Rich and dense, with a truffle-like texture and a hint of orange, this Chocolate Hazelnut Torte is a decadent treat. Naturally gluten- and grain-free!
Chocolate and Valentine’s Day are an obvious pair. Whether you’re celebrating with a partner, savoring a solo treat, or seeking comfort food, a chocolate dessert almost always fits the bill.
This year I’m sharing a Flourless Chocolate Hazelnut Torte — dense and truffle-like, with the warm aroma of toasted hazelnuts, a whisper of orange, and a glossy ganache finish. It’s naturally gluten- and grain-free, and it feels special enough for a celebration.
Over the past few months I’ve been experimenting with grain-free flours and natural sweeteners. The most successful recipes honor the ingredients themselves rather than trying to mimic grain-based baked goods. Texture and flavor matter most, and this torte leans into its nutty, chocolatey nature instead of pretending to be something else.
Flourless tortes and cakes have long been favorites of mine — indulgent, simple in components, and rich without needing wheat flour. For this version I use toasted hazelnut meal for body and a combination of date paste and coconut sugar for sweetness.
Coconut sugar doesn’t taste like coconut. It has brown-sugar-like, toffee notes and a lower glycemic index than many refined sugars, making it a lovely choice for this torte. Hazelnut meal is widely available now, but you can also make your own by toasting and grinding hazelnuts; a little bit of texture in the meal complements the chocolate nicely.
I chose a bittersweet chocolate (around 70% cacao) because its intensity pairs beautifully with orange. To weave the citrus through the torte, I simmer the dates in orange juice, add orange zest to the batter, and finish the ganache with a splash of Grand Marnier. The orange presence is subtle and harmonizes with the dark chocolate rather than overpowering it.
This recipe can be made ahead and stored, covered, in the refrigerator for up to three days; bring it back to room temperature before serving so the flavors and texture are at their best.
Flourless Chocolate Hazelnut Torte
This torte can be made ahead and stored, covered, in the refrigerator for up to 3 days. Return to room temperature before serving.
Ingredients
For the Torte
- 18 dates (about 1/2 pound), pitted
- 1 cup orange juice
- ½ vanilla bean , split open
- ¾ cup unsalted butter , plus 1 tablespoon
- 9 ounces bittersweet chocolate (70% cacao), chopped
- 6 large eggs
- pinch kosher salt
- ¾ cup coconut sugar or lightly-packed light brown sugar
- 2 cups toasted hazelnut meal/flour
- 1 tablespoon grated orange zest
- softened unsalted butter and unsweetened cocoa powder for pan
For the Ganache
- ½ cup heavy cream
- 4 ounces semisweet chocolate , chopped
- 1-1/2 teaspoons Grand Marnier liqueur (optional)
Instructions
Make the Torte
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Preheat oven to 275°F. Butter a 9-inch springform pan and dust with unsweetened cocoa powder.
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Combine dates, orange juice, and split vanilla bean in a small saucepan. Bring to a gentle simmer and cook for about 5 minutes, until the dates are very soft. Drain in a fine mesh sieve, pressing gently to remove liquid. Discard the vanilla bean and reserve the cooking liquid. Puree the dates in a food processor until smooth — you should have roughly 3/4 cup of date paste. Set aside to cool.
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Melt the butter in a small saucepan. Remove from heat, add the chopped bittersweet chocolate, and stir until smooth. Set aside to cool slightly.
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In the bowl of an electric mixer fitted with the whisk, beat the eggs with the sugar on medium-high until thick and pale, about 5–8 minutes. (If using coconut sugar, mix eggs and sugar and let sit 5 minutes before whipping to help dissolve the sugar.) Gently fold in the melted chocolate and butter mixture and the orange zest until no streaks remain. Stir in the date paste and 3 tablespoons of the reserved orange cooking liquid. Fold in the toasted hazelnut meal until evenly combined.
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Pour the batter into the prepared pan and smooth the top. Bake 45–50 minutes, until a tester inserted in the center comes out with a few moist crumbs. Cool the torte completely on a wire rack.
Make the Ganache
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Place chopped semisweet chocolate in a bowl. Heat the heavy cream in a small saucepan until it just begins to simmer (do not boil). Pour the hot cream over the chocolate and let sit 5–10 minutes, then whisk until smooth and glossy. Stir in Grand Marnier if using.
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Pour the ganache over the cooled torte and spread evenly to the edges. Chill until set, about 15 minutes. Slice into wedges and garnish with additional chopped toasted hazelnuts and orange zest if desired.
Notes
Make your own hazelnut meal: Toast 2 cups whole hazelnuts at 350°F for 10–12 minutes, shaking the pan once or twice for even color. When cool enough to handle, rub the nuts in kitchen towels to remove most of the skins. Pulse skinned hazelnuts in a food processor in small batches until finely ground, taking care not to over-process into hazelnut butter.
**For a dairy-free ganache, substitute full-fat canned coconut milk for the heavy cream; it creates a rich, glossy finish.
***If you end up with extra date paste, store it in an airtight container in the refrigerator for up to a week. It’s great in smoothies, spread on toasted bread, or in other baked goods.
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes use US customary measurements and have not been tested for high altitude baking.