Chocolate Hazelnut Torte

Some desserts are more than just indulgent—they’re a celebration of craft, flavour, and finesse. This month, we’re honoured to share a truly exceptional recipe with you: a Chocolate Hazelnut Torte with compliments of Peter Vella.

At its heart is a toasted hazelnut meringue - crisp, nutty, and delicately sweet. Layered with rich COCOAFAIR chocolate and a silky hazelnut mousse, this torte is a textural and flavour triumph. While the recipe leans toward the technical side, each step is well worth the effort. Whether you're baking for a special occasion or to challenge your inner pâtissier, this dessert is sure to leave a lasting impression.

Ready to create something unforgettable? Let’s dive in.

Preparation and Cooking Time: 40 minutes + chilling

Ingredients:

Hazelnut Meringue

• 2 egg whites
• 60g caster sugar
• 60g lightly roasted hazelnuts, ground

Hazelnut Mousse

• 2 leaves of gelatine or 1 teaspoon of gelatine powder
• 60g caster sugar
• 3 whole eggs
• 1 tablespoon of COCOAFAIR Cocoa Powder
• 150g of COCOAFAIR 71% Dark Chocolate, melted
• 50g of COCOAFAIR Hazelnut Spread
• 60g unsalted butter, beaten until soft
• 200ml cream, for whipping

Decoration

• 60g roasted hazelnuts, chopped
• COCOAFAIR cocoa powder, for dusting

Method:

1. To toast the hazelnuts for both the meringue and decoration, place the hazelnuts on a baking tray and roast in the oven at 180˚C for 3-5 minutes, taking care not to burn the nuts.
2. In the meantime, draw three 20cm circles on baking paper and place on a baking tray.
3. Once the nuts are roasted, reduce the heat of the oven to 160˚C. 
4. Beat the egg whites to firm peaks, sprinkle with the sugar and beat until stiff.
5. Fold in the ground hazelnuts.
6. Divide the mixture among the three circles and spread with the back of a spoon.
7. Bake for 7 minutes, or until golden brown and dry. Cool on a wire rack. 
8. If you are using gelatine leaves, place in cold water to soak. 
9. Put the sugar with 30ml water in a small saucepan and bring slowly to a boil. Boil for 6 minutes or until the sugar syrup reaches 118˚C. 
10. Put the eggs in a large bowl and begin to whisk. 
11. Pour in the hot sugar syrup in a slow trickle, aiming between the whisk and the side of the bowl. Once all the sugar is incorporated, continue to whisk until a firm trail is left when lifting the whisk. 
12. Squeeze out the gelatine leaves and melt in a bowl over steaming water. If you are using gelatine powder, dissolve it in a bit of water.
13. Pour the gelatine onto the hot egg mixture, add the cocoa, the melted chocolate hazelnut spread and whisk well.
14. Add the butter and mix until smooth.
15. Semi whisk the cream and fold into the mixture. Chill until thickened. 
16. To assemble, place the first meringue on the plate and spread one third of the mousse on top. Repeat until you have three layers. Chill until you are ready to serve
17. Before serving, press the hazelnuts around the side and sprinkle a few on top. Dust with cocoa powder. 

The only thing left is to enjoy.