Hazelnut Cappucino Torte Recipe

Name: Hazelnut Cappucino Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces chocolate (semi-sweet) semi-sweet, cut up; 113 cups milk chocolate morsels; 1 cup heavy whipping cream; 2 tablespoons instant coffee; 5 large eggs; 1/4 cup liqueur coffee flavor, such as kahlua; 1 teaspoon vanilla extract; 1/2 cup flour, all-purpose; 1/4 cup sugar; 1 cup hazelnuts (filberts) chopped, toasted; 1/2 cup heavy whipping cream; 2 tablespoons liqueur coffee flavor, such as kahlua

Servings: persons

8 ounces chocolate (semi-sweet) semi-sweet, cut up
113 cups milk chocolate morsels
1 cup heavy whipping cream
2 tablespoons instant coffee
5 large eggs
1/4 cup liqueur coffee flavor, such as kahlua
1 teaspoon vanilla extract
1/2 cup flour, all-purpose
1/4 cup sugar
1 cup hazelnuts (filberts) chopped, toasted
1/2 cup heavy whipping cream
2 tablespoons liqueur coffee flavor, such as kahlua

1
In a heavy saucepan, heat semisweet and milk chocolates, whipping cream and coffee crystals over low heat unitl melted, stirring constantly.
2
Cool to room temperature.
3
In a large mixing bowl beat eggs, coffee liqueur and vanilla with a electric mixer on low speed until combined.
4
Add flour and sugar.
5
Beat on medium to high speed for 8 minutes.
6
(The batter should be light and slightly thickened.)
7
Fold about 1/4 of the mixture into chocolate mixture.
8
Fold chocolate mixture into remaining egg mixture.
9
Fold in nuts.
10
Grease and flour the bottom and sides of a 9 inch springform pan.
11
Spread batter into pan.
12
Bake in a 325 oven for 40 to 45 minutes or until slightly puffed around the outer edge (center will be slightly soft).
13
Cool in pan on a rack for 20 minutes.
14
Remove sides of pan.
15
Cool.
16
Cover and chill for up to 24 hours.
17
To serve, let stand at room temperature for 30 minutes.
18
Top with Mocha Cream and if desired, coffee beans.
19
Mocha Cream:
20
In a chilled small mixing bowl combine both ingredients and with chilled beaters, beat on medium to high speed just until stiff peaks form.

37176

kcal

Calories

2096

Fat

4062

Carbs

565

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

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.
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: 8 ounces chocolate (semi-sweet) semi-sweet, cut up, 113 cups milk chocolate morsels, 1 cup heavy whipping cream, 2 tablespoons instant coffee, and more.

Yes, Hazelnut Cappucino 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!

Hazelnut Cappucino Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions