Hazelnut Torte
Indulge in the rich, nutty elegance of this Hazelnut Torte—a decadent dessert that’s perfect for special occasions or a luxurious treat. This recipe features toasted hazelnuts finely ground to lend a warm, earthy flavor to a delicate cake base, complemented by layers of silky dark chocolate ganache. The addition of whipped cream adds a light, airy contrast, while a garnish of hazelnuts provides a delightful crunch and visual appeal. A harmonious marriage of rich textures and flavors, this torte is as stunning as it is delicious. With straightforward steps and an impressive presentation, it’s the ultimate dessert to wow your guests. Perfect for hazelnut lovers and dessert connoisseurs alike, this Hazelnut Torte is sure to become a favorite in your recipe collection!
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Ingredients
- 200 grams Hazelnuts
- 50 grams All-purpose flour
- 150 grams Unsalted butter (softened)
- 150 grams Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 200 grams Dark chocolate (chopped)
- 240 milliliters Heavy cream
- 2 tablespoons Powdered sugar
- 240 milliliters Whipping cream
- 50 grams Hazelnuts (for garnish)
Directions
Step 1
Preheat the oven to 175°C (350°F). Grease and line the base of two 8-inch (20 cm) round cake pans with parchment paper.
Step 2
Spread the hazelnuts on a baking sheet and toast in the oven for 8–10 minutes until fragrant. Allow them to cool slightly, then rub off the skins using a clean kitchen towel. Grind the hazelnuts into a fine meal using a food processor, being careful not to over-process them into a paste.
Step 3
In a medium bowl, whisk together the ground hazelnuts, flour, baking powder, and salt. Set aside.
Step 4
In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3–4 minutes.
Step 5
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 6
Gradually fold the dry ingredient mixture into the wet mixture until just combined.
Step 7
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Step 8
Bake for 25–30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 9
To make the chocolate ganache, heat 240 milliliters of heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Allow the ganache to cool slightly before using.
Step 10
Place one cake layer on a serving platter or cake stand. Spread a thick layer of ganache on top. Place the second cake layer on top and spread another layer of ganache over the top and sides of the torte.
Step 11
To make the whipped cream, whip 240 milliliters of whipping cream with the powdered sugar until soft peaks form. Pipe or spread the whipped cream as desired on top of the torte.
Step 12
Garnish the torte with whole or chopped hazelnuts.
Step 13
Refrigerate the torte for at least 1 hour to allow the ganache to set. Bring it to room temperature before serving.
Nutrition Facts
| Serving size | (1505.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6485.8 |
| Total Fat 515.0g | 0% |
| Saturated Fat 226.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1551.5mg | 0% |
| Sodium 1552.0mg | 0% |
| Total Carbohydrate 373.5g | 0% |
| Dietary Fiber 41.6g | 0% |
| Total Sugars 223.4g | |
| Protein 77.4g | 0% |
| Vitamin D 237.9IU | 0% |
| Calcium 606.1mg | 0% |
| Iron 42.0mg | 0% |
| Potassium 1833.2mg | 0% |
Source of Calories