Glazed Hazelnut Chocolate Torte
Rich, decadent, and irresistibly nutty, this Glazed Hazelnut Chocolate Torte is a dessert showstopper that's guaranteed to impress. Made with toasted hazelnuts and bittersweet chocolate, this flourless-inspired torte features a dense, fudgy crumb that’s perfectly complemented by a luscious chocolate glaze cascading over the top. The addition of finely ground hazelnuts gives the cake a subtly crunchy texture, while a garnish of halved hazelnuts adds an elegant finishing touch. Perfect for dinner parties, celebrations, or special occasions, this indulgent treat pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Ready in just over an hour, this chocolate-hazelnut masterpiece is as soul-satisfying as it is stunning.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams bittersweet chocolate (chopped)
- 150 grams granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 120 grams hazelnuts (toasted and finely ground)
- 30 grams all-purpose flour
- 0.25 teaspoon salt
- 120 milliliters heavy cream
- 100 grams semi-sweet chocolate (chopped, for glaze)
- 50 grams hazelnuts (toasted and halved, for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan, and line the bottom with parchment paper.
In a heatproof bowl set over a saucepan of simmering water, melt the butter and bittersweet chocolate together until smooth. Remove from heat and allow to cool slightly.
In a separate large mixing bowl, whisk together the granulated sugar and eggs until pale and frothy, about 2-3 minutes.
Gradually fold the melted chocolate mixture into the egg and sugar mixture using a spatula. Add the vanilla extract and stir until combined.
In another bowl, mix the ground hazelnuts, flour, and salt. Gently fold this dry mixture into the wet mixture until just combined.
Pour the batter into the prepared springform pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Once baked, let the torte cool completely in the pan on a wire rack. Carefully run a knife around the edges and remove the springform ring.
To make the glaze, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour it over the chopped semi-sweet chocolate. Let sit for 2 minutes, then whisk until smooth and glossy.
Pour the glaze over the cooled torte, allowing it to drip down the sides. Use a spatula to spread it evenly if necessary.
Garnish the glazed torte with the toasted and halved hazelnuts around the edges or in a decorative pattern.
Let the glaze set at room temperature for about 30 minutes before slicing and serving.
Nutrition Facts
Calories |
5373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 425.0 g | 545% | |
| Saturated Fat | 190.8 g | 954% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1240 mg | 413% | |
| Sodium | 980 mg | 43% | |
| Total Carbohydrate | 365.9 g | 133% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 279.3 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 540 mg | 42% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 2886 mg | 61% | |
*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.
