Chocolate Hazelnut Decadent Torte (Printable)

A flourless torte blending deep dark chocolate and toasted hazelnuts for a moist, flavorful dessert experience.

# What You'll Need:

→ Torte

01 - 7 oz dark chocolate (70% cocoa), chopped
02 - 5.3 oz unsalted butter, cubed
03 - 5.3 oz granulated sugar
04 - 4 large eggs, separated
05 - 4.2 oz ground toasted hazelnuts
06 - 1 tablespoon instant espresso powder (optional)
07 - 1 teaspoon pure vanilla extract
08 - 1/4 teaspoon salt

→ Finishing

09 - 1.8 oz toasted hazelnuts, roughly chopped
10 - 2 tablespoons powdered sugar (for dusting)
11 - Whipped cream or crème fraîche, to serve (optional)

# How To Make It:

01 - Heat the oven to 350°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Melt the dark chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
03 - Stir in optional espresso powder, vanilla extract, and salt into the melted chocolate mixture.
04 - In a large bowl, whisk the egg yolks and granulated sugar until pale and thick.
05 - Fold the cooled chocolate mixture into the egg yolk batter until incorporated.
06 - Gently fold the ground toasted hazelnuts into the combined batter.
07 - Whip the egg whites to stiff peaks in a clean bowl. Fold one-third into the batter to loosen, then gently fold in the remaining whites until just combined.
08 - Pour the batter into the prepared springform pan and smooth the surface. Bake for 30 to 35 minutes until the edges are set and the center remains slightly soft.
09 - Allow the torte to cool completely in the pan. Remove the ring, transfer to a serving plate, dust with powdered sugar, and garnish with toasted hazelnuts. Serve optionally with whipped cream or crème fraîche.

# Tips from dashanddishes:

01 -
  • The texture is impossibly rich without feeling heavy, almost like a cross between a truffle and a soufflé.
  • It improves overnight, so you can bake it ahead and let the flavors settle into something even deeper.
  • Naturally gluten-free, which means everyone at the table gets to enjoy it without compromise.
02 -
  • Do not skip toasting the hazelnuts, raw ones taste flat and toasting brings out their sweetness and aroma.
  • The torte will look slightly underdone in the center when you pull it out, but it sets as it cools and becomes perfectly fudgy.
  • If you overbeat the egg whites, they become dry and grainy, stop as soon as they hold stiff peaks.
03 -
  • Use a springform pan with a tight seal, this batter is runny and will leak if the pan is loose.
  • Let the chocolate mixture cool before adding it to the yolks, or the eggs will cook and turn grainy.
  • Do not open the oven door during baking, the torte is delicate and a sudden temperature drop can make it collapse.

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