocolate for rich flavor.
Make a day ahead: it’s even better after chilling overnight!
Variations
11
Add orange zest to the batter for a citrus twist.
Replace ganache with a thin glaze of apricot jam for a more European style.
Serve with whipped mascarpone and berries for contrast.
