Description
A rich, flourless-style chocolate hazelnut torte featuring toasted hazelnuts and dark chocolate, delivering a velvety texture with deep chocolate flavor and a delicate nutty finish, perfect for gluten-free dessert lovers.
Ingredients
Dry Ingredients
- 1 1/2 cups toasted hazelnuts
- 1 cup granulated sugar, divided
- 1/4 tsp salt
Wet Ingredients
- 8 oz dark chocolate, chopped
- 1/2 cup unsalted butter
- 4 large eggs, separated
- 1 tsp vanilla extract
Optional Toppings
- Powdered sugar or melted chocolate for topping (optional)
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper to prevent sticking.
- Grind Hazelnuts: Pulse toasted hazelnuts with 1/4 cup of granulated sugar in a food processor until they are finely ground, resembling a coarse flour texture.
- Melt Chocolate and Butter: Gently melt the dark chocolate and unsalted butter together, either using a double boiler or microwave, stirring until smooth. Allow the mixture to cool slightly before proceeding.
- Combine Egg Yolks and Flavorings: Whisk the egg yolks with the remaining 3/4 cup sugar, vanilla extract, and salt until the mixture is smooth and slightly pale.
- Incorporate Hazelnuts: Fold the ground hazelnuts into the chocolate and butter mixture, then combine this with the egg yolk mixture evenly.
- Beat Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form to incorporate air for a light texture.
- Fold Egg Whites into Batter: Gently fold the beaten egg whites into the chocolate and nut batter carefully, maintaining as much airiness as possible for a tender torte.
- Bake the Torte: Pour the batter into the prepared cake pan and bake for 30 to 35 minutes, or until the torte is set but still moist in the center.
- Cool and Serve: Allow the torte to cool completely in the pan before removing. Optionally, dust with powdered sugar or drizzle with melted chocolate for decoration before serving.
Notes
- For extra depth of flavor, add 1 tablespoon of hazelnut liqueur or espresso powder to the batter.
- Ensure hazelnuts are well-toasted for the best nutty aroma and flavor.
- To avoid deflating the batter, fold egg whites gently and thoroughly but without overmixing.
- This torte is naturally gluten-free as it contains no flour, but always verify ingredient labels if sensitive.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
