Chocolate, Orange and Hazelnut Torte Recipe

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serves: 8 to 10
Skill: easy
Prep: 20 min
Cooking: 1 hr


  • 250g (9oz) very good-quality dark chocolate, around 85% cocoa solids 
(we used Lindt Excellence)
  • 250g (9oz) caster sugar
  • 250g (9oz) unsalted butter
  • zest 3 oranges
  • 2tbsp plain flour
  • 4 large free-range eggs
  • generous pinch sea salt
  • icing sugar and 60g (2½oz) hazelnuts, toasted and roughly chopped, to serve
  • you will need
  • 25cm (10in) watertight tart tin, buttered and dusted with cocoa, and the bottom lined with baking parchment


  • Heat the oven to 150C, 130C fan, 300F, gas 2. Place the chocolate, sugar, butter and orange zest in a heavy-bottomed saucepan and heat very gently, stirring occasionally until melted. With a hand whisk, stir in the flour and then the eggs, one by one, until you have a smooth mix. Don’t worry if it curdles – keep stirring and adding the eggs, and it will come back together. Finally stir in the salt.

  • Spoon the mix into the tin, and place in a roasting tin of hot water, making sure the water level is at least 1cm (½in) below the top of the tart tin. Cook in the centre of the oven for 50 minutes to 1 hour, until the top of the tart is springy to the touch.

  • Remove from the oven and the roasting tin, allow to cool a little then invert on to a serving platter. You can eat this warm, or allow to cool to room temperature. 
To serve, sift over a little icing sugar, and scatter with hazelnuts. This will keep overnight, but is best on the day it’s made.

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(261 ratings)
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