Ultimate Fudgy Flourless Dark Chocolate Hazelnut Torte
A dense, fudgy flourless chocolate torte with toasted hazelnuts that delivers indulgent flavor without complicated steps. Perfect for special occasions or a comforting homemade dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: European
Ingredients
Scale
- 8 oz (230 g) dark chocolate (70% cocoa), chopped
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (140 g) raw hazelnuts, toasted and chopped
- 1 tsp vanilla extract
- Pinch of salt
- 1 tsp espresso powder (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) springform pan and line the bottom with parchment paper.
- Toast the hazelnuts by spreading 1 cup (140 g) on a baking sheet and baking for 10 minutes until golden and fragrant. Once cool, rub in a kitchen towel to remove skins and chop roughly. Set aside.
- Melt the chopped dark chocolate and butter together in a heatproof bowl over simmering water until smooth and glossy. Remove from heat and let cool slightly.
- In a large bowl, whisk 4 large eggs and 3/4 cup (150 g) granulated sugar until pale, thick, and tripled in volume, about 3–4 minutes.
- Slowly fold the melted chocolate mixture into the egg mixture using a spatula. Add vanilla extract, espresso powder (if using), and a pinch of salt. Fold gently to keep air in the batter.
- Fold in the toasted chopped hazelnuts, reserving a small handful for topping.
- Pour the batter into the prepared springform pan and smooth the top. Sprinkle the remaining hazelnuts evenly over the surface.
- Bake on the middle rack for 25–30 minutes until the edges are set but the center is still slightly soft and fudgy.
- Let the torte cool in the pan for 15 minutes, then remove the springform ring. Chill in the refrigerator for at least 2 hours before serving.
Notes
Use room temperature eggs for better volume. Melt chocolate gently to avoid seizing. Fold ingredients slowly to keep air bubbles. Check bake time carefully to avoid dryness. Chill torte for at least 2 hours for best texture. Use a sharp knife dipped in hot water for clean slices. Substitute nuts or add flavor twists as desired.
Nutrition
- Serving Size: 1 slice (1/12 of tor
- Calories: 220
- Fat: 16
- Carbohydrates: 18
- Fiber: 3
- Protein: 4
Keywords: flourless chocolate torte, fudgy chocolate cake, hazelnut dessert, gluten-free dessert, easy chocolate torte, homemade chocolate dessert