Chocolate Hazelnut Flourless Torte (Printable Format)

Flourless dark chocolate torte with toasted hazelnuts and a hint of espresso, offering a moist, luscious finish.

# What You Need:

→ Torte

01 - 7 oz dark chocolate (70% cocoa), chopped
02 - 5.3 oz unsalted butter, cubed
03 - 5.3 oz granulated sugar
04 - 4 large eggs, separated
05 - 4.2 oz ground toasted hazelnuts
06 - 1 tbsp instant espresso powder (optional)
07 - 1 tsp pure vanilla extract
08 - 1/4 tsp salt

→ Finishing

09 - 1.75 oz toasted hazelnuts, roughly chopped
10 - 2 tbsp powdered sugar (for dusting)
11 - Whipped cream or crème fraîche, to serve (optional)

# How-To Steps:

01 - Preheat the oven to 350°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - In a heatproof bowl over simmering water, melt the chopped dark chocolate and cubed butter, stirring until smooth. Remove from heat and allow to cool slightly.
03 - Incorporate the instant espresso powder if using, vanilla extract, and salt into the melted chocolate mixture. Stir to combine.
04 - In a large bowl, whisk the egg yolks with granulated sugar until pale and thickened.
05 - Fold the cooled chocolate mixture gently into the egg yolk and sugar blend until well integrated.
06 - Gently fold in the toasted ground hazelnuts to the chocolate batter.
07 - Using a clean bowl, beat the egg whites to stiff peaks. Fold one-third into the chocolate batter to lighten, then carefully fold in the remaining whites until just combined.
08 - Pour the batter into the prepared pan and smooth the surface. Bake for 30 to 35 minutes until edges are set and the center remains slightly soft.
09 - Allow the cake to cool completely in the pan. Remove the springform ring, transfer to a serving plate, dust with powdered sugar, and garnish with toasted hazelnuts. Serve with whipped cream or crème fraîche if desired.

# Expert Suggestions:

01 -
  • Its naturally gluten-free, so you can serve it to anyone without worrying about dietary restrictions.
  • The texture is somewhere between a brownie and a mousse, dense but never heavy.
  • It tastes even better the next day, which means you can bake it ahead and skip the last-minute stress.
02 -
  • The center should look slightly underdone when you take it out of the oven because it will firm up as it cools. I overbaked my first torte and it turned dry and crumbly instead of fudgy.
  • Make sure your bowl and whisk are completely clean and dry before beating the egg whites. Even a tiny bit of grease or yolk will prevent them from whipping up properly, and youll lose the lift that makes this torte light.
03 -
  • Use a kitchen scale to measure the ingredients, especially the ground hazelnuts, because volume measurements can vary wildly and throw off the texture.
  • Let the melted chocolate mixture cool for a few minutes before folding it into the yolks, or the heat will scramble the eggs and ruin the batter.
  • If the torte cracks on top while baking, dont worry. Dusting it with powdered sugar hides everything and makes it look intentional.

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