Flourless Nutella Chocolate Torte Recipe

Name: Flourless Nutella Chocolate Torte Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup skinned hazelnuts, lightly toasted; 9 ounces bittersweet chocolate, finely chopped; 9 ounces milk chocolate, finely chopped; 3 tablespoons unsalted butter, plus more for greasing pan; 1 1/4 cups Nutella; 6 large eggs; 1/3 cup granulated sugar; 1/8 teaspoon salt; 1/4 cup heavy cream, cold; 2 ounces bittersweet chocolate, finely chopped; 16 whole skinned hazelnuts; 1/4 cup heavy cream; Cocoa for dusting cake

Servings: persons

3/4 cup skinned hazelnuts, lightly toasted
9 ounces bittersweet chocolate, finely chopped
9 ounces milk chocolate, finely chopped
3 tablespoons unsalted butter, plus more for greasing pan
1 1/4 cups Nutella
6 large eggs
1/3 cup granulated sugar
1/8 teaspoon salt
1/4 cup heavy cream, cold
2 ounces bittersweet chocolate, finely chopped
16 whole skinned hazelnuts
1/4 cup heavy cream
Cocoa for dusting cake

1
Adjust oven rack to middle position and heat oven to 350u00b0 F. Coat bottom and sides of 9-inch springform pan with butter. Place bottom of pan over large sheet of foil and fold foil up sides to create a waterproof seal.
2
Place hazelnuts in food processor and process until finely ground, 15 to 30 seconds; set aside. Place bittersweet chocolate, milk chocolate, and butter in heatproof bowl set over saucepan of barely simmering water. Heat, stirring occasionally, until mixture is melted. Remove from heat and stir in Nutella and chopped hazelnuts until combined.
3
In bowl of standing mixer fitted with whip attachment, Beat eggs with sugar and salt on medium-high speed until doubled in volume, 3 to 4 minutes. Fold 1/3 eggs into chocolate mixture to lighten. Gently fold in remaining eggs until no streaks remain.
4
In the unwashed mixer bowl, whip cream on medium-high speed to soft peak, about 30 seconds. Fold into chocolate mixture just until no streaks remain. Pour into prepared pan.
5
Place pan in roasting pan and fill pan with 1-inch hot water. Bake until center is just set and torte doesn't jiggle when shaken, 60 to 70 minutes. Remove springform pan from roasting pan and place on cooling rack to cool about 30 minutes. Chill until completely set, 2 to 3 hours.
6
Place chocolate and cream in microwave proof bowl and heat, stirring often, until mixture is warm and chocolate is melted. Whisk until mixture is smooth. Chill, if necessary, until mixture is thick enough to pipe.
7
Lightly dust torte with cocoa. Place chocolate mixture in piping bag fitted with tip and pipe 16 rounded teaspoon sized mounds along perimeter of torte. Place hazelnut on top of each mound of chocolate. When ready to serve, run sharp knife along inside of pan and remove sides of springform pan.

1224

kcal

Calories

Fat

104

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 3/4 cup skinned hazelnuts, lightly toasted, 9 ounces bittersweet chocolate, finely chopped, 9 ounces milk chocolate, finely chopped, 3 tablespoons unsalted butter, plus more for greasing pan, and more.

Yes, Flourless Nutella 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!