Hungarian Rich Chocolate Hazelnut Torte

Total Time
Prep 10 mins
Cook 35 mins

This is a recipe from the UK tv chef Silvena Rowe who specializes in making Eastern European food. She says these are inspired by smaller tortes she has eaten in Budapest.

Ingredients Nutrition


  1. Preheat the oven to 350 degrees.
  2. Have ready n 8 inch round baking time, buttered and lined with kitchen paper.
  3. Melt the butter very slowly over a low heat.
  4. Remove from the heat and add the chopped chocolate, stirring all the time so that it melts in the hot butter. Cool.
  5. Whisk the egg whites to soft peaks, then keep aside until needed.
  6. Whisk the egg yolks and sugar together until thick and pale.
  7. Add the chocolate mixture and mix well.
  8. Sprinkle in the flour and ground hazelnuts, and mix together carefully.
  9. Add the egg whites and fold them in carefully to retain as much air as possible.
  10. Pour into the prepared tin and bake for 25 minutes. The cake should be set, but slightly wobbly in the center. Cool in the tin.
  11. To prepare the chocolate ganache, heat the cream almost to boiling point.
  12. Immediately remove from the heat, and add the chopped chocolate. Stir until amalgamated.
  13. Cool and they pour over the cake to glaze. Allow to set.
  14. To make the hazelnut topping, place the sugar and 3.5 ounces water in a saucepan and cook until lightly caramelized.
  15. Remove from the heat and add the whole roasted hazelnuts.
  16. Stir briefly to coat.
  17. Using tong, and working quickly, remove the sticky nuts in clusters, an place on lightly oiled baking paper to cool.
  18. Top the cake with hazelnut clusters and serve.
Most Helpful

Awesome. That's really it in a nutshell. Great recipe that was the perfect consistency, and the whole family went in for seconds (of very small pieces, of course!). I read puppitypup's review, and was a little worried about the wobble issue, but I did everything as listed here in the recipe, and it was exactly as stated. It came out fine when cooled, and we coated with the ganache. Others in my family aren't big nut fans, so I didn't put them on top (they didn't even notice they were inside), but I probably would've enjoyed it even more with them. The goal today was finding a recipe that would qualify as a 5-star desert (meaning appropriate for fancy company), and this passed the test. Thanks for posting it!

VeggiesPhorMe January 31, 2010

Sarah, I'm sorry but this torte was a disappointment, especially after the cost of buying 14 ounces of premium 70% cocoa dark chocolate and 10 ounces of hazelnuts. It was too dark, almost bitter tasting. I followed the recipe exactly on the cake, removing it from the oven at 25 minutes because it appeared set but wobbly in the middle. I cooled the cake and attempted to remove it from the pan, then discovering that the middle was still batter, not done at all. I managed to get it back in the pan and cooked it 15 more minutes. The 7 ounces of hazelnuts for the topping is way too much also. I chopped the nuts as that made more sense to me. Covering the top completely only used about 2 ounces of the hazelnut praline. Made for ZWT, please see my rating system as I rate tougher than most.

puppitypup June 08, 2008