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.
Yields 10 Servings Servings Quarter (2.5 Servings) Half (5 Servings) Default (10 Servings) Double (20 Servings) Triple (30 Servings) Prep Time 25 minsCook Time 30 minsTotal Time 55 minsFor the Torte
1 ½ cups toasted hazelnuts, finely ground
6 oz dark chocolate (60–70%), chopped
½ cup unsalted butter
¾ cup granulated sugar, divided
5 large eggs, separated
1 tsp vanilla extract
¼ tsp salt
Optional: 1 tbsp hazelnut liqueur (Frangelico)
For the Ganache Topping
½ cup heavy cream
4 oz dark chocolate, chopped
1 tbsp butter (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 ½ cups toasted hazelnuts, finely ground
6 oz dark chocolate (60–70%), chopped
½ cup unsalted butter
¾ cup granulated sugar, divided
5 large eggs, separated
1 tsp vanilla extract
¼ tsp salt
Optional: 1 tbsp hazelnut liqueur (Frangelico)
For the Ganache Topping
½ cup heavy cream
4 oz dark chocolate, chopped
1 tbsp butter (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.
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