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