Chocolate Hazelnut Torte Recipe
Introduction
This Chocolate Hazelnut Torte is a rich, nutty dessert with layers of luscious chocolate cream and buttery frosting. Its delicate texture and orange zest add a refreshing twist, making it perfect for special occasions or indulgent treats.
Ingredients
- 6 eggs (separated)
- 1 tablespoon orange zest
- 3/4 teaspoon ground cinnamon
- 1/2 cup plus 2 tablespoons granulated sugar (divided)
- 1 teaspoon cream of tartar
- 3 cups finely ground hazelnuts (or hazelnut meal/flour)
- 1/2 cup all-purpose flour
- 1 cup heavy whipping cream (chilled)
- 1/2 cup powdered sugar
- 1/4 cup cocoa powder
- 2 teaspoons orange zest
- 1/2 cup butter (softened)
- 1/2 cup cocoa powder (for frosting)
- 3 cups powdered sugar (for frosting)
- 1 tablespoon brandy (optional)
- 2 teaspoons vanilla extract
- 3 to 6 tablespoons milk
- Additional ground or chopped hazelnuts for decorating
Instructions
- Step 1: Preheat your oven to 325°F (163°C). Grease the bottom and sides of a 9 x 3-inch springform pan, then line the bottom with parchment paper and grease it generously.
- Step 2: In a standing mixer on high speed, beat the egg yolks, 1 tablespoon orange zest, and ground cinnamon until the mixture is very thick and light in color, about 6 minutes. Gradually add half of the granulated sugar, one tablespoon at a time, continuing to beat. Set aside and clean the beaters.
- Step 3: In a clean bowl, beat the egg whites with cream of tartar on high speed until soft peaks form. Gradually add the remaining sugar, one tablespoon at a time, and beat until stiff peaks form.
- Step 4: Gently fold the egg yolk mixture into the egg whites until combined. In a separate bowl, mix the ground hazelnuts with the flour, then fold this nut-flour mixture into the batter in three parts, ensuring even incorporation.
- Step 5: Spread the batter evenly into the prepared pan. Bake for 45 to 50 minutes, or until a cake tester inserted into the center comes out clean. Allow the cake to cool on a wire rack for 15 minutes, then loosen the edges, remove from the pan, invert onto the rack, and cool completely.
- Step 6: Wrap the cooled cake in plastic wrap and refrigerate for at least 4 hours to make slicing easier.
- Step 7: For the chocolate filling, beat the chilled heavy cream, powdered sugar, and cocoa powder in a chilled bowl until stiff peaks form. Fold in 2 teaspoons of orange zest gently.
- Step 8: To make the chocolate buttercream frosting, beat the softened butter with the remaining powdered sugar, 1/2 cup cocoa powder, brandy (if using), vanilla extract, and 3 to 6 tablespoons of milk until the mixture reaches a spreadable consistency. Reserve 1/2 cup of this frosting for decorating.
- Step 9: Carefully slice the cake horizontally into three roughly 1/2-inch layers. Spread the chocolate filling evenly over the first layer. Place the second layer on top and repeat with the filling. Top with the final layer.
- Step 10: Spread the chocolate buttercream frosting over the top and sides of the cake. Press additional ground or chopped hazelnuts onto the sides. Use the reserved frosting and extra nuts to decorate the top as desired.
Tips & Variations
- Use pre-ground hazelnut meal to save time, or pulse whole hazelnuts in a food processor until finely ground.
- For a less sweet version, reduce the sugar slightly as indicated in the recipe.
- Substitute brandy with orange liqueur for an enhanced citrus flavor.
- Chilling the cake before slicing helps achieve clean, even layers.
Storage
Store the assembled torte covered in the refrigerator for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw in the refrigerator before serving. Reheat is not recommended as it may affect the texture of the cream and frosting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this torte gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. The texture may vary slightly, but the flavor will remain delicious.
How do I get the cake layers so even?
Use a long serrated knife or cake leveler to slice the cooled cake into layers. Chilling the cake beforehand helps make cleaner, more even cuts.
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Chocolate Hazelnut Torte Recipe
- Total Time: 5 hours 15 minutes
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
This elegant Chocolate Hazelnut Torte combines finely ground hazelnuts with a delicate orange and cinnamon-infused sponge, layered with rich chocolate whipped cream filling and frosted with a creamy chocolate buttercream. Perfect for special occasions, this torte offers a moist, nutty texture balanced with citrus notes and luscious chocolate flavors, finished with a nutty decorative crunch.
