Flourless Chocolate Hazelnut Torte Recipes

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FLOURLESS CHOCOLATE-HAZELNUT CAKE

Small wedges of this luscious, superchocolaty cake go a long way.

Provided by Jill Silverman Hough

Categories     Cake     Milk/Cream     Chocolate     Egg     Dessert     Bake     Quick & Easy     Frangelico     Chill     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 9



Flourless Chocolate-Hazelnut Cake image

Steps:

  • Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper round. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.
  • Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt. Transfer batter to prepared pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Place in oven and tent springform pan loosely with foil. Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny). Remove cake from roasting pan; remove foil from top and outside of pan. Cool cake in pan on rack. Chill cake until cold, about 3 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.
  • Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form. Run knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges. Transfer to plates. Top with whipped cream; sprinkle with chopped toasted hazelnuts.

12 ounces 60% cacao bittersweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
6 large eggs
1 cup (packed) golden brown sugar
1/2 cup Frangelico or other hazelnut liqueur, divided
1 cup finely ground hazelnuts (ground in processor; about 5 ounces)
1 teaspoon coarse kosher salt
1 cup chilled heavy whipping cream
Chopped toasted hazelnuts

CHOCOLATE HAZELNUT TORTE

Provided by Food Network

Categories     dessert

Time 35m

Yield 4 servings

Number Of Ingredients 6



Chocolate Hazelnut Torte image

Steps:

  • Preheat oven to 325 degrees F. Butter and parchment a 9-inch cake pan
  • In the bowl of a food processor, grind chocolate and hazelnuts down to a fine paste. Add soft butter and sugar and pulse until thoroughly incorporated. Add eggs 1 by 1. Scrape down bowl carefully. Add flour. Fill prepared cake pan with torte batter. Spread carefully to level and bake for 20 to 25 minutes until cake tester comes out clean.

1 cup hazelnuts
4 ounces semisweet chocolate-(recommends-Cluizel Brand)
1 cup butter
1 cup sugar
5 eggs
1/2 cup flour

CHOCOLATE HAZELNUT TORTE

Tortesare richand dense, so a thin wedge is a perfect portion. Dip a long,sharp knife intowarm water,slice, and wipethe blade with a dish towel.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8 1/2-inch torte

Number Of Ingredients 10



Chocolate Hazelnut Torte image

Steps:

  • Preheat oven to 225 degrees. Butter an 8 1/2-inch springform pan; sprinkle with cocoa, and tap out excess. In a small bowl, combine currants and whiskey or hot water. Let macerate at least 10 minutes or up to 30 minutes. Strain currants in a fine sieve, and discard whiskey.
  • In a small saucepan over medium heat, bring cream and butter almost to a boil; making sure all butter is melted. Place chocolate in a medium heatproof bowl, and pour the cream over to cover. Whisk gently until chocolate is melted and mixture is combined.
  • In a medium bowl, whisk together the eggs, sugar, and salt. Whisk into chocolate mixture, and stir in nuts and currants. Pour mixture into prepared pan.
  • Bake until edges are set and center is still a little soft to the touch, about 2 hours. Transfer to a wire rack to cool completely. Cover with plastic wrap, and chill overnight in the refrigerator. When ready to serve, remove from refrigerator, and dust with cocoa powder.

3/4 cup unsalted butter, plus more for pan
Unsweetened cocoa powder, for pan and dusting
1 cup currants
1/2 cup whiskey or hot water
1 1/3 cups heavy cream
1 pound bittersweet chocolate, chopped
6 large eggs
1 cup sugar
1/4 teaspoon salt
1 1/2 cups finely chopped toasted hazelnuts (6 1/2 ounces)

ULTIMATE FLOURLESS CHOCOLATE TORTE

Looks so inviting - I wish I could post the picture. Also found on the Godiva website. I didn't post the chilling and cooling time, approximately - 4 hours.

