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Chocolate and Hazelnut Torte

An elegant chocolate cake spiked with orange liqueur and hazelnuts, finished with a smooth chocolate glaze and whipped cream.

Baking Vegetarian Dessert Hazelnuts Chocolate

Estimated Nutrition

Calories

525.7

kcal / serving

4205.2 kcal total

Carbs

39.2g

per serving

313.5 g total

Fat

37.8g

per serving

302.1 g total

Protein

7.3g

per serving

58.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Dark Chocolate

chopped

150

Caster Sugar

Self-Raising Flour

100

Dark Chocolate

70% cocoa solids, chopped, for glaze

Dairy

piece

Eggs

large, free-range

110

Unsalted Butter

diced

serving

Whipped Cream

freshly whipped, for serving

Unsalted Butter

diced, for glaze

Liquids

Orange Liqueur

3 tablespoons

Orange Liqueur

1 tablespoon, optional for glaze

NutsSeeds

Hazelnuts

ground

pinch

Salt

piece

Hazelnuts

whole, toasted, for decoration

Method

Preheat the oven to 190°C and line a 23cm cake tin with parchment.

Melt the chopped chocolate in a bowl over a pan of simmering water.

Separate the egg whites and yolks into two different bowls.

Remove chocolate from heat and beat in the butter until incorporated.

Whisk the sugar and egg yolks together until pale and thick.

Fold the chocolate, hazelnuts, flour, and orange liqueur into the yolk mixture.

Whisk egg whites with salt until stiff peaks form.

Gently fold the egg whites into the chocolate batter.

Pour the batter into the tin and bake for 40 to 50 minutes.

Cool the cake for 10 minutes before transferring to a wire rack.

Melt the glaze chocolate over simmering water.

Beat the butter and liqueur into the melted glaze chocolate.

Spread the thickened glaze over the cake and decorate with whole hazelnuts.

Serve the torte with freshly whipped cream.

made with
a toodle. project