Dark Chocolate Torte Recipe

Preheat oven to 325°F (160°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment.

In a bowl combine the finely ground toasted hazelnuts, powdered sugar, melted butter and a pinch of salt until mixture holds together when pressed.

Press the mixture evenly into the bottom of the prepared pan to form a thin crust. Bake 8–10 minutes until fragrant and set. Remove from oven and let cool while preparing the torte batter.

Reduce oven temperature to 300°F (150°C). If not using crust, grease and line the springform pan as above.

Place the chopped dark chocolate and 1 cup butter in a heatproof bowl set over a pot of simmering water (double boiler) or use a microwave in 20–30 second bursts, stirring until fully melted and smooth. Remove from heat and let cool slightly (3–5 minutes).

In a separate large bowl, whisk the granulated sugar, eggs, vanilla extract and salt together until combined. Whisking vigorously by hand is fine; you do not need to reach ribbon stage but the mixture should be well blended.

Slowly whisk about one-quarter of the melted chocolate mixture into the egg-sugar mixture to temper the eggs, then fold in the remaining chocolate until uniform. Stir in the tablespoon of flour just until incorporated (this gives a slight structure but keeps the torte dense and fudgy).

Pour the batter into the prepared pan over the cooled hazelnut crust (or directly into the greased pan). Smooth the top with a spatula.

Bake 30–35 minutes, or until the edges are set and the center still has a slight jiggle when the pan is gently shaken. Do not overbake — the torte should be dense and moist.

Remove from oven and let cool on a wire rack for 1 hour. Then chill in the refrigerator at least 2 hours (or overnight) to fully set and make slicing clean.

Chill a medium mixing bowl and beaters in the freezer for 10 minutes (optional but helps cream whip faster).

Pour the chilled heavy cream into the cold bowl. Add the confectioners' sugar and Kahlúa. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Taste and adjust sweetness or Kahlúa to preference (add up to 1 tsp more Kahlúa if you want a stronger coffee flavor).

Keep chilled until ready to serve.

Run a knife around the edge of the chilled torte and release the springform. Transfer to a serving plate if desired.

Spoon or pipe dollops of Kahlúa whipped cream over the torte or serve on the side.

Scatter the roughly chopped toasted hazelnuts over the top, dust lightly with cocoa powder and finish with a few flakes of sea salt if using.

Slice with a sharp knife wiped between cuts for clean slices. Serve chilled or at cool room temperature. Leftovers keep covered in the refrigerator up to 4 days.