Hazelnut Torte Recipe

Prepare hazelnuts

Preheat oven to 350°F (175°C). Spread 2 cups hazelnuts on a baking sheet and toast 10–12 minutes until fragrant and skins blister. Transfer to a clean kitchen towel; rub vigorously to remove most skins. Let cool.

Make hazelnut flour

Once cooled, pulse the toasted, skinned hazelnuts in a food processor until they resemble coarse flour. Scrape down sides as needed. Do not overprocess to avoid releasing too much oil.

Make crust dough

In a bowl whisk together 1 cup all-purpose flour, 1 tbs cocoa powder, 1 cup granulated sugar and 1/2 tsp salt. Add 10 tbs cold cubed unsalted butter and cut in with a pastry cutter or pulse in a food processor until mixture resembles coarse crumbs. Add 1 large egg and the hazelnut meal (from previous step). Pulse or mix gently until dough comes together. If too dry, add 1 tsp cold water at a time until it holds.

Form and blind-bake crust

Press dough evenly into the bottom and up the sides of a 9-inch removable-bottom tart pan (or springform) about 1/4–1/2 inch thick. Chill in refrigerator 20 minutes. Line crust with parchment and fill with pie weights or dried beans. Bake at 350°F (175°C) for 15 minutes. Remove weights and parchment; bake another 8–10 minutes until set and edges slightly deepened. Cool slightly.

Prepare chocolate-hazelnut filling

Chop 8 oz bittersweet chocolate and place in a heatproof bowl. In a small saucepan, heat 1 cup heavy cream with 1/4 cup dark brown sugar just to a simmer, stirring to dissolve sugar. Pour hot cream over chocolate; let sit 2 minutes, then whisk until glossy and smooth. Whisk in 3 room-temperature eggs one at a time until fully incorporated (mixture will be smooth and slightly thick). Stir in 1 tsp vanilla. Fold in 1/2–3/4 cup of the hazelnut meal (reserve some for garnish) until incorporated.

Bake torte filling

Pour filling into pre-baked crust. Smooth top. Bake at 325°F (160°C) for 22–28 minutes until center is just set (it will still jiggle slightly). Remove from oven and cool on a wire rack 1 hour, then refrigerate at least 2 hours or overnight to fully set.

Bloom espresso: dissolve 2 tsp instant espresso powder in 2 tbs hot water. Let cool slightly.

Whip cream: using a chilled bowl, whip 2 cups cold heavy cream to stiff peaks.

Combine base: in a separate bowl, mix 1 cup sweetened condensed milk with the cooled espresso, 1/2 tsp vanilla extract and 1/8 tsp fine sea salt until smooth.

Fold and freeze: gently fold the whipped cream into the condensed-milk espresso mixture until uniform. Transfer to a loaf pan or airtight container, press plastic wrap onto surface and freeze at least 6 hours or overnight until firm. (Can be made up to 2 weeks ahead.)

Prepare batter: preheat oven to 350°F (175°C). In a bowl whisk together 1/2 cup powdered sugar, 1/4 cup all-purpose flour, and 1/16 tsp salt. Stir in 2 tbs melted butter, 1 egg white, 1/4 tsp vanilla, and 1/4 cup finely chopped toasted hazelnuts until smooth and spreadable.

Pipe and bake: line two baking sheets with silicone mats or parchment. Drop small tablespoon-sized mounds about 3 inches apart and spread thinly with the back of a spoon into 2–3 inch circles or ovals (work quickly). Bake 6–8 minutes until edges are golden brown.

Shape tuiles: as soon as they come out of the oven, use a thin spatula to lift each tuile and drape over a rolling pin or cup to form a curved tuile, or leave flat for shards. Cool completely; they will crisp as they cool.

Warm Nutella: place 1/2 cup Nutella (and 1 tsp neutral oil if needed to thin) in a microwave-safe bowl. Microwave in 10–15 second bursts, stirring between, until pourable but not hot.

Assemble: remove chilled torte from refrigerator and release from pan onto serving plate. Spoon or pipe a scoop of coffee ice cream alongside or on top. Arrange 2–3 hazelnut tuiles on the torte/plate. Scatter halved toasted hazelnuts around. Drizzle warm Nutella over the torte and ice cream in a thin stream. Finish with a light pinch of sea salt flakes if desired.

Serve & store: serve immediately with ice cream. Leftover torte keeps refrigerated up to 4 days; ice cream kept frozen. Nutella drizzle can be rewarmed gently before serving leftovers.