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Hazelnut Torte Recipe

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
Method
    Chef's tip

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

  • 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.