Rich and dense, with a truffle-like texture and a hint of orange, this Chocolate Hazelnut Torte is a decadent treat. Naturally gluten- and grain-free!

Flourless Chocolate Hazelnut Torte

As I see it, there are very few scenarios in which chocolate and Valentine’s Day don’t mesh.

Whether this weekend finds you sharing dessert with the person who sends your heart aflutter, single and loving it, or in need of some comfort food, you can never go wrong with a little (or a lot of) chocolate.

Last year, I celebrated Valentine’s Day with a pan of my favorite Cocoa Brownies.  This year, I’m all about Chocolate Hazelnut Torte.  Rich and truffle-like in texture, with the warm aroma of toasted hazelnuts, a hint of orange, and a layer of ganache on top, this is one of those desserts that embodies decadence.

If you’re going to make a chocolate dessert, why not go all out, right?

date puree ingredientsdate paste

For the past month or so, I’ve been experimenting with using grain-free flours (nut flours, coconut flour, etc.) and natural sweeteners in my baking. It’s been fun, though not all of my creations have been swoon-worthy.

I’ve had the most success with recipes that celebrate the ingredients for their own merits, rather than trying to duplicate grain-based confections. In the end, no matter the type of food, flavor and texture are most important. I’ve tried to make desserts that my friends and family find unqualifiedly “good,” not “good…considering it doesn’t have flour, refined sugar (or whatever other ingredient I’ve swapped out).”

Flourless chocolate cakes and tortes, for example, have always been some of my favorite desserts, though I’m usually too busy scraping my plate to focus on the fact that they’re naturally gluten- and grain-free!

hazelnuts with skinschopped bittersweet chocolate

For this Chocolate Hazelnut Torte, I used ground hazelnut meal for texture and a combination of homemade date paste and coconut sugar for sweetness.

If you’ve never used coconut sugar, I definitely recommend giving it a try. Despite its name, coconut sugar tastes nothing like coconut. The flavor is reminiscent of brown sugar, with warm, toffee undertones. Plus, it has a lower glycemic index than other sugars. Win-win!

Hazelnut meal has become widely available in supermarkets with the popularity of gluten-free baking, but if you’re unable to find a bag, it’s easy to make at home in a food processor. You don’t have to get too crazy about achieving a superfine, powder-like grind here. A little bit of crunch is a good thing against the richness of the chocolate.

hazelnut meal and torte batterchocolate hazelnut torte battercooled chocolate hazelnut torteGlazed chocolate hazelnut torte

Speaking of the star of the show (chocolate), I opted for the bittersweet variety here. I love the combination of dark chocolate and orange. I find that when using an intense chocolate, a little bit of orange both softens and complements the flavor.

For this recipe, I simmered the dates in orange juice, added a little zest to the batter, and a splash of Grand Marnier liqueur to the ganache topping. The hint of orange in each component lends a flavor that is present throughout the torte, but not overly assertive.

Glazed torte, servedchocolate hazelnut torte slice

Seeing as the arts of cooking and eating are about as subjective as it gets, I always hesitate to term any recipe “the best.” That said, I’m going to go out on a limb and call this torte “the best” chocolate dessert I’ve made in a while. I think I’ve found true love!

Did you know? Clicking the photos in any post will take you to my Flickr feed, where you can view additional shots taken during the cooking process.

5 from 2 votes

Flourless Chocolate Hazelnut Torte

Rich and dense, with a truffle-like texture and a hint of orange, this Chocolate Hazelnut Torte is a decadent treat. Naturally gluten- and grain-free!
This torte can be made ahead and stored, covered, in the refrigerator for up to 3 days. Return to room temperature before serving.
Prep Time: 1 hour
Cook Time: 50 minutes
Total Time: 1 hour 50 minutes
Servings: 12 servings

Ingredients

For the Torte

  • 18 dates (about 1/2 pound), pitted
  • 1 cup orange juice
  • 1/2 vanilla bean , split open
  • 3/4 cup unsalted butter , plus 1 tablespoon
  • 9 ounces bittersweet chocolate (70% cacao), chopped
  • 6 large eggs
  • pinch kosher salt
  • 3/4 cup coconut sugar or lightly-packed light brown sugar
  • 2 cups toasted hazelnut meal/flour *
  • 1 tablespoon grated orange zest
  • softened unsalted butter and unsweetened cocoa powder, for pan

For the Ganache

  • 1/2 cup heavy cream **
  • 4 ounces semisweet chocolate , chopped
  • 1-1/2 teaspoons Grand Marnier liqueur (optional)
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Instructions 

Make the Torte

  • Preheat oven to 275 degrees F. Butter a 9-inch springform pan and dust with unsweetened cocoa powder.
  • Combine dates, orange juice, and vanilla bean in a small saucepan. Bring to a gentle simmer for 5 minutes, until dates are very soft. Drain dates in a fine mesh sieve, gently pressing out the liquid. Discard the vanilla bean and reserve the cooking liquid. Puree dates in the bowl of a food processor until smooth. (You should end up with about 3/4 cup of date paste.***) Set aside to cool.
  • Melt butter in a small saucepan. Remove from heat and add bittersweet chocolate, stirring until melted and smooth. Set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat eggs with sugar on medium-high speed until thick and pale, about 5-8 minutes. (If using coconut sugar, stir together eggs and sugar and let stand for 5 minutes before whipping to help the sugar dissolve. This is not necessary if using brown sugar.) Gently mix in melted chocolate/butter mixture and orange zest until no streaks remain. Add date paste and 3 tablespoons of reserve orange juice, gently mixing until combined. Fold in toasted hazelnut meal.
  • Pour batter into prepared pan and even it out with an offset spatula. Bake for 45-50 minutes, until a cake tester inserted into the center of the torte comes out with only a few crumbs. Transfer to a wire rack to cool completely.

