Flourless Hazelnut and Dark Chocolate Torte

  • 1 cup blanched hazelnuts
  • 8 ounces bittersweet chocolate (at least 60% cacao)
  • 1/4 cup canola oil
  • 3 tablespoons butter
  • 6 eggs, separated
  • 1/4 teaspoon salt
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons Dutch-process cocoa
  • Preheat the oven to 325 degrees F. Grease a 9-inch springform pan and line the bottom of the pan with parchment.

  • Finely grind the hazelnuts in a food processor until they reach a coarse, sandy consistency.

  • Either in the microwave or in a double boiler over hot water, melt the chocolate with the oil and butter, stirring together to form a homogenous mixture. Set aside in a warm place.

  • With a stand mixer fitted with the whisk attachment, beat the egg whites and salt to soft peaks and set aside. Switch to the paddle attachment and, in a separate bowl, beat the egg yolks, sugars, and vanilla extract on medium-high speed until

  • thick and creamy, about 5 minutes. Reduce the speed of the mixer to low and add the

  • chocolate and butter mixture, then the cocoa powder. Fold in the whipped egg whites until smooth.

  • Pour into a greased and parchment-lined 9-inch springform pan and bake for 45 to 50 minutes, just until a wooden skewer inserted into the center of the cake comes out clean.

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