This is the chocolate boost for all of you – Nutella Hazelnut Chocolate Torte.
Hello from Nutella Hazelnut Chocolate Torte. Today is the perfect day for a home torte tasting. This torte is for all of you who are in love with chocolate and hazelnut spread called Nutella.
Description of Nutella Chocolate Torte
Nutella Hazelnut Chocolate Torte recipe is a rich, multi-layered cake filled with Nutella spread, chocolate filling, vanilla filling, heavy cream, hazelnut and more. Yes, this cake is the definition of “being rich”.
This torte is made of the following layers:
- The first layer is made of egg whites, sugar, flour and hazelnuts.
- Vanilla Filling is the number 2 layer
- Chocolate Filling is the number 3 heaven layer
- Heavy Cream is the number 4 layer
Yes, this torte is sure to impress! Your family, friends, coworkers or just yourself.
So, let’s make this torte ASAP or NOW!
SHOPPING LIST
- flour
- sugar (regular, white)
- icing sugar
- eggs, large (organic, if you can. Visit your local farmers market)
- hazelnuts
- milk (2%)
- butter (unsalted)
- chocolate (semi-sweet)
- rum
- Dr.Oetker Vanilla pudding
- heavy cream
- Whip It (if you can find)
- Nutella
EQUIPMENT
KitchenAid Mixer or your favorite mixer
saucepan
Mixing bowls
springform pan or 6 inch baking pan, removable bottom
ACTION TIME
MAKING NUTELLA HAZELNUT CHOCOLATE TORTE
Ingredients
Cake Base
1 cup and 1/8 cup hazelnuts, chopped
5 eggs whites, large
1/3 cup regular, white sugar
5 TBSP flour (all purpose, unbleached)
Yellow and Chocolate Filling
5 egg yolks
1/3 cup +1 TBSP sugar
2 packages Dr. Oetker Vanilla puddding (can’t use instant)
3 3/4 cups milk (2%)
1/2 cup butter, unsalted
1/3 cup icing sugar
5 oz chocolate, semi-sweet (or use unsweetened)
1 tsp rum
1 1/2 cups Nutella
Heavy Cream Topping
2 cups heavy cream
1 pouch Dr. Oetker Whip It
Decoration: 1/2 cup hazelnuts, grounded or chopped
INSTRUCTIONS
Your first step is to toast hazelnuts.
How to toast hazelnuts (for step by step instructions check the link)
Preheat oven to 350 F.
Line cookie sheet with parchment paper.
Spread your shelled hazelnuts on it in a single layer.
Place into the oven and bake from 10 to 12 minutes at 350 F.( I did for 10 minutes)
Wrap baked hazelnuts in a kitchen towel and let them hug for a few minutes.
While they are hugging, use kitchen towel to gently rub the hazelnuts to release their skins.
Chopped the hazelnut.
Making the bottom layer cake
Line bottoms of 6 inch cake pans with parchment paper. (do not grease the sides or the bottom).
Add toasted, chopped hazelnuts to the bottom of the pan. Set aside.
Preheat oven to 350 F.
Mixing Bowl:
First mix eggs whites until foamy and then add sugar and mix until firm peaks and sugar is incorporated.
Your next step is to add the flour. You are not going to use mixer at this point.
Add the flour and fold with a spatula. Stop mixing when no streaks of flour remain.
Important: Be sure the flour is incorporated.
Pour the batter into 6 inch prepared pan, on top of the toasted, chopped hazelnuts.
Bake for about 19 minutes but start checking after 15 minutes. ( be sure to check using the toothpick)
Insert the wooden toothpick near the center of the cake. If it comes out clean, the cake is done.
Cool the cake. Remove from the pan.
When removing cake from the pan, be very careful.
Making Vanilla and Chocolate Cake Filling
Add 5 eggs yolks and sugar into the mixing bowl. Mix for about 3 minutes.
Then add 2 Dr. Oetker Vanilla pudding and 1/2 cup milk. (room temperature).
Mix until all ingredients are incorporated. (another minute or two)
Meanwhile, add 3 1/4 cup cold milk into large pot.
