Ingredients
- 1 cup hazelnuts
- 4 ounces semisweet chocolate-(recommends-Cluizel Brand)
- 1 cup butter
- 1 cup sugar
- 5 eggs
- 1/2 cup flour
Directions
Preheat oven to 325 degrees F. Butter and parchment a 9-inch cake pan
In the bowl of a food processor, grind chocolate and hazelnuts down to a fine paste. Add soft butter and sugar and pulse until thoroughly incorporated. Add eggs 1 by 1. Scrape down bowl carefully. Add flour. Fill prepared cake pan with torte batter. Spread carefully to level and bake for 20 to 25 minutes until cake tester comes out clean.
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By lesdavi89
on March 29, 2011
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We LOVED this simple and easy dessert. In my usual way though, I made 3 changes.
1. I roasted the hazelnuts and removed as many of the bitter skins as possible.
2. The baking time was increased by at least 20 minutes as I think that the noted time was a misprint.
3. The torte wasn't much to look at on the cake stand, so a dusting of powdered sugar was in order.
By mjomack_12979681
Port Townsend, 87
on July 05, 2010
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After cracking and cleaning a cup of hazelnuts, collecting 3 days of eggs from my chickens and wasting a cup of butter, I was very disappointed that the baking time was so inaccurate! 25 minutes resulted in a runny inedible mess. I'll probably try incorporating the "batter" into some crepes so I don't waste it entirely. Disappointed.
By sam_12854539
St Louis, 65
on May 08, 2010
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Made two changes - added additional chocolate as others suggested and also used half brown sugar/half regular sugar. The brown sugar is hygroscopic so it adds addtional moistness. Very dense and chocolatey. Baking time increased to 45 minutes. Used to make a recipe that needed to beat egg whites, melt chocolate, etc. This is easier and better. The food processor makes the nuts into nut flour - if you want a little more nut texture you may want to partially process some of the nuts and remove them then add back at the last mix.
Read all 19 reviews