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Chocolate Espresso-Nut Torte

 Chocolate Espresso-Nut Torte
I love chocolate and nuts, and they come together deliciously in this torte. Serve it with sweetened whipped cream or your favorite ice cream. —Thomas Faglon, Somerset, New Jersey
14 ServingsPrep: 40 min. Bake: 35 min. + chilling


  • 5 eggs, separated
  • 1 teaspoon baking cocoa
  • 1 cup hazelnuts, toasted and skins removed
  • 3 tablespoons dark brown sugar
  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 6 ounces bittersweet chocolate, melted and cooled
  • 1 teaspoon instant espresso powder
  • 1 teaspoon McCormick® Pure Almond Extract
  • 1/4 teaspoon salt
  • 6 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 1/2 cup finely chopped almonds, toasted


  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes. Line the bottom of a greased 9-in springform pan with
  • waxed paper; grease the paper and dust with cocoa. Set aside.
  • Place hazelnuts and brown sugar in a food processor; cover and
  • process until ground. In a large bowl, cream butter and sugar until
  • light and fluffy, about 5 minutes. Add egg yolks, one at a time,
  • beating well after each addition. Beat in the melted chocolate,
  • espresso powder, extract and salt. Gradually add hazelnut mixture.

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Chocolate Espresso-Nut Torte (continued)

Directions (continued)

  • In a large bowl with clean beaters, beat egg whites until stiff peaks
  • form. Fold into batter. Spread into prepared pan. Place pan on a
  • baking sheet.
  • Bake at 375° for 35-40 minutes or until a toothpick inserted near
  • the center comes out with a few moist crumbs. Cool on a wire rack to
  • room temperature. Remove sides of pan and invert onto a serving
  • plate.
  • Place chocolate in a small bowl. In a small saucepan, bring cream
  • just to a boil. Pour over chocolate; whisk until smooth. Cool,
  • stirring occasionally, to room temperature or until ganache reaches
  • a spreading consistency, about 30 minutes.
  • Spread ganache over top and sides of cake; press almonds onto sides.
  • Cover and refrigerate for 30 minutes or until set. Yield: 14
  • servings.
Nutritional Facts: 1 slice equals 387 calories, 32 g fat (13 g saturated fat), 104 mg cholesterol, 118 mg sodium, 28 g carbohydrate, 4 g fiber, 7 g protein.