1. Heat oven to 350 degrees. Line the bottom of a 9-inch springform pan with baking parchment and grease the paper.

  2. Combine hazelnut flour, chocolate, 1/2 cup sugar, and salt in a food processor and pulse until chocolate is evenly distributed and gravelly.

  3. In a clean mixing bowl and using a stand mixer or electric hand mixer, beat egg whites with the cream of tartar until soft peaks form. While mixer is running, gradually add the remaining 1/2 cup sugar and continue beating until egg whites are stiff but not dry.

  4. Gently fold one-third of the dry mixture into egg whites, then fold in the remaining two-thirds. Pour into prepared pan and bake for about 30 minutes, until sides are set and pulled away from the pan but a toothpick comes out with moist crumbs rather than totally dry (don’t overbake). 

  5. It will collapse a bit as it cools – don’t worry about it. Let cool on a rack and then refrigerate for at least a couple hours before serving.

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Overhead view of hazelnut chocolate torte sprinkled with cocoa powder and a mint garnish.