Hungarian Rich Chocolate Hazelnut Torte
Indulge in the decadent charm of the Hungarian Rich Chocolate Hazelnut Torte, a sophisticated European dessert that’s perfect for special occasions or elegant dinners. This flourless-style torte combines the nutty richness of toasted finely ground hazelnuts with the luxurious depth of melted dark chocolate, creating a dense yet delicate texture. Lightened with whipped egg whites, it achieves a sublime balance of airy and fudgy. The torte is topped with a dusting of powdered sugar and served alongside velvety homemade whipped cream, making each bite an irresistible blend of flavors and textures. With simple ingredients like butter, eggs, and vanilla extract, this chocolate hazelnut torte is a fulfilling treat that’s sure to impress. Serve it as a stunning centerpiece for holidays or gatherings and enjoy the timeless elegance of Hungarian desserts.
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Recipe Information
Ingredients
- 200 grams hazelnuts (toasted and finely ground)
- 200 grams dark chocolate (finely chopped)
- 150 grams unsalted butter
- 150 grams granulated sugar
- 6 eggs (large, separated)
- 2 teaspoons vanilla extract
- 50 grams all-purpose flour
- 0.5 teaspoons salt
- 200 milliliters heavy cream
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 160°C (320°F). Grease and line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
Toast the hazelnuts in a dry skillet over medium heat until fragrant, about 5-7 minutes. Allow them to cool, then finely grind them in a food processor. Set aside.
Melt the dark chocolate and butter together in a heatproof bowl set over a pot of simmering water, stirring occasionally until smooth. Remove from heat and let cool slightly.
In a large mixing bowl, whisk the egg yolks with the granulated sugar until pale and creamy. Stir in the melted chocolate mixture and vanilla extract until well combined.
Fold the ground hazelnuts and flour into the wet ingredients, mixing gently to combine.
In another clean mixing bowl, beat the egg whites with the salt until stiff peaks form. Gradually fold the beaten egg whites into the chocolate batter, one-third at a time, being careful not to deflate the mixture.
Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for 35-40 minutes, or until the center is set and a toothpick inserted in the middle comes out clean.
Allow the torte to cool in the pan for 10 minutes, then carefully remove the springform side and transfer the torte to a wire rack to cool completely.
While the torte cools, prepare the whipped cream topping. Whisk the heavy cream until soft peaks form. For sweetness, you can add a tablespoon of powdered sugar, if desired.
Once the torte is fully cooled, dust the top with powdered sugar (optional) and serve with a dollop of whipped cream on the side. Slice and enjoy!
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 152 mg | 7% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 27.2 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 53 mg | 4% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 297 mg | 6% | |
*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.
