Hazelnut Torte


Hazelnut Torte image

-Helen Gerard, Milwaukie, Oregon

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10-12 servings.

Number Of Ingredients 5

6 eggs, separated
1 cup sugar
1-3/4 cups finely ground hazelnuts
Pinch salt
Chocolate icing, coarsely chopped hazelnuts and fresh mint, optional
Calories 170 calories
Fat9g fat (1g saturated fat)
Cholesterol106mg cholesterol
Sodium44mg sodium
Carbohydrate19g carbohydrate (17g sugars
Fiber1g fiber)
Protein5g protein.


  • In a large bowl, beat egg yolks and sugar until thick and lemon-colored. Stir in nuts. In another bowl, beat egg whites and salt until stiff peaks form. Fold a small amount into batter until no streaks of white remain; add remaining egg whites. , Pour into an ungreased 9-in. springform pan. Bake at 350° for 35-40 minutes or until top springs back when lightly touched. Invert pan; cool completely. , Just before serving, remove sides of pan. If desired, drizzle with icing, sprinkle with nuts and garnish with mint.


Hazelnut Torte image

This is an excellent, excellent cake, although not inexpensive to make. You can make it dairy free, just don't use butter on the pans. It can also be made gluten-free, if you use rice flour. I have not given instructions for icing it, but it should be iced and generally presented quite formally; this is a special occasion cake. I like either a chocolate frosting or glaze on this. Also I have tinted and rolled out marzipan which I then cut with cookie cutters and used to decorate the iced cake. If I put a chocolate glaze on it, I like to add a thin layer of apricot jam over the cake first. "Go nuts!" (Prep time does not include icing or decorating the cake.)

Recipe From food.com

Provided by Jenny Sanders

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 5

2 cups ground hazelnuts
1 1/2 cups sugar
4 teaspoons baking powder
4 tablespoons flour or 4 tablespoons rice flour
8 eggs


  • Line the bottom of 2 round 9" cake pans with parchment paper.
  • Butter (or oil) and flour them, including the parchment paper on the bottoms.
  • Preheat the oven to 350°F.
  • Blend 1/2 of each- that's 1/2 of each- of the nuts, sugar, flour and baking powder in a food processor until the nuts are powdered and everything is well blended.
  • Add 4 of the eggs and process well.
  • Pour into one of the cake pans.
  • Wash and dry the food processor parts.
  • Repeat with the other half of the ingredients and the other cake pan.
  • Bake for 30 to 35 minutes, until a toothpick comes out clean. DO NOT jiggle the pans during baking.
  • Cool in the pans for 10 minutes and then remove them carefully to a rack to finish cooling.


Chocolate Hazelnut Torte image

Recipe From epicurious.com

Categories     Cake     Chocolate     Nut     Dessert     Bake     Passover     Vanilla     Spring     Kosher     Hazelnut     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 12

For cake
1 stick (1/2 cup) unsalted butter plus additional for greasing pan
1 cup hazelnuts (5 oz)
6 oz fine-quality bittersweet chocolate (not unsweetened; not more than 60% cacao)
2 tablespoons potato starch
1/4 teaspoon salt
1/2 cup sugar
4 large eggs, separated, at room temperature for 30 minutes
1 teaspoon vanilla
Garnish: Passover confectioners sugar
Special Equipment
a 9- to 91/2-inch springform pan; parchment paper


  • Put oven rack in middle position and preheat oven to 350°F.
  • Generously butter bottom and side of springform pan, then line bottom with a round of parchment paper and butter parchment paper.
  • 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.
  • Reduce oven temperature to 325°F.
  • While nuts cool, melt butter and chocolate together in a heatproof bowl set over a pot of simmering water.
  • 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.)
  • 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).
  • 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 .


Hazelnut Torte image

Recipe From epicurious.com

Provided by Lidia Bastianich

Categories     Cake     Sauce     Side     Bake     Spring     Hazelnut

Yield Makes a 10-inch cake, serving 10 or more

Number Of Ingredients 15

1 1/2 cups hazelnuts, toasted and with skins rubbed off
1 1/2 cups all-purpose flour, plus some for the cake pan
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons soft butter, plus a bit for the cake pan
1 cup plus 2 tablespoons sugar
3 large eggs
1 tablespoon extra-virgin olive oil
1/2 tablespoon finely grated orange zest
1 cup milk at room temperature
4 tablespoons semisweet chocolate, chopped by hand in small pieces
Garnish: powdered sugar or whipped cream
Recommended Equipment
A 10-inch springform cake pan
A heavy-duty electric mixer fitted with the whisk


  • Chop the hazelnuts in a food processor or mini-chopper to small bits-not to a powder. Set aside. Whisk or sift together the flour, baking powder, and salt. Butter and flour the cake pan. Preheat the oven to 350˚ with a rack in the center.
  • In the mixer, cream the butter and sugar together until light, smooth, and fluffy; scrape the sides of the bowl as needed. Incorporate the eggs, olive oil, and orange zest in several additions, blending each in at slow speed, scraping the bowl, then beating at high speed for a couple of minutes to lighten.
  • On slow speed, incorporate the dry mix in several additions, alternating with splashes of milk. Scrape the bowl when both are added, and beat briefly on high. Fold in the chopped nuts and chocolate by hand, and blend in well.
  • Scrape the batter into the cake pan, and smooth the top. Bake until a cake tester comes out clean, about 45 minutes. The top should be lightly browned and just spring back to a light touch.
  • Cool on a wire rack for 30 minutes or so, remove the side ring of the springform, and let the cake cool completely. Cut in wedges, and serve topped with powdered sugar or whipped cream.
  • The torte will keep in the refrigerator for a week, well wrapped in plastic, or you can freeze it for longer storage. When serving torte that has been chilled or frozen, toast the cut pieces in the oven (or toaster oven) to bring out the flavors.


