Chocolate Hazelnut Torte with Kirsch Soaked Layers

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Rich chocolate hazelnut torte featuring moist layers soaked in cherry brandy and topped with a silky ganache and toasted hazelnuts. This Swiss-inspired recipe, ready in about 60 minutes, layers hazelnuts, dark chocolate, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, toasted and ground hazelnuts
• 6 oz, chopped dark chocolate
• 4 oz, softened unsalted butter
• 3/4 cup granulated sugar
• 4, separated large eggs
• 1/4 cup all-purpose flour
• 3 tbsp Kirsch (cherry brandy)
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/4 cup, chopped for topping toasted hazelnuts

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan. In a bowl, cream 4 oz softened unsalted butter with 3/4 cup granulated sugar until light and fluffy.
2. Step 2: Melt 6 oz chopped dark chocolate in a heatproof bowl over simmering water, stirring until smooth. Allow to cool slightly, then mix into the creamed butter and sugar.
3. Step 3: Stir in 1 cup toasted and ground hazelnuts and 1/4 cup all-purpose flour until just combined.
4. Step 4: In a separate bowl, beat 4 egg whites to stiff peaks. Fold the egg whites gently into the chocolate mixture in 3 additions, preserving the airiness.
5. Step 5: Pour the batter into the prepared pan and bake for 30-35 minutes until a toothpick inserted comes out with moist crumbs. Cool completely.
6. Step 6: Once cooled, slice the cake horizontally into 2 layers. Brush each layer generously with 3 tbsp Kirsch cherry brandy.
7. Step 7: For the ganache, heat 1 cup heavy cream until just boiling, then pour over 4 oz chopped dark chocolate (reserved from earlier), stirring until smooth and glossy.
8. Step 8: Spread half the ganache between the two layers and the remaining on top. Decorate with 1/4 cup chopped toasted hazelnuts. Chill for 1 hour before serving.