Prepare to be transported to a world of decadent chocolate bliss with our irresistible Chocolate Hazelnut Cake Torte! This isn't just another cake - it's a luxurious French-inspired dessert that will make your taste buds dance and your guests swoon. Imagine a rich, velvety chocolate cake studded with toasted hazelnuts, so moist and intense that each bite feels like a moment of pure culinary ecstasy. Whether you're looking to impress at a dinner party or treat yourself to an extraordinary dessert, this recipe is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 cup hazelnuts
- 1 cup dark chocolate, chopped
- 1/2 cup butter
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
- Spread the hazelnuts on a baking sheet and toast them in the preheated oven for about 10-12 minutes, or until they are golden brown and fragrant. Keep an eye on them to prevent burning. Once toasted, remove from the oven and let them cool slightly.
- Once the hazelnuts are cool enough to handle, place them in a clean kitchen towel and rub them together to remove most of the skins. It's okay if some skins remain. Chop the hazelnuts coarsely and set aside.
- In a medium saucepan over low heat, combine the chopped dark chocolate and butter. Stir gently until both are melted and the mixture is smooth. Remove from heat and let it cool slightly.
- In a large mixing bowl, whisk together the sugar and eggs until well combined and slightly frothy. This should take about 2-3 minutes.
- Gradually add the melted chocolate and butter mixture to the egg and sugar mixture, stirring continuously until everything is well incorporated.
- Sift the flour and salt together, then fold them into the chocolate mixture using a spatula. Be careful not to overmix; just combine until there are no visible flour streaks.
- Gently fold in the chopped hazelnuts, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula if necessary.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- Once the cake is completely cool, dust the top with powdered sugar before serving. Optionally, you can garnish with additional chopped hazelnuts or serve with whipped cream for an extra touch.
- Slice the cake into 8 servings and enjoy your delicious Chocolate Hazelnut Cake Torte!
Tips
- Toasting Hazelnuts: Take your time when toasting hazelnuts - their flavor intensifies beautifully, but they can burn quickly. Watch them carefully and remove from the oven when they're golden and fragrant.
- Chocolate Melting: Use low, gentle heat when melting chocolate and butter to prevent burning. Stirring constantly ensures a smooth, glossy mixture.
- Egg Technique: Whisk eggs and sugar thoroughly to create a light, airy base that will give your torte its delicate texture.
- Mixing Matters: When folding in flour, use a gentle hand. Overmixing can lead to a tough, dense cake.
- Doneness Test: The toothpick test is crucial - a few moist crumbs are perfect, but wet batter means it needs more time.
- Cooling is Key: Allow the cake to cool completely before dusting with powdered sugar to prevent melting and ensure a beautiful presentation.Pro tip: This torte tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 8g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 95mg
