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Hazelnut Mocha Torte

 Hazelnut Mocha Torte
This dessert is reminiscent of fine European cakes. I recently made it for my mother, who is German, and it brought back fond memories for her.
12-16 ServingsPrep: 45 min. Bake: 25 min. + chilling


  • 6 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup sugar
  • 2 cups ground hazelnuts
  • 1/4 cup all-purpose flour
  • 8 ounces semisweet chocolate, chopped
  • 1 cup heavy whipping cream
  • 3 tablespoons butter
  • 2 teaspoons instant coffee granules
  • 2/3 cup sugar
  • 1/4 cup water
  • 4 egg yolks
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup butter, softened
  • 1/4 cup confectioners' sugar
  • Additional ground hazelnuts
  • Whole hazelnuts and chocolate leaves


  • In a large bowl, beat egg whites until foamy. Add cream of tartar;
  • beat until soft peaks form. Gradually add sugar, 1 tablespoon at a
  • time, beating until sugar is dissolved and stiff peaks form. Combine
  • hazelnuts and flour; fold into batter, 1/4 cup at a time. Spoon into

2 of 2

Hazelnut Mocha Torte (continued)

Directions (continued)

  • two greased 9-in. round baking pans lined with waxed paper.
  • Bake at 300° for 25-30 minutes or until cake springs back when
  • lightly touched. Cool for 10 minutes before removing from pans to
  • wire racks.
  • In a small heavy saucepan, combine the ganache ingredients; cook and
  • stir over low heat until chocolate and butter are melted. Remove
  • from the heat. Set saucepan in ice; stir for 3-4 minutes or until
  • thickened. Remove from ice and set aside.
  • For buttercream, combine sugar and water in a large heavy saucepan.
  • Bring to a boil; cook over medium-high heat until sugar is
  • dissolved. Remove from the heat. Add a small amount of hot mixture
  • to egg yolks; return all to pan. Cook and stir 2 minutes longer.
  • Remove from the heat; stir in vanilla. Cool to room temperature.
  • In a large bowl, cream butter until fluffy. Gradually beat in cooked
  • sugar mixture. Beat in confectioners' sugar until smooth. If
  • necessary, refrigerate until buttercream reaches spreading
  • consistency.
  • Place one cake layer on a serving plate. Spread with half of ganache
  • to within 1/4 in. of edges. Top with second cake layer and remaining
  • ganache. Freeze for 5 minutes. Spread hazelnuts into sides of cake.
  • Garnish with whole hazelnuts and chocolate leaves. Refrigerate.
  • Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 piece) equals 355 calories, 27 g fat (13 g saturated fat), 110 mg cholesterol, 166 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.