Hazelnut-Praline Torte image

Hazelnut sponge cake and caramel cream stack up in a torte.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 11

1 1/4 cups hazelnuts, toasted, finely ground
1 3/4 cups walnuts, toasted, finely ground
1 1/2 cups confectioners' sugar, sifted, plus more for dusting
9 large eggs, separated, room temperature
1 1/4 teaspoons salt
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
2 1/4 cups sifted cake flour (not self-rising)
Hazelnut Syrup
Caramel-Cream Filling


  • Preheat oven to 350 degrees. Line two 10-by-15-inch rimmed baking sheets with parchment paper, allowing 2 inches to hang over each short side; set aside.
  • Whisk nuts and confectioners' sugar in a bowl; reserve 1/2 cup, and set aside. Put yolks and remaining nut mixture into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale, about 3 minutes; transfer to a large bowl.
  • Put egg whites and salt into the clean bowl of the electric mixer fitted with the whisk attachment, and beat on medium speed until foamy. Raise speed to medium-high. Gradually add granulated sugar, and beat until stiff peaks form. Beat in the vanilla.
  • Fold egg whites into yolk mixture in two additions. Whisk flour and remaining nut mixture in a small bowl; fold into egg mixture in two additions.
  • Transfer half the batter to a pastry bag fitted with a 5/8-inch plain tip (such as Ateco #808). Starting in one corner of a prepared baking sheet, pipe batter in diagonal lines, filling sheet. Repeat with remaining batter in second baking sheet. Bake until pale golden, about 15 minutes. Lift parchment onto wire racks, and let cakes cool completely.
  • Using a serrated knife, trim edges of cakes to be straight. Halve cakes crosswise. Place one half on a serving plate. Brush with 1/4 cup hazelnut syrup. Spread 1 1/2 cups caramel cream over top. Sprinkle with 1/2 cup praline. Repeat to make two more layers of each. Top with remaining cake half. Refrigerate 2 hours (or overnight). Dust with confectioners' sugar, and garnish with praline.


Hazelnut Torte image

This mouthwatering torte recipe is courtesy of chef Lidia Bastianich, and can be found in her cookbook, "Lidia's Italy."

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 13

6 tablespoons butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
1 1/2 cups hazelnuts, toasted and skins removed
1 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 2 tablespoons sugar
3 large eggs
1 tablespoon extra-virgin olive oil
1/2 tablespoon finely grated orange zest
1 cup milk, room temperature
1/4 cup semisweet chocolate, finely chopped
Confectioners' sugar, for garnish (optional)
Whipped cream, for garnish (optional)


  • Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan; set aside.
  • Place hazelnuts in the bowl of a food processor; process until coarsely chopped and set aside.
  • In a large bowl, whisk together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, mix together butter and sugar until light, smooth, and fluffy, scraping down the sides of the bowl as necessary. Add the eggs, olive oil, and orange zest, mixing well on slow speed after each addition.
  • With mixer on low speed, add flour mixture in 3 parts, alternating with milk and beginning and ending with flour; beat until just combined. Scrape down sides of bowl and beat on high speed about 2 minutes; fold in nuts and chocolate.
  • Pour batter into prepared cake pan, smoothing top with a spatula. Bake until a toothpick inserted into the center of the cake comes out clean and the top is light brown and just springs back when lightly touched, about 45 minutes.
  • Transfer cake to a cooling rack; let cool 30 minutes. Remove outer ring of pan; let cool completely. Cut into wedges and serve dusted with confectioners' sugar or whipped cream, if desired.


Hungarian Flourless Hazelnut Cake image

This cake was traditionally a birthday cake in my friend's home. Her mother is from Hungary and only has this recipe in her head! Now it will be preserved.... Note: hazelnuts may be toasted or untoasted. The skins may be removed or left on.

Recipe From allrecipes.com

Provided by LAURANERIC

Categories     World Cuisine Recipes     European     Eastern European     Hungarian

Time 1h30m

Yield 12

Number Of Ingredients 7

12 ounces hazelnuts
2 teaspoons baking powder
6 egg yolks
⅝ cup white sugar
6 egg whites
1 pint heavy whipping cream
⅛ cup chopped hazelnuts, for garnish
Calories398.8 calories
Carbohydrate17.1 g
Cholesterol156.8 mg
Fat35 g
Fiber2.9 g
Protein8.4 g
SaturatedFat11.3 g
Sodium128 mg
Sugar11.9 g


  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch springform pan. Grind hazelnuts until very fine. Add baking powder and set aside.
  • In a large bowl, whip the egg yolks with the sugar until pale yellow in color. Beat in the ground hazelnut mixture.
  • In a separate CLEAN bowl, with a CLEAN whisk, whip the egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixture, then add the remaining whites and fold in until no streaks remain.
  • Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 minutes, or until top of cake springs back when lightly tapped. Cool on wire rack.
  • When cake is cool, slice horizontally into 3 layers. Whip the cream until stiff, and spread generously between layers, on top and on the sides of the cake. Sprinkle chopped hazelnuts on top for decoration.

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