Chocolate hazelnut torte fudge cake

A flourless but indulgent chocolate and hazelnut cake straight from our autumn menu.

Cakes and bakes
Chocolate hazelnut torte cake
  • Preparation time 25 minutes (prep. time)
  • Cooking time 45 minutes (cooking time)
  • Serves 12


  • 180g Dark chocolate
  • 200g Margarine
  • 10ml Vanilla flavouring
  • 100g Crushed and toasted hazelnuts
  • 50g Cocoa powder
  • 5g Baking Powder
  • 5 Eggs
  • 150g Caster Sugar
  • 1tsp Salt

For the topping:

  • 100ml Double cream
  • 100g Dark chocolate
  • 20g White chocolate


  1. Preheat the oven to 150°C.
  2. Melt the chocolate and margarine together and add the vanilla flavouring. Leave to cool while you whisk the eggs.
  3. Place the hazelnuts, cocoa and baking powder in a bowl and mix together well.
  4. Place the eggs and sugar in another bowl, whisk together on a low setting. Add the salt and continue mixing.
  5. Increase the speed of the whisk to maximum, and continue to whisk until 'ribbon stage', when the mixture holds its shape.
  6. Slowly pour in the cooled chocolate mixture, stirring with a metal spoon until combined fully.
  7. Sprinking the hazelnut mixture over the top of the mix, and gently fold through until combined.
  8. Pour into a round baking tin and tap once on your worktop to remove any large air bubbles.
  9. Bake for around 45 minutes or until risen and a skewer inserted in the middle comes out clean. Remove and leave to cool.
  10. For the icing, place the cream in a pan and bring to the boil, then immediately switch off the heat and add the chocolate. Stir until melted and smooth.
  11. Pour the topping over the torte, letting it drip down the sides.
  12. Melt the white chocolate and drop randomly over the top of the cake, using a spoon to swirl gently. Leave to set before serving.