Hazelnut Chocolate Torte


This is a nasty torte. There is no way not to like it, even if you don’t like chocolate cake, or chocolate in general (notice I am deciding to speak to that horrible clan I’d sworn everlasting animosity to). But seriously, let’s just look at the list of ingredients: hazelnuts (remember Nutella’s daddy?), Nutella (no need for introduction), chocolate, butter, eggs. Basic- with a twist of awesome. This is an elegant yet childish cake, perfect for every occasion. And did I mention, it’s gluten free?!


6 large eggs, separated

pinch of salt

1/2 cup unsalted butter, softened

14 ounces Nutella

1 Tbsp water

1/2 cup ground hazelnuts

4 ounces bittersweet chocolate, melted and cooled

For the frosting:

4 ounces hazelnuts

1/2 cup heavy cream

1 tbsp water

4 ounces bittersweet chocolate

  1. Beat egg whites and salt until frothy.
  2. In a separate bowl beat butter, Nutella, chocolate, hazelnuts and yolks.
  3. Fold in whites- carefully.
  4. Bake for 20-35 minutes or until it starts separating from the rim.
  5. While the cake is cooling, heat the heavy cream, chocolate and water (you can add a tsp of espresso powder here too).
  6. When chocolate has melted, let it cool, and frost later.
  7. Decorate with whatever makes you smile.



  1. 6 huevos separados
  2. 1 pizca de sal
  3. 1/2 T avellana molida
  4. 400g Nutella (o el bote pequeño)
  5. 1/2 T mantequilla (o una barra de 113g)
  6. 115 g chocolate semi-amargo derretido y enfriado


  1. 1/2 T crema para batir
  2. 113 g chocolate semi amargo
  3. 1 cucharada de agua
  4. 1 cucharadita de espresso (opcional)


  1. Batir las claras con la sal a punto de turrón.
  2. En otro recipiente, batir la mantequilla con la Nutella y agregar las yemas, chocolate, y avellana molida.
  3. Mezclar las claras cuidadosamente.
  4. Vertir en un recipiente engrasado y enharinado (o cubierto con cocoa).
  5. Hornear por 20-35 minutos (dependiendo el molde), o hasta que las orillas se empiecen a separar del molde.
  6. Para el betún, calentar en una olla la crema, el agua y el chocolate, hasta derretir el chocolate. Agregar el espresso y dejar enfriar.
  7. Enfriar el pastel y cubrir con betún y cualquier decoración que prefieran. ¡Disfruten!

About the post

Dessert, Gluten-free (and good)

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