You will love this moist, soft and decadent Milk Chocolate Hazelnut Torte! The chocolate-hazelnut combination is Italy's signature. It is one of their many culinary gifts to the world and without it we wouldn't have Baci, Ferrero Rocher or Guylian shells. My grandparents would be clueless - what would they give out at Christmas?
There'd be no Nutella and I'd lose out on one of my favourite gelato flavours. My after-school toast would've been so much less exciting - 9 times out of 10 I'd combine peanut butter AND nutella. It was easier than choosing between them...
Now that I really think about it, chocolate-hazelnut (or gianduja as it is know in Europe) is no different to North America's chocolate-peanut butter combo. But somehow it is so much more sophisticated.
I picture chocolate-hazelnut with a long curly moustache - one that needs expensive wax to maintain. Chocolate-peanut would probably have one of those striped multicoloured beanie caps with a propeller on top. It finds its way into wrapped chocolate bars more than fine boxed pralines like Ferrero. It comes wrapped in orange instead of gold. I could understand the jealousy there...
However, I'd admit that I love them both the same.
WHAT TYPE OF CHOCOLATE TO USE FOR CHOCOLATE HAZELNUT TORTE
While I find peanut lends well to both milk and dark chocolate, hazelnuts really shine with milk chocolate.
Dark chocolate can sometimes overpower the delicate flavour of hazelnuts to the point where they just meld into one flavour and the contrast is lost. Having said that, there's no lack of dark chocolate in the sponge of this lovely cake, but it is balanced well with the milky filling.
Let me explain...
This recipe for Milk Chocolate Hazelnut Torte showcases the gianduja combo in all its glory. This whole cake is one big chocolate balancing act. You'll need three types of chocolate plus cocoa.
The sponge is moist - really really moist. It features dark chocolate and cocoa powder to balance out the sweetness in the cake. Moistness comes from water this time - not milk.
The milk chocolate paste in the middle is like fudge. You'll want to bank this recipe just for the filling.
I don't use milk chocolate often, but in this case it is the perfect fit. It's fudgy and morish and really enhances the hazelnut flavour in the cake.
The addition of some white chocolate reinforces that milky taste. The milk solids content lends a creamy flavour as well as a chewy texture.
No frosting needed here because the cake is so moist. Let's do just as the Italians would and keep it simple and sophisticated - curly moustache all the way!
It is equally as important not to under-bake this cake as it is not to over-bake.
Since it is made with water, it can taste floury or pasty if under-cooked. Use the tried and true good 'ol skewer test - if it comes out clean, it's done.
Thank you, Italy
xox
Decadent Milk Chocolate Hazelnut Torte
Ingredients
For the sponge:
- 3.5 oz 100g dark chocolate, chopped
- ⅔ cup 150ml boiling water
- 7 tablespoon 100g unsalted butter
- 1 cup 220g packed light brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup 142g all-purpose flour
- ¼ cup 21g cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 50g ground hazelnuts
For the filling:
- 4 tablespoon 56g unsalted butter
- ⅓ cup 80ml milk
- 5 oz 142g pure milk chocolate chopped
- 2 oz 56g pure white chocolate chopped
- 2 tablespoon 12g cocoa powder
- pinch of salt
- ½ cup 80g icing sugar
Instructions
- Preheat your oven to 350°F. Line two 8-inch round baking pans with parchment paper.
- Combine chopped chocolate with boiling water. Let stand for a minute before whisking until melted and smooth. Set aside to cool.
- Cream butter with brown sugar and vanilla extract until pale and fluffy, 3-5 minutes. Beat in eggs, one at a time. After the last egg is incorporated, beat on high speed for a minute until the mixture is smooth, creamy and pale.
- In a separate bowl, sift together flour, cocoa, baking powder, baking soda and salt. Add ground hazelnuts and whisk to combine. Add flour mixture to the butter mixture alternately with the cooled chocolate/water mixture until combined.
- Divide batter evenly between pans and bake 23-27 minutes, or until a skewer inserted into the center comes out clean.
- For the filling, melt butter and milk in a small saucepan over medium-low heat and bring just to a simmer. Add both types of chopped chocolate and let stand before whisking until smooth and glossy. Whisk in cocoa and salt. Whisk in icing sugar and beat constantly until thickened like fudge. Spread filling between cooled cake layers and dust with cocoa powder.
plastic injection mold
Im obliged for the blog post. Fantastic.
Manasa
This looks amazing!! What is the best chocolate and cocoa powder to use for this recipe?
christina.marsigliese
Hi! I have my recommendations for cocoa and chocolate on the Shop page on this website.
Rachel
This cake was well received! Had a little trouble with the fudge (too runny despite whisking for a period of time), but will definitely try baking it again! Thanks for the recipe Christina 😊
christina.marsigliese
Hi Rachel! Thanks for your comment! Whisking too much can make the frosting separate. Also it may have had to do with the type of milk chocolate you used since some varieties contain more sugar than others. Good luck next time!
Carolyn
Should I use natural or Dutch process cocoa powder?
christina.marsigliese
Either one works!
Steph
I made this today and it was so yummy !!!! I reduced the recipe by 2/3rds to bake in 2 x 6inch tins and it was perfect. Thank you for sharing this delicious recipie 🙂
christina.marsigliese
That's great Steph! Thanks so much for your review.
Errol
I’ve made this cake three times now, however, despite the fact it tastes great, I cannot get the fudge thick. What am I doing wrong?
Eve
This cake looks amazing ! If you were to make it without the hazelnuts would you need to substitute in more flour ? (Everything about the cakes texture and filling sounds great, but others in my household can't eat nuts sadly ).
christina.marsigliese
Hi Eve! The nuts are really what make the cake tender. You can try replacing with about half the weight of flour, but as this recipe is based on hazelnuts, I'm afraid it will not turn out the same.