• 10 ounces bitter sweet (plain) chocolate
  • 1/2 cup unsalted butter
  • 1/4 cup sugar
  • 3 eggs, lightly beaten
  • 1 cup unsweetened cocoa powder
  • 1 cup finely ground hazelnuts
  • 1/4 cup hazelnut liqueur
  • 4 ounces white chocolate
  • 2 1/4 cups heavy (double) cream


Preheat the oven to 350 degrees. Line a 9-inch springform pan with aluminum foil.
Place 4 ounces of the bittersweet chocolate and the butter in a medium stainless steel bowl. Place the bowl over a pot of barely simmering water, making sure the bottom doesn't touch the water, and heat until the chocolate and butter are melted.

Remove the bowl from the heat and mix in the sugar. Add the beaten eggs and mix thoroughly. Add the cocoa powder, nuts and liqueur. Pour the mixture into the prepared pan. Bake for 15 to 20 minutes, or until a tester inserted in the center comes out clean. Set the cake aside to cool and then invert it onto a serving plate.

Place the white chocolate and 1/4 cup of the heavy cream in a medium stainless steel bowl and place the bowl over the simmering water in the pot until the white chocolate has melted. (Keep remaining cream chilled.) Remove the bowl from the heat. set the white chocolate aside to cool and thicken.
Pour the white chocolate over the cooled cake and spread it to cover the tops and sides. Set aside in the refrigerator.

Melt the remaining bittersweet chocolate in a stainless steel bowl over the simmering water. Remove the bowl from the heat and set aside.
In an electric mixer on high speed, whip the remaining cream until it holds soft peaks. Fold about 1/3 of the whipped cream into the melted bittersweet chocolate. Gently fold in the remaining whipped cream and pour the mixture over the cake, spreading it over the tops and sides. Refrigerate the torte at least 2 hours or overnight.

Serve the Triple Chocolate Hazelnut torte chilled with whipped cream. 8 - 12 servings.

(This is impressive with it's layer of dark chocolate cake, topped with white chocolate, then a layer of smooth mousse!

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Submitted 6/13/05.
Source: Caprial's Cafe
Submitted By: Joy Bowers
Triple Chocolate Hazelnut Torte