Rich chocolate and Hazelnut Torte

Chocolate and hazelnut torte

  • serves 12
  • Easy

This chocolate and hazelnut torte is a serious creamy and indulgent weekend treat. Our recipe only takes 30 minutes to whip up, and can feed up to 12 people


Make this impressive chocolate and hazelnut torte, then check out our profiteroles, sherry trifle, yule log and more Christmas dessert ideas.



  • 37% milk chocolate 200g
  • 70% dark chocolate 200g
  • double cream 200ml
  • liquid glucose 2 tbsp, (you can find this on the baking aisle in large supermarkets)
  • Frangelico 4 tbsp
  • chopped toasted hazelnuts 75g


  • chocolate chip and hazelnut cookies 200g, roughly broken
  • butter 75g, melted


  • double cream 200ml
  • icing sugar 1 tbsp
  • Frangelico 2-3 tbsp


  • Step 1

    Pulse the cookies to a rubble in a food processor (or put in a plastic bag and bash). Mix with the melted butter. Tip into a 20cm springform cake tin and press down. Chill for 30 minutes.

  • Step 2

    Melt the milk and dark chocolate, cream and glucose in short blasts in the microwave, or in a glass bowl set over, but not touching, a pot of simmering water. Stir in the Frangelico and leave to cool.

  • Step 3

    Pour on top of the base and level if needed. Put in the fridge overnight to set.

  • Step 4

    Release the torte and cover the top and sides with the chopped hazelnuts, gently pressing them in.

  • Step 5

    Softly whip the cream, icing sugar and Frangelico, and serve on the side of the sliced torte.

Check out our other Italian dessert recipes

Boozy Tiramisu Bombe Recipe

Nutritional Information

  • Kcals 563
  • Fat 44.5g
  • Saturates 24.5g
  • Carbs 29.8g
  • Sugars 23.8g
  • Fibre 3g
  • Protein 5.2g
  • Salt 0.3g