Chcolate Hazelnut Torte

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Preparation time: 30 minutes plus chilling
Cooking time: 25 minutes plus chilling

Difficulty: Easy - for beginners
Serves: 6 servings


•1/3 cup butter, softened
•1 cup packed brown sugar
•1 egg
•1 teaspoon vanilla extract
•1 cup all-purpose flour
•1/4 cup baking cocoa
•1 teaspoon baking soda
•1/8 teaspoon salt
•1/2 cup Daisy Brand Sour Cream
•1/2 cup brewed coffee, room temperature

•7 ounces semisweet chocolate, chopped
•1 cup heavy whipping cream
•2 tablespoons sugar
•1/3 cup Nutella
•Chocolate curls and hazelnuts, optional


•In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with sour cream and coffee. Beat just until combined.
• Pour into two greased and floured 6-in. round baking pans. Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a small saucepan, melt chocolate with cream and sugar over low heat; stir until smooth. Remove from the heat; whisk in Nutella. Transfer to a small bowl; cover and refrigerate until frosting reaches spreading consistency, stirring occasionally.
• Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls and hazelnuts if desired. Yield: 6 servings.


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