- 2⅔ cups (256 grams) hazelnut flour
- ¼ cup (21 grams) Dutch process cocoa powder
- 1 teaspoon (2 grams) instant espresso powder
- ½ teaspoon (1.5 grams) kosher salt
- 5 large eggs (250 grams), separated
Hazelnut Chocolate Torte
Make 1 (9-inch) cake
- 1 cup (200 grams) granulated sugar, divided
- ½ cup (113 grams) unsalted butter, softened
- 1 cup (336 grams) Bonne Maman Hazelnut Chocolate Spread
- Garnish: confectioners’ sugar
- Preheat oven to 325°F (170°C). Spray a 9-inch springform pan with baking spray with flour. Line bottom of pan with parchment paper.
- In a medium bowl, whisk together flour, cocoa, espresso powder, and salt.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at high speed until frothy. Add ½ cup (100 grams) granulated sugar in a slow, steady stream, beating until stiff peaks form. Transfer mixture to another medium bowl.
- Clean bowl of stand mixer. Using the paddle attachment, beat butter and remaining ½ cup (100 grams) granulated sugar at medium speed until creamy, 2 to 4 minutes, stopping to scrape bottom and sides of bowl. Add egg yolks, one at a time, beating until combined and stopping to scrape bottom and sides of bowl. Add hazelnut chocolate spread; beat until well combined. Add flour mixture; beat until well combined, stopping to scrape bottom and sides of bowl. Gently fold in egg white mixture in three additions until well combined and no visible white streaks remain. Spread mixture into prepared pan, smoothing with an off set spatula.
- Bake until a wooden pick inserted in center comes out with a few moist crumbs, 1 hour to 1 hour and 10 minutes. Let cool completely in pan on a wire rack.
- Run a small off set spatula around edges of cooled cake to loosen; remove sides of pan. Garnish with confectioners’ sugar, if desired. Store in an airtight container for up to 2 days.