Provided by Manami

Categories     Dessert

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 14



Ultimate Flourless Chocolate Torte image

Steps:

  • Preheat oven to 350°F.
  • Position rack in lower third of the oven.
  • Butter the bottom and sides of a 9"x2" round springform pan.
  • Line bottom of pan with round of parchment or waxed paper and butter paper.
  • In a food processor fitted with metal blade, place chocolate, sugar, and coffee.
  • Cover and process for 15-20 seconds, until finely ground.
  • With motor running, pour boiling water through the feed tube.
  • Process for 10-15 seconds, until chocolate is completely melted.
  • Using a rubber spatula, scrape down sides of work bowl.
  • Add butter and process for about 5 seconds or until incorpaorated.
  • Add eggs and vanilla and process for about 5 seconds or until mixture is smooth and creamy.
  • Scrape chocolate batter into prepared pan and smooth top with rubber spatula.
  • Bake for 55 minutes, until edges of the cake are puffy and center is just set.
  • Cool cake in pan on wire racks for 30 minutes.
  • Cover and refrigerate for at least 3 hours or until ready to serve.
  • COULIS:.
  • In medium saucepan, place frozen raspberries and sugar.
  • Cook over medium heat stirring constantly with wooden spoon until sugar is completely dissolved and berries are soft.
  • DO NOT LET MIXTURE BOIL.
  • Strain raspberrey mixture through a fine-meshed sieve into a bowl.
  • Add liqueur, cover and refrigerate.
  • DECORATION:.
  • Run a thin-blended knife around edge of cake to loosen it from sides of springform pan.
  • Remove side of sprinform pan.
  • Invert cake onto a serving plate.
  • Peel off paper and refrigerate while preparing whipped cream.
  • In a large chilled bowl, beat cream with sugar and vanilla just until stiff peaks begin to form.
  • Spread thin even layer of whipped cream over top of the chocolate cake.
  • ****Fill a pastry bag fitted with a star tip(such as Ateco #6) with remaining whipped cream. OPTIONAL. Completely cover top of cake with whipped cream rosettes.****.
  • To serve drizzle some raspberry coulis onto each dessert plate.
  • With a sharp thin-bladed knife, slice cake, wipe blade clean between each cut.
  • Place slices on plates, and garnish with raspberries.

Nutrition Facts : Calories 869.4, Fat 54.9, SaturatedFat 32.6, Cholesterol 268.2, Sodium 196.2, Carbohydrate 89.5, Fiber 5, Sugar 80.1, Protein 9.1

10 (1 1/2 ounce) Godiva dark chocolate bars, chopped
1 1/2 cups sugar
1 1/2 teaspoons instant coffee granules
3/4 cup boiling water
3/4 cup butter, softened
6 eggs, at room temperature
1 tablespoon vanilla extract
1 1/2 cups frozen unsweetened raspberries
1/2 cup sugar
1 tablespoon Chambord raspberry liquor
1 1/2 cups heavy cream
2 tablespoons sugar
1 1/2 teaspoons vanilla extract
fresh raspberry, for garnish

'FLOURLESS' CHOCOLATE HAZELNUT TORTE WITH FRANGELICO

This eye-pleasing cake drizzled with a rich chocolate glaze is destined to become a new dessert classic!

Provided by Allrecipes Member

Time 35m

Yield 12

Number Of Ingredients 13



'Flourless' Chocolate Hazelnut Torte with Frangelico image

Steps:

  • Preheat oven to 350 degrees F. Lightly spray an 8-inch cake pan with cooking spray. Set aside.
  • Bake hazelnuts in preheated 350 degrees F oven until golden brown (approx. 5-7 minutes). Set aside.
  • Make cake. Melt chocolate in a small pan over low heat. Set aside. Place hazelnuts and remaining cake ingredients in a medium mixing bowl. Stir until well blended. Add chocolate and mix well. Pour into prepared 8-inch cake pan. Bake 15-20 minutes. Cake will seem slightly underbaked.
  • Remove cake from pan. Cool on a wire rack.
  • Place cool cake on a serving plate.
  • Make glaze. Place chocolate and Frangelico* in a small saucepan. Heat over low heat while stirring constantly. Pour melted chocolate glaze over torte. Refrigerate torte until ready to serve.

