Hazelnut Cappuccino Torte Recipe

Name: Hazelnut Cappuccino Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup toasted hazelnuts; 5 1/2 ounces good quality bittersweet chocolate; 2 teaspoons orange zest; 1 teaspoon lemon, zest of; 6 large eggs, separated; 3/4 cup white sugar; 8 ounces mascarpone cheese; 3/4 cup whipping cream; 1/8 cup coffee liqueur; 1/8 cup Frangelico; 1 tablespoon espresso, granules; freshly ground nutmeg

Servings: persons

3/4 cup toasted hazelnuts
5 1/2 ounces good quality bittersweet chocolate
2 teaspoons orange zest
1 teaspoon lemon, zest of
6 large eggs, separated
3/4 cup white sugar
8 ounces mascarpone cheese
3/4 cup whipping cream
1/8 cup coffee liqueur
1/8 cup Frangelico
1 tablespoon espresso, granules
freshly ground nutmeg

1
Preheat oven to 350 degrees.
2
Using food processor, chop hazelnuts, chocolate, orange zest and lemon zest until finely ground. Set aside.
3
Beat egg yolks with 1/4 cup of the sugar until light and creamy (about 5 minutes). Fold into hazelnut mixture.
4
In separate bowl, beat egg whites until frothy. Gradually beat in another 1/4 cup sugar until soft peaks form. Continue beating until stiff peaks form and then fold into hazelnut mixture.
5
Spread in greased and floured springform pan. (It is also a good idea to put parchment on the bottom of the pan for easier removal.).
6
Bake at 350 degrees for 30 minutes. Let cool and then unmould.
7
In bowl, combine mascarpone cheese, cream, remaining sugar and liqueurs. Beat until stiff and smooth. Spread over cake.
8
Just before serving, sprinkle with espresso granules and nutmeg. Decorate with whipped cream and chocolate covered espresso beans if desired.

956

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

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 12 ingredients. The key ingredients include: 3/4 cup toasted hazelnuts, 5 1/2 ounces good quality bittersweet chocolate, 2 teaspoons orange zest, 1 teaspoon lemon, zest of, and more.

Yes, Hazelnut Cappuccino Torte falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Hazelnut Cappuccino Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions