Flourless Hazelnut and Dark Chocolate Torte

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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


  1. Preheat the oven to 325 degrees F. Grease a 9-inch springform pan and line the bottom of the pan with parchment.
  2. Finely grind the hazelnuts in a food processor until they reach a coarse, sandy consistency.
  3. 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.
  4. 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
  5. thick and creamy, about 5 minutes. Reduce the speed of the mixer to low and add the
  6. chocolate and butter mixture, then the cocoa powder. Fold in the whipped egg whites until smooth.
  7. 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.