Description
To understand this dessert, we first need to distinguish it from a standard sponge cake. A Chocolate Hazelnut Torte with Ganache Glaze relies on ground nuts rather than wheat flour to provide structure. This technique results in a moist, fudgy interior that is significantly more intense in flavor than a traditional chocolate cake. Because the hazelnuts are toasted and finely ground, they release natural oils that keep the torte from drying out, even after it has been refrigerated.
Ingredients
For the Hazelnut Torte
1 cup (120 g) hazelnuts
6 oz (170 g) dark chocolate (60–70% cocoa), chopped
½ cup (115 g) unsalted butter
¾ cup (150 g) granulated sugar, divided
4 large eggs, separated
1 tsp vanilla extract
¼ tsp salt
2 Tbsp unsweetened cocoa powder (for pan)
For the Ganache Glaze
6 oz (170 g) dark chocolate, chopped
¾ cup (180 ml) heavy cream
1 Tbsp unsalted butter (optional, for shine)
Instructions
1. Prepare the Hazelnuts
Preheat oven to 350°F (175°C).
Toast hazelnuts on a baking sheet for 10–12 minutes, until fragrant.
Rub warm nuts in a towel to remove skins.
Cool, then finely grind in a food processor (stop before it becomes paste).
2. Make the Torte
Butter an 8-inch (20 cm) springform pan and dust with cocoa powder.
Melt chocolate and butter together over a double boiler or gently in the microwave. Cool slightly.
Whisk in ½ cup sugar and vanilla.
Add egg yolks one at a time, mixing well.
Stir in ground hazelnuts and salt.
In a separate bowl, beat egg whites until soft peaks form, gradually adding remaining ¼ cup sugar, beating to stiff peaks.
Gently fold egg whites into the chocolate mixture in 2–3 additions.
Pour batter into pan and smooth top.
Bake 30–35 minutes, until set but slightly moist in the center.
Cool completely in the pan, then remove.
3. Make the Ganache Glaze
Heat cream until just beginning to simmer.
Pour over chopped chocolate; let sit 2 minutes.
Stir until smooth; add butter if using.
4. Glaze the Torte
Place cooled torte on a rack over parchment.
Pour ganache over the top, letting it drip down the sides.
Let set at room temperature or refrigerate for 30 minutes.
Notes
For an extra touch of indulgence, garnish the torte with toasted chopped hazelnuts, chocolate curls, or a light dusting of cocoa powder. This rich dessert pairs beautifully with a dollop of lightly sweetened whipped cream or a scoop of vanilla or hazelnut ice cream. For clean slices, warm the knife slightly before cutting.
- Prep Time: 20minutes
- Cook Time: 35minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1slice
- Calories: 420kcal
Keywords: Flourless hazelnut chocolate cake, Gianduja inspired torte, Hazelnut cocoa cake with silk glaze, Dark chocolate nut torte