Make the Ganache

  • Place chopped semisweet chocolate in a medium bowl. In a small saucepan, heat heavy cream until just beginning to simmer (do not boil). Remove from heat and pour over chocolate. Let stand 5-10 minutes, then whisk until chocolate is melted and mixture is smooth and glossy. Whisk in Grand Marnier, if using.
  • Pour ganache onto the center of the cooled torte and spread to edges in an even layer. Refrigerate until set (about 15 minutes). Slice into wedges and serve with additional chopped toasted hazelnuts and orange zest to garnish, if desired.

Notes

*Commercial nut meals/flours have become a lot easier to find in regular grocery stores the past few years. (At least three stores in my town stock the Bob's Red Mill Hazelnut Meal/Flour I used here.) To toast the Meal, I bake it in an even layer on a sheet pan at 350 degree F for about 10-12 minutes, until fragrant. Cool before folding into batter.
Make your own Hazelnut Meal: If you're unable to find ground Hazelnut Meal/Flour, you can substitute homemade. Using 2 cups whole hazelnuts, follow the toasting instructions above, shaking pan once or twice while baking for even toasting. When ready, the hazelnut skins will begin to split. Remove from oven, let cool slightly, and place between two layers of kitchen towels. Gently agitate the hazelnuts between the towels to release most of the skins (which can be bitter). When skinned hazelnuts are completely cool, transfer in 1/2-cup batches to a food processor fitted with a steel blade, or the grain container of a high-speed blender. Pulse until finely ground, being careful not to over-process into hazelnut butter.
**For a dairy-free alternative, substitute canned, full-fat coconut milk for the heavy cream. It makes a beautiful ganache!
***Depending on the size of the dates you use, you might end up with extra paste. Don't throw this away! Date paste keeps well, stored in an airtight container in the refrigerator for a week. It's delicious in smoothies, spread onto toasted English Muffins, or used in other baked goods.

Nutrition Estimate

Calories: 537kcal | Carbohydrates: 38g | Protein: 8g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 127mg | Sodium: 59mg | Potassium: 325mg | Fiber: 5g | Sugar: 27g | Vitamin A: 675IU | Vitamin C: 11.8mg | Calcium: 74mg | Iron: 3.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About our recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

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10 Comments

  1. Molly Kumar says:

    OMG, this cake would be tasting so rich n delish with the addition of dates and hazelnut. I would definitely want to eat all those slices ;)

    1. Amanda {Striped Spatula} says:

      Thanks, Molly! I’m going to plead the 5th on how many slices I polished off myself! :)

  2. demeter says:

    First of all, Amanda, I am humbled by your breathtaking photos. Wow. Second of all, ganache and grain-free flours? YES! I love them both. I really like how you incorporated hazelnut meal into this recipe. I’ve been experimenting on and off with almond meal, cashew meal, and all kinds of other meals for a few years now. They’re great, aren’t they? Okay, I’m gonna go back to admiring your photos now. ;) Happy almost Valentine’s Day! <3

    1. Amanda {Striped Spatula} says:

      Thank you for leaving me such a lovely comment, demeter! I especially appreciate your praise for my photos. Looking back, this was the first post I shot with my current camera (I treated myself to a Valentine’s Day present last year!). I’m still enjoying baking with grain-free flours, though I think Hazelnut meal is probably my favorite of all of them! Such a lovely flavor, especially toasted. Have a great Valentine’s Day!

  3. Allie says:

    I love your philosophy on seeking out recipes that taste good on their own merit. And these flavors sound seriously fantastic! Not to mention the torte is absolutely gorgeous.

    1. Amanda {Striped Spatula} says:

      Thanks for reading and commenting, Allie! It’s so nice to receive such lovely feedback about my torte and cooking philosophy. (All of this torte talk is making me wish I had a slice leftover–my kitchen is devoid of dessert tonight! Haha.)

  4. Oana says:

    Oh my goodness, I just found this recipe and I’m amazed. Look at that consistency, all that chocolate, the beautiful glaze on top – I can only imagine how decadent this cake is and how good it tastes. Well done!

    1. Amanda {Striped Spatula} says:

      Thanks so much for your very nice comment, Oana! The layer of ganache glaze definitely made me weak in the knees! :)

  5. plasterer bristol says:

    Oh these look super delicious, thank you for sharing this.

    Simon

    1. Amanda {Striped Spatula} says:

      Thank you for your comment, Simon! Glad you enjoyed the post.