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Hazelnut Torte Recipe

  • 1

    To prepare: soften the butter to room temperature. Zest the orange. Separate the eggs. Finely grate the dark chocolate.

  • 2

    Preheat the oven to 190'C. Butter a 20cm cheesecake mould or 6 inividual moulds. Line the rim(s) with greaseproof paper and then place in the fridge.

  • 3

    Spread the hazelnuts on to a baking tray and then roast in the oven for 5 minutes until golden brown. Allow to cool and then transfer to a food processor and blitz to a breadcrumb consistency.

  • 4

    In a food processor or with a whisk beat the softened butter and sugar together until pale. Add the eggs yolks one at a time and then add the orange zest. Sieve in the flour, mix in the ricotta and stir in the hazelnuts and the poppy seeds.

  • 5

    In a different bowl, whisk the egg whites with a pinch of salt until stiff and then fold into the hazelnut mixture. Pour the torte mix into the lined flan tin or moulds and bake for around 20-30 minutes until the top of the torte has started to colour. Check the torte is cooked by sticking a knife or cocktail stick into the centre of the torte - it should come out clean.

  • 6

    Remove from the oven and allow to cool.
    While the torte is cooling, place the jam in a saucepan and add 4 tbsps of water. Bring this to the boil and then brush over the torte with a pastry brush.
    Once completely cool, sprinkle the grated chocolate over the torte.
    Serve with creme fraiche.

Chef's tip

«Apricot jam works best in the recipe but feel free to use an alternative if necessary.»

A rich hazelnut cake made with ground hazelnuts, ricotta, poppy seeds and dark chocolate.

(10 votes)

  • Preparation  15mins
  • Cooking time  30mins
  • Rest time  0h

Ingredients for people

  • Unsalted butter : 115 g
  • Whole hazelnut(s) : 125 g
  • Caster sugar : 125 g
  • Whole egg(s) : 4 whole
  • Orange(s) : 1 whole
  • Plain flour : 30 g
  • Ricotta : 125 g
  • Poppy seed(s) : 25 g
  • Dark chocolate : 70 g
  • Apricot jam : 50 g
  • Fine salt : 1 pinch(es)
  • Thick crème fraiche : 100 g

  • To line the mould(s)
  • Unsalted butter : 20 g