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I'm Beth, a vertically-challenged photographer, stylist, recipe developer and explorer. Welcome to my blog!

Chocolate Hazelnut Torte

Chocolate Hazelnut Torte

Chocolate Hazelnut Torte

4 cups and a pinch

Memories of the Langhe inspired this recipe.  Arguably, the best quality hazelnuts in the world come from this special corner of Italy.  I first experienced their deliciousness at a farmers market in Asti where I bought a Torta Nocciola which boasted only 4 ingredients- hazelnuts, eggs, sugar, and olive oil. I've tried to replicate that torta many times, the flavor is never the same, I'm sure the magic is in the “Tonda Gentile delle Langhe”

toasted hazelnuts-chocolate torte

Finally, in frustration, I turned to chocolate, to Gianduja. The marriage of hazelnuts and dark chocolate elevated my North American hazelnuts to new heights in this preparation.

Five simple ingredients combine to become this delicious chocolate hazelnut torte- a moist, rich crumb with a crispy meringue like crust.  It's so easy to prepare- whip some egg whites, pulse the food processor a few times, and fold together, that's it.  The results are deceptively impressive. 

1 cup whole hazelnuts
1 cup blond cane sugar
1 cup coarsely chopped 70% dark chocolate (150 grams)
1 cup egg whites (6 large egg whites) at room temp
Pinch of salt

Preheat oven to 350, rack positioned in lower third.  Roast nuts 'til fragrant and lightly tanned.  Let cool at bit, then rub between clean tea towels to remove loose skin from nuts. Let cool completely before processing.

Meanwhile, whip egg whites to soft peaks, and then begin incorporating the sugar a couple of tablespoons at a time until you have added 1/2 cup of the sugar. Beat until stiff peaks form and the meringue is glossy.
Combine chocolate, hazelnuts, the remaining 1/2 cup of sugar and a pinch of salt in the bowl of your food processor and pulse until you have a coarse meal.
Fold the nut mixture into the meringue about a cup at a time, be gentle, try not to lose too much volume. 
Pour into a greased 9 inch spring form pan and bake for 45 to 50 minutes. Let cool for 15 minutes before removing from pan.

slice of chocolate hazelnut torte


You can dust the cooled torte with powdered sugar or cocoa for a decorative finish or it's also delicious with a dollop of whipped, sweetened marscarpone.

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