Nutrition Facts : Calories 178.3 calories, Carbohydrate 14.3 g, Cholesterol 0.1 mg, Fat 13.2 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 2.7 g, Sodium 90.3 mg, Sugar 3 g

¾ cup chopped hazelnuts
2 ½ ounces unsweetened baker's chocolate
¾ cup SPLENDA® No Calorie Sweetener, Granulated
½ cup plain bread crumbs
2 tablespoons cornstarch
1 teaspoon baking powder
¼ cup egg substitute
¼ cup brewed coffee
2 tablespoons vegetable oil
2 tablespoons unsweetened applesauce
2 tablespoons Frangelico*
3 ounces Sugar free chocolate
2 tablespoons Frangelico*

FLOURLESS HAZELNUT CHOCOLATE CAKE (GLUTEN-FREE)

You could increase the amount of dark chocolate and decrease the amount of cocoa powder, if you like. I used a minimum amount of sugar, so please adjust the amount of sugar according to your taste. For more healthy, low-GI, gluten-free recipes, please visit my blog, www.InnerHarmonyNutrition.com.

Provided by InnerHarmonyNutriti

Categories     Dessert

Time 50m

Yield 1 7-inch cake, 8 serving(s)

Number Of Ingredients 8



Flourless Hazelnut Chocolate Cake (Gluten-Free) image

Steps:

  • Melt chocolate and butter in a double boiler. Set aside.
  • Preheat the oven to 350°F/360°C degrees.
  • Whip egg whites until a stiff peak forms. Set aside.
  • In another bowl, mix egg yolks and sugar. Add the chocolate and butter mixture and mix.
  • Mix in the hazelnut meal, cocoa powder, and liquor (if using) and mix.
  • Fold in the egg whites and mix. Pour in a 7-inch springform pan.
  • Bake for 30 minutes.
  • Cool and refrigerate for several hours or overnight. Sprinkle powdered sugar on top using a small strainer.
  • Infuse love, slice and serve!

Nutrition Facts : Calories 155.5, Fat 15.1, SaturatedFat 8.7, Cholesterol 112.1, Sodium 39.5, Carbohydrate 5.1, Fiber 2.8, Sugar 0.2, Protein 5.2

2 2/3 ounces dark chocolate
5 tablespoons unsalted butter
4 eggs, separated
2/3 cup coconut sugar (or other natural sugar)
1/2 cup hazelnut meal (or bleached hazelnuts ground in a food processor)
1/3 cup unsweetened cocoa powder
2 tablespoons brandy (optional) or 2 tablespoons rum (optional)
powdered sugar, for topping

HUNGARIAN FLOURLESS HAZELNUT CAKE

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.

Provided by LAURANERIC

Categories     World Cuisine Recipes     European     Eastern European     Hungarian

Time 1h30m

Yield 12

Number Of Ingredients 7



Hungarian Flourless Hazelnut Cake image

Steps:

  • 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.

Nutrition Facts : Calories 398.8 calories, Carbohydrate 17.1 g, Cholesterol 156.8 mg, Fat 35 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 11.3 g, Sodium 128 mg, Sugar 11.9 g

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

AUSTRIAN HAZELNUT TORTE

This unusual but delicious flourless torte has a distinctive nutty flavor with a hint of orange. Its luscious cream filling and topping is accented with citrus.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10-12 servings.

Number Of Ingredients 8



Austrian Hazelnut Torte image

Steps:

  • In a large bowl, beat egg yolks and sugar until light lemon-colored. Stir in the chopped hazelnuts, bread crumbs and orange juice. , In another bowl, beat egg whites and salt until stiff peaks form; fold into hazelnut mixture. , Spoon into a greased 9-in. springform pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut cake horizontally into two layers. Place bottom layer on a serving plate; top with half of the whipped cream. Top with remaining layer and whipped cream. Garnish with halved hazelnuts if desired.

