Chocolate Hazelnut Torte

A rich and decadent flourless chocolate torte made with ground hazelnuts and fine-quality bittersweet chocolate. Perfect for special occasions and naturally gluten-free.

8 servings

2 hr 32 min

Published October 4, 2025

Ingredients

•1 stick unsalted butter
•1 cup hazelnuts
•6 oz bittersweet chocolate
•2 tablespoons potato starch
•¼ teaspoon salt
•½ cup sugar
•4 large eggs
•1 teaspoon vanilla
•1 to taste Passover confectioners sugar
•1 piece springform pan and parchment paper

Cooking Instructions

1.
Put oven rack in middle position and preheat oven to 350°F.
10 min
2.
Generously butter bottom and side of springform pan, then line bottom with a round of parchment paper and butter parchment paper.
5 min
3.
Toast hazelnuts in a shallow baking pan in oven, shaking pan once or twice, until golden, about 12 minutes. Place nuts in a kitchen towel and rub off any loose skins while nuts are still warm, then cool nuts completely.
12 min
4.
Reduce oven temperature to 325°F.
5 min
5.
While nuts cool, melt butter and chocolate together in a heatproof bowl set over a pot of simmering water.
10 min
6.
Pulse hazelnuts in a food processor with potato starch, salt, and 1/4 cup sugar until finely ground. (Be careful not to grind to a paste.)
5 min
7.
Whisk together yolks and 2 tablespoons sugar in a large bowl. Whisk in chocolate mixture, then add nut mixture and vanilla and whisk until combined (mixture will be slightly grainy).
10 min
8.
Beat whites with a pinch of salt in another bowl with an electric mixer at medium speed until they hold soft peaks. Add remaining 2 tablespoons sugar a little at a time, beating, and beat until whites just hold stiff peaks. Fold one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into springform pan, then bake until a wooden pick or skewer inserted in center comes out with a few moist crumbs adhering, 35 to 40 minutes. Transfer to a rack and cool completely in pan, about 1 hour. Run a knife around edge of torte to loosen, then remove side of pan. Dust with Passover confectioners sugar .
95 min

Cooking Instructions

Put oven rack in middle position and preheat oven to 350°F.

10 min

Generously butter bottom and side of springform pan, then line bottom with a round of parchment paper and butter parchment paper.

5 min

Toast hazelnuts in a shallow baking pan in oven, shaking pan once or twice, until golden, about 12 minutes. Place nuts in a kitchen towel and rub off any loose skins while nuts are still warm, then cool nuts completely.

12 min

Reduce oven temperature to 325°F.

5 min

While nuts cool, melt butter and chocolate together in a heatproof bowl set over a pot of simmering water.

10 min

Pulse hazelnuts in a food processor with potato starch, salt, and 1/4 cup sugar until finely ground. (Be careful not to grind to a paste.)

5 min

Whisk together yolks and 2 tablespoons sugar in a large bowl. Whisk in chocolate mixture, then add nut mixture and vanilla and whisk until combined (mixture will be slightly grainy).

10 min

Beat whites with a pinch of salt in another bowl with an electric mixer at medium speed until they hold soft peaks. Add remaining 2 tablespoons sugar a little at a time, beating, and beat until whites just hold stiff peaks. Fold one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into springform pan, then bake until a wooden pick or skewer inserted in center comes out with a few moist crumbs adhering, 35 to 40 minutes. Transfer to a rack and cool completely in pan, about 1 hour. Run a knife around edge of torte to loosen, then remove side of pan. Dust with Passover confectioners sugar .

95 min