Go Back

Choc Almond and Hazelnut Torte

A classic dessert for special occasions, this almond and hazelnut cake is rich and delicious. A thin wedge after dinner should be enough ... but people usually accept seocnds!
Prep Time15 mins
Cook Time45 mins
Course: Dessert, Sweet and Treats
Cuisine: Gluten Free, Paleo
Keyword: Almonds, Chocolate, Hazelnuts
Servings: 12 portions


  • 100 grams dark chocolate 85% min cacao
  • 100 grams butter use coconut oil for lactose free
  • 50 grams muscovado sugar
  • 75 grams almonds
  • 75 grams toasted hazelnuts
  • 1 tablespoon powdered cocoa


  • Preheat the oven to 160°C. Line a 18 cm round cake tin with parchment paper and lightly grease the sides.
  • Break the chocolate into pieces and place it into a bowl set over simmering water. When the chocolate has melted, add the butter and muscovado sugar. Stir until the butter has melted and the muscovado sugar has dissolved. Take off the heat.
  • Finely grind the almonds and hazelnuts using a spice grinder. It’s perfect if small pieces of nut remain. Add to the melted chocolate and mix thoroughly.
  • Beat the egg whites until firm.
  • Add the egg yolks to the chocolate mix in a stream, stirring constantly to combine. Add a third of the egg white, fold through, then add the rest, continuing to fold.
  • Pour the cake mix into the pan. Bake for 45 minutes, then turn off the oven and leave the cake in the oven until completely cooled.
  • Sift cocoa powder onto the surface of the cake with a fine wire mesh before serving.