Chocolate Hazelnut Brandy Torte with Biscotti
Indulge in the luxurious decadence of this Chocolate Hazelnut Brandy Torte with Biscotti, a show-stopping dessert perfect for special occasions or an elevated sweet treat. This rich, flourless-style cake combines the nutty aroma of roasted hazelnuts with velvety dark chocolate and a warming splash of brandy for a sophisticated flavor profile. Topped with a glossy dark chocolate ganache and a crunchy layer of biscotti crumbles, this dessert masterfully balances texture and taste. With straightforward instructions and an exquisite presentation, this indulgent torte is sure to impress guests and satisfy any chocolate lover’s cravings. Pair it with a dollop of whipped cream or enjoy it on its own for a stunning final course.
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Recipe Information
Ingredients
- 150 grams hazelnuts
- 200 grams dark chocolate
- 150 grams unsalted butter
- 150 grams granulated sugar
- 4 large eggs
- 75 grams all-purpose flour
- 1 teaspoon baking powder
- 3 tablespoons brandy
- 150 milliliters heavy cream
- 50 grams chopped biscotti (store-bought or homemade)
- 1 tablespoon cocoa powder
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch (23 cm) springform pan with parchment paper.
Spread the hazelnuts on a baking sheet and roast in the oven for 10 minutes until fragrant. Let cool slightly, then rub off the skins using a clean kitchen towel. Grind the hazelnuts into a fine meal using a food processor and set aside.
Melt the dark chocolate and butter together in a heatproof bowl set over a pot of simmering water (double boiler). Stir occasionally until smooth, then remove from heat to cool slightly.
In a large mixing bowl, whisk the sugar and eggs together until pale and fluffy. Slowly pour in the melted chocolate mixture and continue whisking until fully combined.
Sift the flour and baking powder into a bowl, then fold it into the chocolate mixture along with the ground hazelnuts. Stir in the brandy until just combined.
Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until the torte is set and a toothpick inserted into the center comes out with a few moist crumbs. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
To prepare the ganache, heat the heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and pour over the remaining dark chocolate (chopped into small pieces). Let sit for 5 minutes, then whisk until smooth and glossy.
Spread the ganache evenly over the cooled torte. Sprinkle the chopped biscotti over the top, pressing gently to help them adhere.
Dust the torte lightly with cocoa powder for a decorative finish. Let the ganache set at room temperature for about 30 minutes before slicing.
Serve the Chocolate Hazelnut Brandy Torte with Biscotti as is or with a dollop of whipped cream on the side.
Nutrition Facts
Calories |
5153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 363.6 g | 466% | |
| Saturated Fat | 155.7 g | 778% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1257 mg | 419% | |
| Sodium | 1008 mg | 44% | |
| Total Carbohydrate | 397.1 g | 144% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 271.8 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 535 mg | 41% | |
| Iron | 39.5 mg | 219% | |
| Potassium | 1960 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
