Chocolate Hazelnut Torte – a delicious recipe with egg whites, sugar, ground hazelnuts, heavy cream, Nutella, Dutch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0F. Line 2 baking sheets with parchment. Using a pencil, mark two rectangles (4 1/2-by-10-inches) on each sheet and turn paper over so pencil marks are facing down.
2
Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add sugar, beat until dissolved. Fold in ground hazelnuts.
3
Spread one quarter of the mixture evenly over each outlined rectangle. Bake, turning baking sheets halfway through cooking, for 40 mins or until crisp. Cool on trays.
4
Beat cream in a medium bowl with an electric mixer until soft peaks form.
5
Place chocolate hazelnut spread in a small bowl. Microwave on high (100%) for 20 secs or until spread becomes spreadable. Smooth chocolate spread evenly over 3 meringue rectangles.
6
Place one chocolate-topped meringue rectangle on a platter. Spread with one-third of cream. Layer with remaining chocolate-topped meringue rectangles and cream. Top with remaining plain meringue rectangle. Serve dusted with cocoa.
1249
kcal
Calories
89
g
Fat
89
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 5 None egg whites, 3/4 cup plus 3 tbsp sugar, 2 cups (5 1/4 oz) ground hazelnuts, 2 1/2 cups heavy cream, and more.
Yes, Chocolate Hazelnut Torte falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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