March 7, 2012

Easy Hazelnut Chocolate Torte


This is such a typical Swedish recipe. Might not seem like it at first glance, but it´s another one of those super easy but yummy cakes that they do so well. It´s the kind of recipe that travels from home baker to home baker across the country, scribbled on a note, sent by email, passed on because it´s so darn yummy. I love this type of relaxed Swedish baking. This recipe is from a Swedish blogg called Lill-Ingers bakblogg. She has so many yummy cake recipes that I recognise from growing up in Sweden.

This cake was a massive hit at our recent house warming. Great served with blackberries too. Enjoy!

Note: Apparently this cake won an award at a local Swedish market back in 1988!

Easy Chocolate Hazelnut Torte 

Serves 8-10


3 eggs
300 ml sugar (3dl)
150 g hazelnuts
1 tsp baking powder


3oo ml pouring cream (3dl)
2 tbs sugar
1 tsp vanilla essence
2 tsp good quality cocoa powder - preferably dutch
dark chocolate 

1.Turn oven to 175 degrees celsius.
2. With an electric mixer beat eggs and sugar until doubled in size.
3. Blitz the hazelnuts in a food processor until they resemble fine meal.
4. Mix the nuts with baking powder and fold into eggs and sugar.
5. Pour the batter into a largeish spring form tin that has been buttered and lined with baking paper. Bake in the lower part of the oven (not all the way at the  bottom though) for about 40 minutes.
6. Loosen the spring form and let the cake cool and then transfer to a plate. 
7. Whip the cream together with the rest of the ingredients until soft peaks form and spread onto cake. Grate as much dark chocolate as you wish over the cake.  

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