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Nutrition Facts
Serving Size 1 (74g) Recipe makes 12 servings
Calories 234
Calories from Fat 98		(41%)
Amount Per Serving		%DV
	Total Fat 10.9g	16%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 7.0g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 141mg		47%
Sodium 167mg		6%
Potassium 133mg		3%
Total Carbohydrate 29.7g		9%
	Dietary Fiber 1.3g	5%
	Sugars 25.8g
Protein 6.3g		12%
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Hazelnut Torte

Recipe #67458 | 1 hour | 30 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Jenny Sanders
Jul 25, 2003

This is an excellent, excellent cake, although not inexpensive to make. You can make it dairy free, just don't use butter on the pans. It can also be made gluten-free, if you use rice flour. I have not given instructions for icing it, but it should be iced and generally presented quite formally; this is a special occasion cake. I like either a chocolate frosting or glaze on this. Also I have tinted and rolled out marzipan which I then cut with cookie cutters and used to decorate the iced cake. If I put a chocolate glaze on it, I like to add a thin layer of apricot jam over the cake first. "Go nuts!" (Prep time does not include icing or decorating the cake.)

SERVES 12 (change servings and units)

Ingredients

2 cups ground hazelnuts
1 1/2 cups sugar
4 teaspoons baking powder
4 tablespoons flour or rice flour
8 eggs

Directions

1
Line the bottom of 2 round 9" cake pans with parchment paper.
2
Butter (or oil) and flour them, including the parchment paper on the bottoms.
3
Preheat the oven to 350°F.
4
Blend 1/2 of each- that's 1/2 of each- of the nuts, sugar, flour and baking powder in a food processor until the nuts are powdered and everything is well blended.
5
Add 4 of the eggs and process well.
6
Pour into one of the cake pans.
7
Wash and dry the food processor parts.
8
Repeat with the other half of the ingredients and the other cake pan.
9
Bake for 30 to 35 minutes, until a toothpick comes out clean. DO NOT jiggle the pans during baking.
10
Cool in the pans for 10 minutes and then remove them carefully to a rack to finish cooling.

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Featured Reviews for This Recipe

From: Chef #1169164

On Feb 14, 2009

Jenny this is a wonderful recipe and so easy. I've made it at least three times so far and I've just joined this site only so I can rate it. The only thing I don't understand is why you make it in two batches. Do you have a small food processor? I put everything in mine in one go, then pour it into two identical baking tins. Today being St Valentine's Day, I used heart-shaped silicone tins. The cakes are now cooling, later I'll sandwich them together with sweetened chestnut puree and ice it with ganache. Thank you for this recipe. Sunny www.slimmercook.com

0 people found this review helpful

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From: Chef #779475

On Mar 2, 2008

What a hit! I made this for my boyfriend's family dinner and everyone is asking for the recipe.. I covered the entire cake up with chocolate frosting, and it was all gone by the end of the night.. Awesome recipe!

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From: Tiffanie #2

On Jan 29, 2006

This is a very tasty, nutty, easy to make cake. I iced it with a mixture of cool whip, chocolate, Frangelico and hazelnut paste and finished it off with a chocolate glaze and whole hazelnuts. I used a mixer instead of a food processor and it worked just fine.

3 people found this review helpful

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From: Sackville

On Oct 10, 2004

This was such a hit! Both for me — I couldn't believe how easily it came together — and my guests, who couldn't get enough of it. I iced it with a simple mixture of icing sugar, butter and cocoa powder. I would have taken a picture of a slice but it got devoured before I had a chance!

3 people found this review helpful

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