Quick Recipe Version (TL;DR)
Quick Ingredients
- 200 g hazelnut meal (about 2 cups) or grind from whole nuts
- 170 g dark chocolate (70%), chopped
- 115 g unsalted butter (1/2 cup)
- 6 large eggs, separated
- 150 g granulated sugar (3/4 cup), divided
- 15 g unsweetened cocoa powder (3 tbsp)
- 2 tsp vanilla extract
- 1/2 tsp fine sea salt
- 1/4 tsp cream of tartar
- 1 tsp instant espresso powder (optional)
- For ganache: 200 g dark chocolate (7 oz), 240 ml heavy cream (1 cup), 28 g butter (2 tbsp), pinch salt
- Garnish: 60 g roasted hazelnuts (1/2 cup), chopped; flaky salt optional
Do This
- 1. Heat oven to 350°F (175°C). Line a 9-inch springform pan; lightly grease. Toast hazelnuts 8–10 minutes if starting with whole; rub off skins.
- 2. Grind 200 g hazelnuts to a fine meal (do not overprocess). Reserve 60 g extra hazelnuts to chop for garnish.
- 3. Melt 170 g chocolate with 115 g butter. Whisk in cocoa, vanilla, salt, and espresso.
- 4. Whisk yolks with 100 g sugar; stir into chocolate. Fold in hazelnut meal.
- 5. Beat whites with cream of tartar; slowly add 50 g sugar to medium peaks. Fold into batter. Bake 22–26 minutes; cool.
- 6. Heat cream; pour over 200 g chocolate with a pinch of salt. Rest 2 minutes, whisk smooth; stir in 28 g butter. Cool until pourable; spread over cake.
- 7. Top with chopped hazelnuts and flaky salt. Set 30–45 minutes. Slice with a warm knife.
Why You’ll Love This Recipe
- Flourless and naturally gluten-free, yet light from whipped egg whites and rich with hazelnut flavor.
- Deep, glossy chocolate ganache creates a luxurious finish with minimal effort.
- Roasted hazelnuts add beautiful crunch and aroma to every bite.
- Perfect make-ahead dessert: it slices cleanly and tastes even better the next day.
Grocery List
- Produce: None required (optional: 1 orange for zest in a variation)
- Dairy: Unsalted butter, heavy cream, large eggs
- Pantry: Hazelnuts or hazelnut meal, dark chocolate (70%), granulated sugar, unsweetened cocoa powder, vanilla extract, instant espresso powder (optional), fine sea salt, flaky sea salt (optional), cream of tartar
Full Ingredients
For the Hazelnut Chocolate Torte
- 200 g hazelnut meal (about 2 cups), or grind from whole hazelnuts
- 170 g dark chocolate (70% cacao), finely chopped
- 115 g unsalted butter (1/2 cup), cut into pieces
- 6 large eggs, separated
- 150 g granulated sugar (3/4 cup), divided (100 g for yolks; 50 g for whites)
- 15 g unsweetened cocoa powder (3 tbsp), Dutch-process or natural
- 2 tsp pure vanilla extract
- 1/2 tsp fine sea salt
- 1/4 tsp cream of tartar
- 1 tsp instant espresso powder (optional, boosts chocolate)
For the Ganache
- 200 g dark chocolate (7 oz, 60–72% cacao), finely chopped
- 240 ml heavy cream (1 cup)
- 28 g unsalted butter (2 tbsp), room temperature
- Pinch fine sea salt
For Garnish
- 60 g roasted hazelnuts (1/2 cup), coarsely chopped
- Flaky sea salt, optional
Step-by-Step Instructions
Step 1: Prep the pan and roast the hazelnuts
Heat oven to 350°F (175°C). Line the base of a 9-inch (23 cm) springform pan with parchment and lightly butter the sides. If starting with whole hazelnuts, spread 260 g (about 2 cups) on a baking sheet and toast for 8–10 minutes until fragrant and the skins blister. Wrap in a clean towel and rub to remove most skins. Cool completely. Measure 200 g for the batter and 60 g for garnish.
