Dark chocolate and hazelnut chocolate torte recipe

Name: Dark chocolate and hazelnut chocolate torte recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 handful fresh raspberries; 1 handful fresh blueberries; 20 g (0.7oz) chopped roasted hazelnuts; 1 scattering fresh mint leaves; 150 g (5.3oz) dark chocolate 70% - coarsely chopped; 150 g (5.3oz) unsalted butter; 115 g (4.1oz) caster sugar; 50 g (1.8oz) soft brown sugar; 4 medium eggs; 150 g (5.3oz) ground hazelnuts; 40 g (1.4oz) cocoa powder + 1tbsp instant espresso powder, dissolved in 80ml boiling water; 0.5 tsp fine salt

Servings: persons

1 handful fresh raspberries
1 handful fresh blueberries
20 g (0.7oz) chopped roasted hazelnuts
1 scattering fresh mint leaves
150 g (5.3oz) dark chocolate 70% - coarsely chopped
150 g (5.3oz) unsalted butter
115 g (4.1oz) caster sugar
50 g (1.8oz) soft brown sugar
4 medium eggs
150 g (5.3oz) ground hazelnuts
40 g (1.4oz) cocoa powder + 1tbsp instant espresso powder, dissolved in 80ml boiling water
0.5 tsp fine salt

1
First make the chocolate torte.
2
Preheat the oven to 160C fan/180C/gas mark 4, and then grease and line the cake tin with non-stick baking parchment.
3
Place the chocolate and butter in a bowl over a pan of simmering water and stir until melted and smooth.
4
Remove and place on one side to cool slightly.
5
Put the sugars and eggs in your mixer bowl and whisk on high speed for 8 minutes until meringue like.
6
Gently fold in the melted chocolate using a large metal spoon, be careful not to deflate the mixture.
7
Next gently fold in the ground hazelnuts, cocoa powder/coffee mixture and salt.
8
Pour the mixture very gently into the prepared cake tin and bake just below the centre of the oven for 35 40 minutes.
9
The cake is ready when the centre feels just firm, the top has a slight crust and some cracks have appeared.
10
Dont be tempted to open the oven door until at least 30 minutes has gone by.
11
Remove from the oven and leave in the tin to cool.
12
Next decorate the cake.
13
Take the cake out of the tin and place on your presentation plate or stand.
14
Arrange the raspberries and blueberries in the centre of the torte.
15
Next scatter the chopped roasted hazelnuts around the fruit but leave the outer edge of the torte exposed.
16
Pick some perfect mint leaves and use them to add a splash of colour around the fruits.

784

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.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 handful fresh raspberries, 1 handful fresh blueberries, 20 g (0.7oz) chopped roasted hazelnuts, 1 scattering fresh mint leaves, and more.

Yes, Dark chocolate and hazelnut chocolate torte recipe 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!