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Chocolate Hazelnut Torte
This makes two 6 inch or one 9 inch torts. A deliciously rich flourless torte that freezes very well without any noticeable change in texture or flavor. I recommend making the full recipe and storing the unneeded portion (if there is any).

Ingredients:

  • 8 oz. unsalted butter
  • 1/2 c. espresso or strong coffee
  • 4 oz. sugar
  • 8 oz. semi-sweet chocolate, chopped
  • 4 eggs
  • 4 oz toasted, skinned hazelnuts ground fine

Coat the insides of two 6- inch or one 9- inch spring form pans with butter or non-stick spray and line the bottoms with circles of parchment paper and set aside.

Over a pot of simmering water, melt the butter, sugar, coffee and chopped chocolate.

Stir until smooth, remove from the heat and whisk in the eggs one at a time and then whisk in the hazelnuts.

Pour the mixture into the prepared pan and level.

Bake in a preheated 325F. oven for 40 - 50 minutes until the center springs back when pressed. The torts will rise as they bake and then settle again as they cool.

Cool in the pan and serve at room temperature.

To serve, dust with cocoa and cut small portions with a warm wet knife.

Garnish with Brandied Oranges and chocolate.