Chocolate Hazelnut Torte

Rich and decadent, this chocolate hazelnut torte offers layers of moist chocolate cake, silky hazelnut mousse, and a glossy ganache, satisfying the most indulgent chocolate cravings.

Prep time: 1 hour
Cook time: 30 minutes
Serves: 12

Ingredients

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup unsalted butter, softened

1 cup granulated sugar

4 large eggs, at room temperature

1 teaspoon vanilla extract

1/2 cup whole milk

1 cup hazelnuts, toasted and finely ground

2 cups heavy cream

8 ounces semisweet chocolate, chopped

1/4 cup confectioners' sugar

1 teaspoon hazelnut liqueur (optional)

8 ounces dark chocolate, finely chopped

1/2 cup heavy cream (for ganache)

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.

2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

3. In a large bowl, cream the butter and granulated sugar until light and fluffy.

4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

5. Gradually add the dry ingredients to the creamed mixture, alternating with milk, starting and ending with the dry ingredients.

6. Fold in ground hazelnuts until just combined.

7. Divide the batter evenly between the prepared cake pans and smooth the tops.

8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.

9. For the hazelnut mousse, beat 2 cups heavy cream in a large bowl until stiff peaks form. Fold in confectioners' sugar and hazelnut liqueur.

10. Once cooled, layer one cake with half the mousse, then place the second cake on top, spreading the remaining mousse evenly on top and sides.

11. For the ganache, place chopped dark chocolate in a bowl. Heat the remaining 1/2 cup heavy cream until just simmering, then pour over chocolate. Let sit for 5 minutes, then stir until smooth.

12. Pour ganache over the top of the torte, allowing it to drip down the sides. Refrigerate until set.

Storage

Store in an airtight container in the refrigerator for up to 5 days.

Reheating

Allow to sit at room temperature for 10-15 minutes before serving or gently warm slices in the microwave for 10-15 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.