Ingredients
Scale
For the Torte:
- 6 eggs, separated
- 1 tablespoon orange zest
- 3/4 teaspoon ground cinnamon
- 1/2 cup plus 2 tablespoons granulated sugar
- 1 teaspoon cream of tartar
- 3 cups finely ground hazelnuts (or hazelnut meal/flour)
- 1/2 cup all-purpose flour
- Butter or oil for greasing pan
- Parchment paper for lining pan
For the Chocolate Filling:
- 1 cup heavy whipping cream, chilled
- 1/2 cup powdered sugar
- 1/4 cup cocoa powder
- 2 teaspoons orange zest
For the Chocolate Buttercream Frosting:
- 1/2 cup butter, softened
- 1/2 cup cocoa powder
- 3 cups powdered sugar
- 1 tablespoon brandy (optional)
- 2 teaspoons vanilla extract
- 3 tablespoons milk (adjust up to 6 tablespoons as needed for consistency)
For Decoration:
- Additional ground nuts or chopped nuts for decorating sides
- Candied hazelnuts (optional, for topping)
Instructions
- Prepare Pan: Heat oven to 325°F. Grease the bottom of a 9×3 inch springform pan generously and line it with parchment paper. Grease the parchment paper well to prevent sticking.
- Beat Egg Yolks: In a standing mixer on high speed, beat the egg yolks with 1 tablespoon orange zest and cinnamon until very thick and light-colored, about 6 minutes.
- Add Sugar to Yolks: Gradually beat in half of the granulated sugar (about 1/4 cup plus 1 tablespoon), one tablespoon at a time. Once incorporated, set yolk mixture aside and wash the beaters.
- Beat Egg Whites: In a clean bowl, beat the egg whites with cream of tartar on high speed until soft peaks form. Gradually add the remaining sugar, one tablespoon at a time, continuing to beat until stiff peaks form.
- Combine Mixtures: Gently fold the yolk mixture into the beaten egg whites until well combined without deflating the mixture.
- Incorporate Nuts and Flour: Mix ground hazelnuts with all-purpose flour. Fold this nut-flour mixture gradually into the batter in three parts, ensuring even distribution without overmixing.
- Bake the Torte: Spread the batter evenly into the prepared pan. Bake for 45 to 50 minutes, or until a cake tester inserted into the center comes out clean.
- Cool the Cake: Remove cake from oven and cool on a wire rack for 15 minutes. Loosen the cake from the pan edges and remove the pan sides. Invert the cake onto a wire rack and let cool completely.
- Chill Cake: Wrap the cooled cake tightly in plastic wrap and refrigerate for at least 4 hours to firm up and make slicing easier.
- Make Chocolate Filling: In a chilled bowl, beat heavy whipping cream, powdered sugar, and cocoa powder until stiff peaks form. Gently fold in 2 teaspoons orange zest.
- Prepare Chocolate Buttercream Frosting: Beat softened butter with cocoa powder, powdered sugar, brandy (if using), vanilla extract, and milk until smooth and spreadable. Reserve 1/2 cup of frosting for decorating.
- Slice Cake Layers: Carefully slice the chilled cake horizontally into three approximately 1/2-inch thick layers.
- Assemble the Torte: Place the first layer on your serving plate and spread an even layer of chocolate filling over it. Top with the second layer and repeat spreading the filling. Add the final layer on top.
- Frost Cake: Spread the remaining chocolate buttercream frosting evenly over the top and sides of the assembled torte.
- Decorate: Press ground or chopped nuts around the sides of the cake. Decorate the top with the reserved frosting and additional nuts or candied hazelnuts if desired.
Notes
- Finely ground hazelnuts can be made using a food processor if pre-ground hazelnut meal is not available.
- Chilling the cake before slicing helps achieve cleaner layers and easier handling.
- Brandy in the frosting is optional but adds a subtle depth of flavor.
- Use a serrated knife for neat and even slicing of the cake layers.
- Candied hazelnuts add an attractive and crunchy topping that complements the torte’s texture.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Keywords: Chocolate Hazelnut Torte, hazelnut cake, orange zest cake, chocolate whipped cream filling, festive dessert, layered torte
