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.
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.
12 servings