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Chocolate Hazelnut Torte

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“One of my pastry instructors told us that a cake like this is to a baker what a basic black dress is to a wardrobe - essential, classic, and can be taken anywhere.”
1hr 20mins

Ingredients Nutrition


  1. Oven to 325 degrees F.
  2. Grind 1 cup of the hazelnuts in a food processor with the cake flour.
  3. Set aside.
  4. Melt the butter and chocolate in a double boiler over hot water.
  5. Whisk until smooth.
  6. In the bowl of your mixer, whip the yolks, 2/3 c.
  7. of the sugar, and the salt on high speed until thick and light colored.
  8. Reduce the speed to low and add the chocolate mixture.
  9. Add the ground hazelnut mixture and the orange zest and mix on low until combined.
  10. In a clean mixer bowl (which you've wiped clean with a paper towel and some vinegar), whip the whites on medium speed until soft peaks form.
  11. Adjust the speed to high, anc continue to whip, adding the rest of the sugar in a steady stream.
  12. Whip until the egg whites are stiff and shiny.
  13. Mix 1/4 of the whites into the yolk mixture.
  14. Then gently fold the remaining whites into the mixture until you can see no more white streaks.
  15. Spread the batter into One 9x3 inch round cake pan, bottom lined with parchment paper.
  16. Bake for about 45-50 minutes, or until the cake is JUST BEGINNING to pull away from the pan, or a skewer inserted in the center comes out clean.
  17. Cool to room temperature before unmolding.
  18. FOR THE GLAZE: Scald the cream.
  19. Pour it over the chocolate, and whisk in the remaining ingredients.
  20. Whisk until very smooth.
  21. Set the glaze aside to thicken, about 30 minutes.
  22. Evenly spread/pour the glaze over the top and sides of the cake.
  23. Chop the remaining hazelnuts and gently sprinkle them along the edge of the cake.
  24. Store this cake at room temperature.

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