Chocolate Hazelnut Flourless Torte

I slid the springform pan into the oven and the kitchen filled with the smell of melting chocolate and toasted hazelnuts within minutes. My hands were still dusted with powdered sugar from testing the consistency of the batter. This torte started as an experiment on a rainy Saturday when I had leftover hazelnuts and a bar of good dark chocolate I'd been saving. The result was so rich and fudgy that it became my go-to dessert whenever I wanted to impress without the fuss of flour.

I remember making this for a small dinner party where one guest mentioned she couldnt eat gluten. I panicked for a second before realizing this torte was already perfect for her. She took a second slice and asked for the recipe before dessert plates were even cleared. That night, I learned that sometimes the best recipes are the ones that happen to work for everyone without you even trying.

Ingredients

• Dark chocolate (70% cocoa): This is the soul of the torte, so use the best you can find. I always chop it into small, even pieces so it melts smoothly without any grainy bits.
• Unsalted butter: Cubing it helps it melt at the same rate as the chocolate. I learned this after one batch seized up because I added cold butter in one big chunk.
• Granulated sugar: You whisk this with the egg yolks until the mixture turns pale and thick, almost like ribbons. Thats when you know the torte will have the right structure.
• Eggs, separated: The yolks add richness, the whites add lift. I always beat the whites in a spotless bowl because even a speck of grease will keep them from whipping properly.
• Ground hazelnuts (toasted): Toasting them first brings out a deep, nutty sweetness. I spread them on a baking sheet and roast until fragrant, then let them cool before grinding.
• Instant espresso powder: Optional, but it deepens the chocolate flavor without making the torte taste like coffee. I add it when I want a little extra complexity.
• Pure vanilla extract: A teaspoon is enough to round out the flavors and add warmth.
• Salt: Just a pinch balances the sweetness and makes the chocolate taste richer.
• Hazelnuts for finishing: Toasted and roughly chopped, they add crunch and visual appeal on top.
• Powdered sugar: A light dusting makes the torte look bakery-perfect without any effort.
• Whipped cream or crème fraîche: I like serving it with something tangy to cut through the richness, but its completely optional.

Instructions

Prepare the pan:

Preheat your oven to 175°C (350°F), then grease a 23-cm springform pan and line the base with parchment. This step is non-negotiable because the torte is delicate and will stick if you skip it.

Melt chocolate and butter:

Set a heatproof bowl over a pan of barely simmering water and add the chopped chocolate and cubed butter. Stir occasionally until everything melts into a glossy, smooth pool, then remove from heat and let it cool slightly so it doesnt cook the eggs later.

Stir in espresso and vanilla:

Add the espresso powder, vanilla extract, and salt to the melted chocolate mixture. The espresso dissolves almost instantly and the whole thing smells incredible.

Whisk yolks and sugar:

In a large bowl, whisk the egg yolks with the granulated sugar until the mixture is pale, thick, and falls in ribbons from the whisk. This takes a few minutes by hand but its worth it for the texture.

Fold in chocolate:

Gently fold the melted chocolate mixture into the yolk mixture using a spatula. Work slowly so you dont deflate the air youve just beaten in.

Add ground hazelnuts:

Fold in the ground hazelnuts until evenly distributed. The batter will thicken slightly and take on a beautiful speckled appearance.

Beat egg whites:

In a clean, dry bowl, beat the egg whites to stiff peaks. You should be able to turn the bowl upside down without them budging.

Fold in whites:

Stir one-third of the beaten whites into the chocolate batter to loosen it, then gently fold in the remaining whites in two additions. Stop as soon as you no longer see white streaks because over-mixing will deflate the torte.

Pour and smooth:

Pour the batter into the prepared pan and smooth the top with a spatula. Give the pan a gentle tap on the counter to release any air bubbles.

Bake:

Bake for 30 to 35 minutes, or until the edges are set and the center is just slightly soft when you give the pan a gentle shake. The torte will continue to set as it cools, so resist the urge to overbake.

Cool and finish:

Let the torte cool completely in the pan before removing the ring. Transfer it to a serving plate, dust with powdered sugar, and scatter toasted hazelnuts on top for crunch and color.

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One evening, I brought this torte to a friends house for a quiet celebration. We ate it slowly, with coffee, and talked until the candles burned down. She said it reminded her of a dessert her grandmother used to make in Italy. I hadnt been aiming for that, but it felt like a compliment I didnt deserve and wanted to live up to anyway.

How to Toast Hazelnuts Properly

Spread the hazelnuts on a baking sheet and roast them at 175°C for about 10 minutes, shaking the pan halfway through. When theyre fragrant and the skins start to crack, theyre ready. I let them cool, then rub them in a clean kitchen towel to remove most of the skins before grinding them. The oils released during toasting make a huge difference in flavor, so dont skip this step even if youre tempted.

Make-Ahead and Storage Tips

This torte actually improves after a day in the fridge because the flavors deepen and the texture becomes even more velvety. I usually bake it the night before and let it sit covered at room temperature or in the fridge. If youre storing it longer, wrap it well in plastic wrap and it will keep for up to three days. Just bring it back to room temperature before serving so the chocolate softens and the flavors come through fully.

Serving Suggestions and Variations

I like to serve this torte with a dollop of barely sweetened whipped cream or crème fraîche because the tang cuts through the richness beautifully. Sometimes I add a splash of hazelnut liqueur like Frangelico to the batter for extra depth, or swap the hazelnuts for ground almonds if thats what I have on hand. A few fresh berries on the side add color and a bright contrast to the dark chocolate.

• Drizzle melted chocolate over the top for a glossy finish.
• Serve with a scoop of vanilla ice cream for a temperature contrast.
• Add a pinch of flaky sea salt on top just before serving to bring out the chocolate even more.

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This torte has become my answer to almost any occasion that calls for something sweet and memorable. It never feels like work to make, and it always feels special to share.

Questions & Answers About the Recipe

→ What makes this torte flourless?

Instead of flour, ground toasted hazelnuts create the structure, giving this torte a moist, dense quality without gluten.

→ Can I add flavors to enhance the chocolate?

Yes, a small amount of instant espresso powder deepens the chocolate's richness, and vanilla extract adds a subtle aromatic note.

→ How should I prepare the egg whites?

Beat the egg whites until stiff peaks form, then gently fold them into the batter to maintain airiness and a light texture.

→ What nuts are suitable for garnishing?

Toasted hazelnuts provide a perfect crunchy contrast when sprinkled atop the torte before serving.

→ Is this suitable for special diets?

This torte is both gluten-free and vegetarian, making it accessible for those dietary preferences.

→ Can the torte be prepared in advance?

Flavors deepen when made a day ahead, allowing the torte to rest and improve in taste and texture overnight.