Bring the milk to a boil. Remove from heat and stir in the egg/pudding mixture.
Return to heat and stir non stop for about 3 minutes or until thickness.
Remove from heat, transfer to the mixing bowl, cover with plastic wrap and let it cool.
While the filling is cooling, mix butter and icing sugar until incorporated. (2 minutes)
Add cooled yellow filling to the mixed butter.
Mix all ingredients until incorporated.
Divide into 2.
One will stay yellow filling and the other will become the dark, chocolate filling.
MELTING CHOCOLATE
Melt 5 oz chocolate using the double method. Cool it. Set aside.
Make Chocolate Filling
BTW, this filling is made from vanilla filling.
Take half of the vanilla filling and transfer to the mixing bowl.
Add melted chocolate to the yellow filling and mix until incorporated.
Then add 1 tsp of rum. Mix all ingredients until incorporated.
ASSEMBLY OF Easy Nutella Cake
Using the same 6 inch removable pan start building the cake.
Place egg white cake at the bottom of the pan. (you will have cake with hazelnuts on the top)
Add 1 1/2 cups of Nutella (or as much to cover the base of the cake).
Add half of yellow filling on the top of Nutella.
Sprinkle with grounded hazelnuts.
Then add chocolate filling.
Transfer the whole cake to the fridge for 6 hours or overnight.
NEXT DAY:
Mix heavy cream and whip it.
Cover the chocolate filling with whipped heavy cream.
Optional: You can cover the whole torte (top and sides) with heavy cream. (it is your choice. I did not.)
Top with chopped hazelnut and shaved chocolate.
Enjoy and share.
Review the Steps
-toast and chop the hazelnut
-prepare 6 inch pan
-cover the bottom of pan with chopped hazelnut
-pour the cake mixture on top of chopped hazelnuts
-bake, cool and remove from pan
-make yellow and chocolate filling
-assembly the cake
-finish the cake with heavy cream and chopped hazelnuts
Quick Note
Hazelnuts – please use toasted hazelnuts. To learn as much as possible how to toast or caramelized hazelnuts, please check this link
Nutella – it is hazelnut spread. You can make homemade version if you want to. I like to buy Nutella from the Costco. (It is the best price.)
Vanilla pudding – YOU CAN’T USE INSTANT. It has to be Dr. Oetker.
Chocolate – semi-sweet is my choice for chocolate.
And one more thing. Let me repeat the steps for assembly.
Assembly the cake in this order:
- egg whites cake with hazelnut
- Nutella
- half of the yellow filling
- sprinkle with grounded hazelnuts
- chocolate filling
- heavy cream
- decorate with toasted, chopped hazelnuts, shave chocolate or use your own imagination.
FINAL NOTE
Nutella Hazelnut Chocolate Torte is my go-to chocolate cake recipe because it is super rich, soft and full of my favorite ingredients. Nutella, chocolate and hazelnut. Do I need to say more??? I don’t think so.
Yes, my dear readers this recipe will take you the new levels of nirvana. But in order to get there you will have to work for it.
Final Grade: A+ for very chocolate cake.
OTHER NUTELLA AND CHOCOLATE RECIPES
Gluten Free Chocolate Cake-Spill the Beans
Mint Nutella Lava Cake-Your Chocolate Magic
Nutella Cheese Carrot Cake – Hello Happy
Chocolate Nutella Roulade – Magical Realism
Zucchini Chocolate Best Cake-Your Happy Dance
Chocolate Orange Creme Brulee (Sugar Escape)
Nutella Roulade- I cant believe what I am confessing to you
Rigo Jancsi – Escape to Hungarian Chocolate Cake
Nutella Easiest Cake And Best Dessert
To print this recipe please check the box below.
Don’t forget: PRINT – MAKE – SHARE
PRINTING THE RECIPE
Nutella Hazelnut Chocolate Torte
Nutella Hazelnut Chocolate Torte recipe is a rich, multi-layered cake filled with Nutella spread, chocolate filling, vanilla filling, heavy cream, hazelnut and more.
