This chocolate hazelnut torte is a rich, tasty dessert that is a slice of chocolate heaven, but still light in texture. A delicious flour-less chocolate cake that is also low carb and sugar free.
This chocolate hazelnut torte manages to be all things in one slice. A strong chocolate taste that combines so well with the hazelnut flavor. It’s rich and fudge-like but at the same time it is light and fluffy. You will go into for another slice!
I served mine with a chocolate ganache on top. This is simply cream heated up with semi sweet chocolate chips added, mixed and cooled. Then slather over the top of this chocolate hazelnut torte. It gives the top a nice glaze.
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What is a Torte?
A torte is a cake with a sponge of ground nuts, so it could also be referred to as a flourless cake. It has a rich yet light texture that is helped with the whisking of the egg whites. Some are made into multilayers with a buttercream filling.
Carbs in Hazelnuts
Like a lot of nuts, hazelnuts may be high in calories, but they are packed full of nutrients, antioxidant compounds and healthy fats. The level of healthy fats can help with inflammation and improve blood sugar levels.
Hazelnut flour contains about 11 grams of total carbohydrates per 100 grams, with approximately 9 grams of fiber. This results in around 2 grams of net carbs per 100 grams
How to make Hazelnut Flour
I used ground hazelnuts or hazelnut flour to make this chocolate hazelnut torte. If you are lucky enough to have a source of hazelnuts (and I am very jealous if you do), you can simply roast the hazelnuts in the oven for about 12 minutes. Then remove the skins, cool and grind them into a powder. Voila! You have hazelnut flour.
For those of us on a little island, we purchase hazelnut flour via Amazon and sob quietly at the shipping duties and taxes that cost more than the flour itself.
Ingredients
This is a simple recipe with a few ingredients. The cream is for the chocolate ganache which is optional.
- Hazelnut flour - Use store bought or make your own from hazelnuts.
- Low Carb Sweetener - we use monkfruit but other low carb sweetener such as allulose or Swerve can be used.
- Butter - use unsalted.
- Chocolate chips - use unsweetened chocolate chips. Or you can use a chopped chocolate bar.
- Eggs - the eggs are separated for a lighter sponge.
- Vanilla - enhances the flavor of the torte
- Salt - used for balance.
- Heavy cream - optional for the chocolate ganache.
How to Make Chocolate Hazelnut Torte
Melt the butter and chocolate.
Whisk egg yolks with vanilla.
Add the melted chocolate to the egg yolk mixture with the hazelnut flour and sweetener.
In a separate bowl, whisk the egg whites to firm peaks.
Fold the egg whites into the torte mixture.
Spoon into a prepared cake tin and bake until firm.
Storage
Store the torte in an airtight container in the refrigerator. This helps preserve the moisture and prevent it from absorbing other fridge odors. It should last up to 5 days.
Recipe Tips
A small amount of espresso or coffee enhances the chocolate flavor without overpowering the hazelnut.
Torte flavors often improve with time. If possible, make it a day ahead to allow the flavors to meld and deepen.
More Low Carb Recipes with Hazelnut Flour
If you are wondering what else to make with that bag of hazelnut flour, try these other low carb recipes:
Chocolate Hazelnut Torte
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Ingredients
Hazelnut Torte
- ½ cup Butter unsalted
- 2 oz sugar free chocolate chips Dark
- 4 Eggs separated
- ½ cup monk fruit sweetener or other low carb sweetener
- 1 cup Hazelnut flour
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
Chocolate Ganache (optional)
- 1 cup heavy cream
- 2 oz sugar free chocolate chips
Instructions
- Preheat the oven to 180C/350F degrees.
- Grease and line an 8 inch spring form cake pan with parchment paper.
- Melt the butter and chocolate together in a bowl over simmering water (Bain Marie). Or you could zap it in the microwave.
- In a bowl, whisk the egg yolks together with the vanilla.
- Add the chocolate mixture, then add the hazelnut flour, salt and the monk fruit sweetener.
- In another bowl, whisk the egg whites to stiff peaks with an electric whisk.
- Add ¼ of the egg white mixture to the chocolate mixture and fold in gently.
- Fold the remaining egg whites into the mixture.
- Pour into the cake tin and bake for 35 to 40 minutes until firm.
- Cool in the tin for 5 minutes, then remove from the cake tin and cool on a wire rack.
Make the ganache
- Place the chocolate chips in a medium mixing bowl.
- Heat the cream in a pan on a medium heat until it is just simmering.
- Remove from the heat and pour over the chocolate and let sit for 2 minutes.
- Stir until you have a smooth mixture.
- Spoon or pour over the chocolate hazelnut ganache and chill in the fridge until ready to serve.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
This delicious collection of 40 low carb desserts shows you that you can still enjoy cake and cheesecake! They all taste so amazingly close to the traditional versions, that everyone will enjoy them.