Step 2: Make hazelnut meal
In a food processor, pulse 200 g roasted hazelnuts with 1 tablespoon of the sugar from the recipe until very finely ground, like coarse sand. Stop before it turns to nut butter. Set aside. Roughly chop the remaining 60 g nuts for topping.
Step 3: Melt chocolate and butter
Place 170 g chopped dark chocolate and 115 g butter in a heatproof bowl set over a pot of barely simmering water (do not let the bowl touch the water). Stir until smooth. Remove from heat and whisk in cocoa powder, vanilla, salt, and espresso powder (if using). Let cool 3–4 minutes.
Step 4: Build the base batter
Whisk the egg yolks with 100 g (1/2 cup) of the sugar until thickened and slightly pale, 1–2 minutes. Whisk the yolk mixture into the warm chocolate mixture. Fold in the hazelnut meal until evenly combined; the batter will be thick.
Step 5: Whip egg whites and lighten the batter
In a clean bowl, beat egg whites with cream of tartar on medium speed until foamy. Gradually rain in the remaining 50 g (1/4 cup) sugar and continue beating to medium peaks (tips hold but curl). Stir 1/3 of the whites into the batter to loosen it, then gently fold in the remaining whites in two additions until no streaks remain.
Step 6: Bake the torte
Scrape batter into the prepared pan and smooth the top. Bake 22–26 minutes, until the edges are set and the center is just slightly soft with a gentle jiggle. A toothpick should emerge with a few moist crumbs, not wet batter. Cool on a rack 15 minutes, run a knife around the edge, remove the ring, and cool completely (about 45 minutes).
Step 7: Make the ganache
Place 200 g chopped chocolate and a pinch of salt in a heatproof bowl. Bring the cream just to a simmer, then pour over the chocolate. Let stand 2 minutes, then whisk from the center outward until glossy and smooth. Whisk in 28 g butter until silky. Cool 10–15 minutes until thick but pourable.
Step 8: Finish, set, and serve
Transfer the cooled torte to a serving plate. Pour the ganache over the center and gently nudge to the edges so it drips slightly. Scatter with chopped roasted hazelnuts and a pinch of flaky salt if desired. Let set at room temperature 30–45 minutes (or chill 15 minutes). For clean slices, dip a sharp knife in hot water, wipe dry between cuts, and serve.
Pro Tips
- Use a digital scale for the nuts and chocolate; precision keeps the torte fudgy but not heavy.
- Grind hazelnuts with a spoonful of sugar to discourage turning into nut butter.
- Do not overbake; pull the cake when the center still has a slight wobble for a moist crumb.
- Let the ganache cool to “pourable honey” thickness for a smooth, even coat.
- Room-temperature eggs whip and fold more easily, giving better lift to a flourless batter.
Variations
- Orange-Hazelnut: Add 1 tbsp finely grated orange zest to the batter and 1 tbsp orange liqueur to the ganache.
- Mocha Ganache: Stir 1–2 tsp espresso powder into the hot cream before pouring over chocolate.
- Dairy-Free: Use dairy-free dark chocolate; swap butter for plant butter, and make ganache with 200 ml full-fat coconut milk instead of cream.
Storage & Make-Ahead
Store the finished torte, covered, at cool room temperature for up to 2 days or refrigerated up to 5 days. For the cleanest texture, let refrigerated slices sit at room temperature 20–30 minutes before serving. The unglazed cake base can be wrapped well and frozen for up to 2 months; thaw overnight in the refrigerator and glaze with ganache the day you plan to serve. Ganache keeps refrigerated for 1 week; rewarm gently until spreadable.
Nutrition (per serving)
Approximate for 1 of 12 slices: 560 calories; 42 g fat (19 g saturated); 38 g carbohydrates; 4 g fiber; 29 g sugars; 8 g protein; 120 mg sodium.
