A Dark Chocolate Hazelnut Torte is a rich, decadent dessert that pairs the deep, bittersweet flavor of dark chocolate with the nutty undertones of hazelnuts. This flourless torte has a dense, fudgy texture and is perfect for special occasions or as an indulgent treat. With IDDSI modifications, this recipe can be made accessible to all, ensuring everyone can enjoy a slice of chocolatey bliss.
Dark Chocolate Hazelnut Torte
A chocolate torte is a classic European dessert known for its luxurious texture and intense chocolate flavor. This version adds roasted hazelnuts, which not only enhance the richness of the chocolate but also add a delightful nutty aroma. This dessert evokes memories of sharing rich treats with loved ones, paired with a strong coffee or a glass of dessert wine. By making this recipe adaptable to IDDSI levels, it can be shared with a wider range of people who appreciate good food.
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease an 8-inch (20cm) round cake pan and line the bottom with parchment paper.
- Melt the dark chocolate and butter together in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring until smooth. Remove from heat and whisk in the sugar until fully incorporated. Let the mixture cool slightly.
- Add the eggs, one at a time, mixing well after each addition. Stir in the ground hazelnuts, vanilla extract, and salt until just combined. Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes or until the center is set but still slightly moist. A toothpick inserted should come out with a few moist crumbs. Let the torte cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- In a small saucepan, heat the cream over medium heat until it begins to simmer. Pour the hot cream over the chopped dark chocolate in a bowl. Let it sit for 1-2 minutes, then stir until smooth.
- Pour the ganache over the cooled torte, allowing it to spread evenly. Sprinkle with chopped hazelnuts for garnish. Let the ganache set at room temperature for about 30 minutes before slicing. Slice the torte and serve with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Notes
IDDSI Texture Modifications:
- Puree 4 (PU4): Blend the cooled torte with a small amount of cream or milk until it reaches a smooth, spoonable consistency and plate as a mini torte. Thicken ganache to appropriate thickness and use it to top the torte.
- Minced & Moist 5 (MM5): Finely crumble the cooled torte. Blend an additional splash of cream with ganache to ensure a softer set. Mix the torte with the ganache to maintain moisture and cohesion.
- Soft & Bite-sized 6 (SB6): Cut the torte into 15mm bites. Plate in a shallow dish with ganache drizzled over the top.
- Easy to Chew 7 (EC7): Serve slices of the torte with ganache drizzle as originally prepared, this recipe is EC7 naturally when chopped hazelnuts skipped.
- Protein: Add whey or collagen powder to the egg and sugar mix. Mix whipped cream/replace with Greek yogurt.
- Fats: To reduce, use less butter and skip the ganache. To increase, add mascarpone to whipped cream and use higher-fat dark chocolate.
- Carbs: Use sugar substitutes or serve with unsweetened whipped cream or Greek yogurt.
- Gluten-free: Due to the flourless design, this recipe is safe for gluten free diets.
- Dairy-free/Vegan: Use refined coconut oil in place of butter, dairy-free chocolate, and replace eggs with aquafaba or create your own flax eggs.
- Slice up and freeze slices for easy single servings later (keeps 3-4 days in the fridge)
- Use a chocolate syrup and/or Nutella to replace the ganache (and the ground hazelnuts if too difficult to find)
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