Recipe courtesy of Sandra Lee
Total:
30 min
Active:
10 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 325 degrees F.

Coat bottom and bottom inch of sides of a 10-inch spring-form pan with softened butter. Layer 1 cup chopped hazelnuts on bottom of pan. In food processor or blender, combine remaining 1 cup hazelnuts, eggs, pudding mix, and melted butter. Process until well-mixed and nuts are ground fine. Pour into prepared pan. Bake about 20 minutes or until edges of torte are firm but center jiggles when pan is shaken. Remove from oven and cool 10 minutes. Release pan sides. Cool to lukewarm then transfer to serving plate and dust with cocoa powder and powdered sugar. Serve at warm or at room temperature.

IDEAS YOU'LL LOVE

Chocolate-Hazelnut Turnovers

Recipe courtesy of Bobby Flay

Hazelnut Crunch Cake with Mascarpone and Chocolate

Recipe courtesy of Giada De Laurentiis

Chewy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Ganache Cupcakes

Recipe courtesy of Ina Garten

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Chocolate Buttercream Frosting

Recipe courtesy of Ina Garten

Chocolate Espresso Cheesecake with Ganache

Recipe courtesy of Ina Garten

Chocolate Cake with Divinity Icing

Recipe courtesy of Trisha Yearwood

Chocolate Balloon Bowls

Recipe courtesy of Food Network

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking