Indulge in this rich, gluten-free chocolate hazelnut torte—a dense yet velvety cake with a crackly top, infused with Frangelico and topped with gold-leafed hazelnuts. Perfect for anniversaries or upscale dinner parties!
Ingredients
For the Torte:
- 8 oz dark chocolate (70%)
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 4 large eggs (separated)
- 1 cup finely ground hazelnuts
- 2 tbsp Frangelico liqueur (or 1 tsp vanilla)
- Pinch of salt
For the Ganache:
- ½ cup heavy cream
- 4 oz dark chocolate, chopped
Garnish:
- Gold leaf (optional)
- Toasted hazelnuts
- Cocoa powder
Instructions
1️⃣ Prep:
- Preheat oven to 350°F (175°C). Grease and line an 8″ springform pan.
2️⃣ Make Batter:
- Melt chocolate and butter over a double boiler. Cool slightly.
- Whisk egg yolks with sugar until pale. Add chocolate mix, hazelnuts, and Frangelico.
- Beat egg whites with salt to stiff peaks. Fold into batter gently.
3️⃣ Bake:
- Pour into pan. Bake 30-35 mins until set but slightly wobbly. Cool completely.
4️⃣ Ganache & Serve:
- Heat cream until steaming. Pour over chopped chocolate, wait 2 mins, then stir until smooth.
- Spread over cooled torte. Garnish with hazelnuts and gold leaf.