Nutrition Facts : Calories 258 calories, Fat 16g fat (6g saturated fat), Cholesterol 134mg cholesterol, Sodium 122mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 1g fiber), Protein 6g protein.

6 eggs, separated
1 cup sugar
1 cup finely chopped hazelnuts, toasted
3/4 cup dry bread crumbs
2 tablespoons orange juice
1/8 teaspoon salt
2 cups heavy whipping cream, whipped
Additional hazelnuts, halved, optional

FLOURLESS CHOCOLATE CAKE WITH TOASTED HAZELNUTS AND BRANDIED CHERRIES

This over-the-top cake has impressive looks and moistness. Start the cherries ahead: They soak in brandy for a week and then in syrup for at least two days.

Categories     Mixer     Chocolate     Dairy     Egg     Fruit     Nut     Dessert     Bake     Freeze/Chill     Chill     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 18



Flourless Chocolate Cake with Toasted Hazelnuts and Brandied Cherries image

Steps:

  • For brandied cherries:
  • Combine brandy and dried cherries in 4-cup glass container with lid. Cover and let soak at room temperature 1 week.
  • Bring 1 cup water and sugar to boil in medium saucepan, stirring until sugar dissolves. Remove from heat and cool syrup. Drain brandy from cherries (reserve brandy for another use). Add sugar syrup to cherries and stir to blend. Let soak at room temperature at least 2 days. DO AHEAD Can be made 2 weeks ahead. Store covered at room temperature.
  • For cake:
  • Position rack in center of oven and preheat to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper round. Place chocolate and 1 1/4 cups butter in medium metal bowl. Set bowl over saucepan of simmering water; stir until mixture is melted and smooth. Remove bowl from over water; cool to lukewarm, about 10 minutes.
  • Using electric mixer, beat egg yolks and 1/2 cup sugar in large bowl until very thick and pale yellow in color, about 5 minutes. Beat in vanilla and salt. Gently fold chocolate mixture into yolk mixture. Using clean dry beaters, beat egg whites and remaining 6 tablespoons sugar in another large bowl until peaks form. Fold 1/3 of beaten whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan.
  • Bake cake until tester inserted into center comes out with moist crumbs attached, about 45 minutes (cake will be puffed and soufflé-like while baking). Cool cake in pan on rack 15 minutes (cake will fall in center). Run knife around cake sides to loosen; press edge of cake down to make level with center. Remove pan sides and cool cake completely. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.
  • For ganache:
  • Combine chocolate and cream in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water; let stand until ganache cools slightly but is still pourable, about 5 minutes.
  • Place cooled cake on rack set over rimmed baking sheet. Pour 1/2 cup ganache over top of cake. Using offset spatula, quickly spread ganache over top and sides of cake. Freeze cake 3 minutes. Pour remaining ganache over top of cake. Working quickly but gently and grasping pan bottom and rack together, slightly tilt rack with cake from side to side, allowing ganache to flow evenly over top and down sides of cake; smooth sides with offset spatula. Press hazelnuts onto sides of cake to adhere. Chill cake until ganache is set, about 1 hour. DO AHEAD Can be made 1 day ahead. Cover with cake dome and keep refrigerated. Let stand at room temperature 45 minutes before serving.
  • Cut cake into wedges. Garnish with whipped cream and spoon brandied cherries alongside.

Brandied cherries:
1 750-ml bottle brandy
1 1/2 cups dried tart cherries
1 cup water
1 cup sugar
Cake:
10 ounces bittersweet or semisweet chocolate, chopped
1 1/4 cups (2 1/2 sticks) unsalted butter, diced
10 large egg yolks
1/2 cup plus 6 tablespoons sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
9 large egg whites
Ganache:
8 ounces bittersweet or semisweet chocolate, chopped
1 cup heavy whipping cream
1 1/2 cups hazelnuts, toasted, coarsely chopped
Whipped cream

