Go Back
–+ servings
Print Recipe
4.89 from 17 votes

Chocolate Hazelnut Torte

This scrumptious hazelnut torte is like a cozy hug for your taste buds! With zesty orange, warm cinnamon, and the perfect amount of sweetness, this torte is perfect for any occasion!
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 584kcal
Author: Marie

Equipment

  • 9 inch springform baking pan

Ingredients

For the Torte

  • 6 eggs separated
  • 1 tablespoon orange zest
  • 3/4 teaspoon ground cinnamon
  • 1 cup granulated sugar divided (UPDATE: now we reduced to a total of 1/2 cup plus 2 tablespoons for less sweet torte)
  • 1 teaspoon cream of tarter
  • 3 cups finely ground hazelnuts* or hazelnut meal/flour (ie, preground)
  • 1/2 cup all purpose flour

For the Filling

  • 1 cup heavy whipping cream chilled
  • 1/2 cup powdered sugar
  • 1/4 cup cocoa powder
  • 2 teaspoons orange zest

For the Chocolate Buttercream*

  • 1/2 cup butter softened
  • 1/2 cup cocoa
  • 3 cups powdered sugar
  • 1 tablespoon brandy (optional)
  • 2 teaspoons vanilla
  • 3 tablespoons milk up to 6 tablespoons

For Decorating the Cake

  • Additional ground nuts or chopped nuts to decorate sides of cake or candied hazelnuts (see NOTE) to top torte

Instructions

For the torte

  • Heat oven to 325 degrees
  • Grease bottom of springform pan, sized 9 x 3 inches
  • Line bottom of pan with parchment paper and grease generously
  • In standing mixer on high speed, beat egg yolks, 1 tablespoon orange zest, and cinnamon until very thick and light colored (about 6 minutes)
  • Gradually beat in 1/2 of the sugar, 1 tablespoon at a time. Set aside and wash beaters
  • In a clean bowl, beat egg whites and cream of tarter on high speed until soft peaks form
  • Gradually beat in remaining, 1 tablespoon at a time.
  • Continue beating until stiff peaks form
  • Fold egg yolk mixture into egg white mixture
  • Mix 3 cups ground hazelnuts with 1/2 cup flour
  • Fold nut-flour mixture into the batter a little at a time (in three parts)
  • Spread into pan and bake for 45 to 50 minutes or until cake tester comes out clean.
  • Cool on wire rack for 15 minutes
  • Loosen cake from pan and remove
  • Invert cake onto wire rack and cool cake completely
  • Wrap in plastic wrap and refrigerate for at least 4 hours to make slicing easier

Chocolate Filling

  • Beat whipping cream, powdered sugar, and cocoa in a chilled bowel until stiff
  • Fold in orange zest

Chocolate Buttercream Frosting

  • Beat butter with remaining ingredients until the mixture reaches spreading consistency.
  • Reserve 1/2 cup for decorating

To Assemble Torte

  • Slice cake into 3 layers (should be ~1/2 inch each layer)
  • Spread filing onto first layer, top with another layer, spread filling onto second layer, and top with final layer
  • Spread buttercream on top and sides of cake
  • Use extra chopped nuts or ground nuts to decorate sides
  • Decorate top with reserved frosting and extra nuts if desired

Notes

* I used one pound of whole hazelnuts; after grinding, it yielded about 3.5 to 4 cups. You may also use hazelnut flour. 
If you like a lot of frosting, consider doubling the amount of frosting as this amount will provide a very thin coating
Candied hazelnut directions 
 

Nutrition

Calories: 584kcal | Carbohydrates: 65g | Protein: 9g | Fat: 35g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 109mg | Potassium: 139mg | Fiber: 5g | Sugar: 52g | Vitamin A: 651IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 3mg