Oregon Chocolate Hazelnut Torte Recipe

Oregon Chocolate Hazelnut Torte is highly recommended for any event where you want to have a show-stopping dessert.  I was in the mood to give this Oregon Chocolate Hazelnut Torte recipe a try.  I am always thinking ahead to my holiday planning and always doing a trial run of new recipes before I prepare it for a special occasion.  This is the kind of dessert Papa Haydn’s Restaurant is famous for: rich, extravagant, decadent, and something one ordinarily would not make at home. It is so unbelievably fantastic!

I live in Oregon, the heart of hazelnut country, or filberts as Oregonians call them.  The nuts are gathered when they drop from the trees on their own in late September.  The state of Oregon and country of Turkey are the largest producers of hazelnuts in the world. The hazelnut became Oregon’s official State Nut in 1989.

This recipe, comments, and beautiful photos are courtesy of Cathy Farley and her wonderful cooking blog, Wives with Knives.  This Oregon Chocolate Hazelnut Torte recipe is originally from Papa Haydn’s Restaurant in Portland, Oregon, and is featured on their dessert menu.


Chocolate Hazelnut Torte     Slice of Chocolate Hazelnut Torte


Check out more delicious Cake Recipes and Chocolate Recipes.


Oregon Chocolate Hazelnut Torte Recipe:
Prep Time
40 mins
Cook Time
1 hr
Total Time
1 hr 40 mins
Course: Dessert
Cuisine: Northwestern
Keyword: Oregon Chocolate Hazelnut Torte Recipe
Chocolate Torte:
  • 1 1/2 cups unsalted butter
  • 6 ounces unsweetened chocolate
  • 7 eggs, separated
  • 1 1/2 cups granulated sugar, divided
  • 1 cup all-purpose flour
  • 1 cup hazelnuts, ground
  • Hazelnuts, chopped (optional garnish)
Hazelnut Praline:
  • 3/4 cup butter, room temperature
  • 3/4 cup superfine sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups hazelnuts, ground
  • 1 teaspoon brandy
Chocolate Ganache:
  • 2/3 cup whipping cream
  • 1/3 cup butter, cut into cubes
  • 1/3 cup espresso or extra-strong coffee, brewed
  • 8 ounces semisweet chocolate, chopped
  • 8 ounces bittersweet chocolate, chopped
Oregon Chocolate Hazelnut Torte Instructions:
  1. Prepare Chocolate Torte.  While the Chocolate Torte is baking, prepare the Hazelnut Praline.

  2. After the Chocolate Torte is baked and cooled, prepare Chocolate Ganache.

  3. Carefully remove the cooled Chocolate Torte from the springform pan and place on a wire rack.  

  4. Spread the prepared Hazelnut Praline over the top of the torte, mounding in the center.  

  5. Pour the Chocolate Ganache over the top and sides of the torte to create a smooth, shiny surface.  Spread and smooth out with a spatula, if necessary.  Let stand until the ganache is slightly set.  

  6. Sprinkle some chopped hazelnuts over the top of the cake.

  7. Carefully remove the cake to a serving plate.  Refrigerate until ready to serve.

Chocolate Torte Instructions:
  1. Preheat oven to 325 degrees F.  Generously grease and flour a 9-inch Springform Pans.

  2. In a saucepan over low heat, melt the butter and chocolate; set aside.

  3. In the bowl of your electric mixer, beat the egg yolks and 3/4 cup sugar until mixture is thick and pale yellow.  Add the melted butter/chocolate mixture and beat well until combined; set aside.

  4. In a clean bowl with clean beaters, beat the egg whites until they are foamy.  Slowly add the remaining 3/4 cup of sugar while continuing to beat until the egg whites are shiny and stiff peaks have formed.  Gently fold the beaten egg whites into the chocolate mixture.  Fold in the flour and ground hazelnuts to thoroughly combine into the batter.  Pour the batter into the prepared springform pan.

  5. Bake for approximately 60 to 70 minutes or until the torte is set on the outside, but slightly undercooked in the center.  The Chocolate Torte should be moist and brownie-like, so do not overcook.  Remove from oven and let cool in the pan on a wire rack.

Hazelnut Praline Instructions:
  1. In a large bowl, cream butter and sugar until pale and fluffy.  Add vanilla extract, ground hazelnuts, and brandy; beat thoroughly until well mixed.

Chocolate Ganache Instructions:
  1. In a double boiler over medium heat, heat the whipping cream, butter, and espresso coffee until the butter is melted.  Add the semisweet and bittersweet chocolate and stir until the chocolate is smooth and shiny.  Remove from heat and let cool slightly before using.


Cake    Chocolate    Nuts & Seeds    Pacific Northwest   

Comments and Reviews

2 Responses to “Oregon Chocolate Hazelnut Torte Recipe”

  1. Lila


  2. Lee Ann Gekas

    Has anyone tried this using parchment paper on the springform bottom, then moving the cake to a serving dish before adding the praline and ganache?


Leave a Reply