We love our nuts in the Pacific Northwest, especially hazelnuts. When you throw in a little chocolate even the French would agree life doesn’t get much better.
Here’s a chocolate-nut torte I have been making for so long, I have no record of the original source. What I do know is this combination has been making folks happy for quite a while. A chocolate center is surrounded by a bottom citrus laced cookie crust and crowned with a gooey, crunchy, layer on top.
It is easy on the cook because it is made in three simple steps. The crust is a snap with the help of a food processor. It’s pressed into the bottom of a springform or other easy access pan and briefly baked until set.
Hot out of the oven, a few handfuls of excellent chocolate are scattered across the crust, left briefly to melt, then spread evenly across the bottom.
Meanwhile, the top layer is whizzed up in the same food processor bowl. A couple of eggs are whipped well, brown sugar, a few dry ingredients are added to stabilize the batter, and chopped nuts are thrown in to pull it all together. In the blink of an eye, it is spread over the chocolate and back in the oven it goes for a brief 20 minutes.
Beyond this simple execution, the torte is nearly indestructible—especially if kept in its protective pan for transport. It does not need to be refrigerated for a day or so. Take it down the road to a potluck or dessert at a friend’s house. Unmold to a platter, give it a light dusting of confectioners’ sugar, and finish with a sprinkling of nuts. You’ve got a dessert for all occasions.
Chocolate Hazelnut Torte
1 1/2 cups all-purpose flour
1/2 cup light brown sugar
1 1/2 teaspoons grated orange rind
1/4 teaspoon salt
1/2 cup chilled butter, cut up
1/2 package semisweet chocolate chips (6 oz.)
2 large eggs
1 cup light brown sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon vanilla
1 1/2 cups hazelnuts or walnuts, chopped (6 oz.)
Additional: powdered sugar for dusting, toasted nuts for garnish
- Preheat oven to 375° F.
- For crust, combine flour, sugar, grated rind and salt in food processor; cut in butter and whirl until crumbly. Press evenly on bottom of 8″ or 9″ springform or tart pan. Bake at 375° F for about 10 minutes, until firm to touch.
- Sprinkle with chocolate chips, let stand 2 minutes to melt the chocolate; spread evenly over the crust with spatula.
- For filling, beat eggs until frothy; add sugar, flour, baking powder, salt and vanilla, and stir until smooth. Fold in nuts. Spread over chocolate. Bake at 375° F for 20 minutes longer, until the top is firm and golden.
- Cool completely. Remove from pan and dust lightly with powdered sugar and top with nuts. Store in cool place up to 24 hours, do not refrigerate. Serves 8.