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From honestcooking.com


FLOURLESS CHOCOLATE HAZELNUT CAKE - PRETTY. SIMPLE. SWEET
Instructions. Heat the oven to 350°F/180°C. Grease the bottom and sides of a 9-inch springform pan. Wrap the outside bottom and sides of the pan with aluminum foil to prevent leaking. Put the chocolate, Nutella, sugar and butter in a big saucepan and melt slowly over a very low heat, stirring occasionally.
From prettysimplesweet.com


FLOURLESS HAZELNUT CHOCOLATE TORTE | KIM SUNéE
Heat the oven to 325° F. Grease and line with parchment, one (10-inches in diameter with 2 3/4-inch high sides) round springform pan. Grease the parchment; set aside. If using whole hazelnuts, lightly toast the nuts and place in a …
From kimsunee.com


HAZELNUT CHOCOLATE TORTE WITH ESPRESSO GANACHE RECIPE
In large bowl, whisk yolks, hazelnut mixture, zest, butter, salt, and vanilla until combined; set aside. Using mixer fitted with whip attachment, beat whites on medium-high speed to opaque. Slowly add remaining 2 tablespoons sugar and continue to beat to soft peaks.
From seriouseats.com


FLOURLESS CHOCOLATE HAZELNUT TORTE - STRIPED SPATULA
Make the Torte. Preheat oven to 275 degrees F. Butter a 9-inch springform pan and dust with unsweetened cocoa powder. Combine dates, orange juice, and vanilla bean in a small saucepan. Bring to a gentle simmer for 5 minutes, until dates are very soft. Drain dates in a fine mesh sieve, gently pressing out the liquid.
From stripedspatula.com


FLOURLESS NUTELLA CHOCOLATE TORTE RECIPE - SERIOUS EATS
In the unwashed mixer bowl, whip cream on medium-high speed to soft peak, about 30 seconds. Fold into chocolate mixture just until no streaks remain. Pour into prepared pan. Place pan in roasting pan and fill pan with 1-inch hot water. Bake until center is just set and torte doesn't jiggle when shaken, 60 to 70 minutes.
From seriouseats.com


FLOURLESS CHOCOLATE HAZELNUT TORTE RECIPE - CREATE THE MOST …
All cool recipes and cooking guide for Flourless Chocolate Hazelnut Torte Recipe are provided here for you to discover and enjoy. Healthy Menu. Is A Soup Diet Healthy 7 Day Healthy Diet Menu Heart Healthy Breakfast Diet ...
From recipeshappy.com


FLOURLESS CHOCOLATE HAZELNUT CAKE - PASSOVER RECIPE
Using a spatula, gently remove egg whites and transfer them into another clean bowl – set aside. In a bowl of a food processor, pulse the hazelnuts with the powdered sugar, cocoa, and salt to form a fine, sand like mixture. Do not overprocess. In the bowl of the electric mixer, combine the butter and ¾ cup of sugar.
From toriavey.com


FLOURLESS HAZELNUT CHOCOLATE CAKE - FOOD
melted butter, to grease; 200 g roasted and peeled hazelnuts; 250 g good-quality dark chocolate (54% cocoa), chopped; 185 g unsalted butter, cubed; 40 g (⅓ cup) cocoa powder, sifted; 60 ml (¼ ...
From sbs.com.au


SILKY-SMOOTH AND SIMPLE: FLOURLESS CHOCOLATE TORTE | CHRISTOPHER ...
Brody used a water bath to cook her cake, but we prefer the simplicity of lowering the temperature of the oven from 350°F to 275°F and adding 20 minutes to the cooking time. Once the cake cooled, the sliced candied orange garnish highlighted the citrus in the chocolate, and the bourbon and bitters balanced the cake’s richness.
From 177milkstreet.com


CHOCOLATE-HAZELNUT MACAROON TORTE – SMITTEN KITCHEN
Place hazelnuts, 1 cup sugar and salt in a food processor and blend until finely ground. Using electric mixer, beat egg whites in large, dry bowl with clean beaters (or a whisk attachment) until soft peaks form. Drizzle in vanilla extract, then slowly add remaining 2 tablespoons sugar. Beat until stiff but not dry.
From smittenkitchen.com


SPICY CHOCOLATE TORTE RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


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