Chocolate-Hazelnut Torte Recipe

Name: Chocolate-Hazelnut Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 teaspoons all-purpose flour; 1/2 cup hazelnuts (about 2 ounces); 3 tablespoons all-purpose flour; 1 cup granulated sugar; 2/3 cup unsweetened cocoa; 3 tablespoons cold strong brewed coffee; 2 1/2 tablespoons butter or stick margarine, melted; 1 teaspoon vanilla extract; 1/2 teaspoon grated orange rind; 3 large egg whites; 7 large egg whites; 3 tablespoons granulated sugar; 2 cups fresh raspberries; 1 teaspoon powdered sugar

Servings: persons

Cooking spray
2 teaspoons all-purpose flour
1/2 cup hazelnuts (about 2 ounces)
3 tablespoons all-purpose flour
1 cup granulated sugar
2/3 cup unsweetened cocoa
3 tablespoons cold strong brewed coffee
2 1/2 tablespoons butter or stick margarine, melted
1 teaspoon vanilla extract
1/2 teaspoon grated orange rind
3 large egg whites
7 large egg whites
3 tablespoons granulated sugar
2 cups fresh raspberries
1 teaspoon powdered sugar

1
Coat a 9-inch springform pan with cooking spray, and sprinkle with 2 teaspoons flour.
2
Place the hazelnuts in a medium nonstick skillet. Cook over medium heat 6 minutes or until lightly toasted, stirring frequently. Turn nuts out onto a towel. Roll up towel; rub off skins. Cool. Place hazelnuts in a food processor; process until coarsely ground. Add 3 tablespoons flour; process until finely ground.
3
Preheat oven to 350u00b0.
4
Combine 1 cup granulated sugar and next 6 ingredients (sugar through 3 egg whites) in a large bowl; stir well with a whisk. Add hazelnut mixture, and stir well. Beat 7 egg whites at high speed of a mixer until soft peaks form. Gradually add 3 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold one-third of egg white mixture into cocoa mixture; gently fold in remaining egg white mixture. Spoon into prepared springform pan.
5
Bake the torte at 350u00b0 for 40 minutes or until set; cool torte on a wire rack. Remove sides of pan. Arrange raspberries on top of torte, and sift powdered sugar over raspberries.

748

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cooking spray, 2 teaspoons all-purpose flour, 1/2 cup hazelnuts (about 2 ounces), 3 tablespoons all-purpose flour, 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.

That's it — enjoy your meal!

Chocolate-Hazelnut Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions