Hazelnut Torte

This dessert recipe takes advantage of flavors that complement hazelnuts, like chocolate and orange. Try it for breakfast with Greek yogurt.

Courtesy Greg Higgins, chef and owner, Higgins Restaurant and Bar, Portland, Oregon

This dessert takes advantage of many flavors that marry beautifully with hazelnuts—chocolate, orange, dairy. Try it for breakfast with a little Greek yogurt in place of ice cream.

Nuts for Hazelnuts
Ingredients
  • 1½ cups toasted and skinned hazelnuts
  • 1½ cups flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons butter, softened
  • 1 cup sugar
  • 2 tablespoons hazelnut oil or extra-virgin olive oil
  • 1 tablespoon minced or grated orange zest
  • 3 eggs
  • 1 cup whole milk, at room temperature
  • ¼ cup semisweet chocolate bits
Directions

Preheat oven to 325°F. Butter and flour an 8- to 10-inch springform pan. In food processor, chop hazelnuts into coarse meal. Set aside.

Sift together flour, baking powder and salt. Set aside. Using stand mixer or handheld mixer in large bowl, beat butter and sugar until light and fluffy, about 3 minutes. Add oil and orange zest. Add eggs individually, beating 20 seconds after each addition. Add flour mixture and milk, alternating between them and beating after each addition just to combine.

Fold in hazelnuts and chocolate. Pour finished batter into prepared springform pan. Bake 45 minutes, or until a toothpick inserted in center comes out clean. Let cool on rack 15 minutes. Remove sides from pan. Let cool completely.

Pair It

Churchill’s NV 30 Years Old Tawny (Port); $70, 94 points. The liquorous old gold color of this wine indicates the long barrel aging. It is rich with spice, dried fruits and old wood flavors all finely interwoven. The wine, which originated in a field blend of old vines, has a final shot of acidity to bring it to life. —Roger Voss

Published on January 9, 2017
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.

Email: nbernstein@wineenthusiast.net



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