Yes, this cake is the definition of "being rich"
Ingredients
- Cake Base
- 1 cup and 1/8 cup hazelnuts, chopped
- 5 eggs whites, large
- 1/3 cup regular, white sugar
- 5 TBSP flour (all purpose, unbleached)
- Yellow and Chocolate Filling
- 5 egg yolks
- 1/3 cup +1 TBSP sugar
- 2 packages Dr. Oetker Vanilla puddding (can’t use instant)
- 3 3/4 cups milk (2%)
- 1/2 cup butter, unsalted
- 1/3 cup icing sugar
- 5 oz chocolate, semi-sweet (or use unsweetened)
- 1 tsp rum
- 1 1/2 cups Nutella
- Heavy Cream Topping
- 2 cups heavy cream
- 1 pouch Dr. Oetker Whip It
- Decoration: 1/2 cup hazelnuts, grounded or chopped
Instructions
Your first step is to toast hazelnuts.
How to toast hazelnuts
(for step by step instructions check the link)
Preheat oven to 350 F.
Line cookie sheet with parchment paper.
Spread your shelled hazelnuts on it in a single layer.
Place into the oven and bake from 10 to 12 minutes at 350 F.( I did for 10 minutes)
Wrap baked hazelnuts in a kitchen towel and let them hug for a few minutes.
While they are hugging, use kitchen towel to gently rub the hazelnuts to release their skins.
Chopped the hazelnut.
Making the bottom layer cake
Line bottoms of 6 inch cake pans with parchment paper. (do not grease the sides or the bottom).
Add toasted, chopped hazelnuts to the bottom of the pan. Set aside.
Preheat oven to 350 F.
Mixing Bowl:
First mix eggs whites until foamy and then add sugar and mix until firm peaks and sugar is incorporated.
Your next step is to add the flour. You are not going to use mixer at this point.
Add the flour and fold with a spatula. Stop mixing when no streaks of flour remain.
Important: Be sure the flour is incorporated.
Pour the batter into 6 inch prepared pan, on top of the toasted, chopped hazelnuts.
Bake for about 19 minutes but start checking after 15 minutes. ( be sure to check using the toothpick)
Insert the wooden toothpick near the center of the cake. If it comes out clean, the cake is done.
Cool the cake. Remove from the pan.
When removing cake from the pan, be very careful.
Making Vanilla and Chocolate Cake Filling
Add 5 eggs yolks and sugar into the mixing bowl. Mix for about 3 minutes.
Then add 2 Dr. Oetker Vanilla pudding and 1/2 cup milk. (room temperature).
Mix until all ingredients are incorporated. (another minute or two)
Meanwhile, add 3 1/4 cup cold milk into large pot.
Bring the milk to a boil. Remove from heat and stir in the egg/pudding mixture.
Return to heat and stir non stop for about 3 minutes or until thickness.
Remove from heat, transfer to the mixing bowl, cover with plastic wrap and let it cool.
While the filling is cooling, mix butter and icing sugar until incorporated. (2 minutes)
Add cooled yellow filling to the mixed butter.
Mix all ingredients until incorporated.
Divide into 2.
One will stay yellow filling and the other will become the dark, chocolate filling.
MELTING CHOCOLATE
Melt 5 oz chocolate using the double method. Cool it. Set aside.
Make Chocolate Filling
BTW, this filling is made from vanilla filling.
Take half of the vanilla filling and transfer to the mixing bowl.
Add melted chocolate to the yellow filling and mix until incorporated.
Then add 1 tsp of rum. Mix all ingredients until incorporated.
ASSEMBLY OF Easy Nutella Cake
Using the same 6 inch removable pan start building the cake.
Place egg white cake at the bottom of the pan. (you will have cake with hazelnuts on the top)
Add 1 1/2 cups of Nutella (or as much to cover the base of the cake).
Add half of yellow filling on the top of Nutella.
Sprinkle with grounded hazelnuts.
Then add chocolate filling.
Transfer the whole cake to the fridge for 6 hours or overnight.
NEXT DAY:
Mix heavy cream and whip it.
Cover the chocolate filling with whipped heavy cream.
Optional: You can cover the whole torte (top and sides) with heavy cream. (it is your choice. I did not.)
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