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Chocolate Hazelnut Torte

Submitted by: JustRightMenus


I haven't made this yet ... I'll update once I have. This looks like a recipe to try on the weekend. I'm the proud owner of a new springform pan, and I can't wait to use it!

Categories: cake, dessert

From the kitchen of:

Found online http://www.epicurious.com/recipes/food/views/Chocolate-Hazelnut-Torte-10876



6 oz bittersweet chocolate (not unsweetened), chopped

1 c. hazelnuts

a few additional hazelnuts, as garnish

2/3 c. plus 3 TB sugar

1 stick unsalted butter, softened

5 large eggs, whites separated from yolks

1 tsp vanilla

3/4 tsp salt




6 oz bittersweet chocolate (not unsweetened), chopped

1/2 c. heavy cream


Preheat oven to 375°.

Butter an 8 1/2" springform pan, and line the bottom with a round of wax paper. Then butter the paper also, and dust the pan with flour, knocking out excess.



Set a metal bowl over a pan of barely simmering water. Put the chocolate in the bowl, stirring until smooth. Cool.

Spread hazelnuts in a shallow baking pan and toast in the oven until they begin to turn a pale golden color. This should take 7 to 10 minutes. Cool hazelnuts completely. Discard any nut skins that rub off easily.

Transfer nuts to a food processor. Add in 3 TB sugar, and grind until fine.

In a large bowl, mix 2/3 c. sugar and the butter with an electric mixer until light and fluffy.

Add the yolks one at a time, beating well after each addition.

Beat in vanilla, salt, and melted chocolate. Then, beat in the nut/sugar mixture also.

Clean the beaters very well, and dry them. Then use the mixer to beat the egg whites with just a pinch of salt, in a clean bowl, until they hold stiff peaks.

Whisk about 1/4 of the whites into the chocolate mixture to lighten and fold the remaining whites in gently but thoroughly.

Spread batter evenly in the prepared springform pan.

Bake in the middle of the oven for 45-55 minutes, or until a toothpick comes out with crumbs stuck to it.

Cool completely while the torte is in the pan, on a rack. Then, remove the side of the pan. Invert onto a serving dish and discard the wax paper.



Put the chocolate in a small metal bowl.

In a small saucepan, bring the cream to a boil.

Pour the cream over the chocolate, and stir glaze until completely smooth. Let stand until thickened slightly - about 20 minutes.


Spread glaze evenly over top and side of torte. With a small icing spatula or a butter knife, make parallel lines across the top to create a design. Garnish the top and the bottom edge of the torte with chopped hazelnuts.



Serve with whipped cream or ice cream.