Polish-Style Hazelnut Chocolate Torte Cake

Side view of Polish hazelnut torte torte slice on plate with cake in background.

Polish-Style Hazelnut Chocolate Torte Cake

Polish-style hazelnut torte is a light, fluffy and moist hazelnut sponge cake with layers of velvety, creamy hazelnut chocolate frosting, perfect for a special occasion. It's surprisingly easy to make and requires only a handful of ingredients.

Course Dessert

Cuisine Polish

Prep Time 1

Cook Time 40

Total Time 1 40

Servings slices

Calories 433kcal

Author Monika Dabrowski

Equipment

Food processor
Mixer
Whisk
9½"/24cm springform pan and parchment paper

Ingredients

For the sponge

6 large eggs at room temperature, separated
4.23 ounces hazelnuts blanched
1 cup all-purpose/plain flour
1 teaspoon baking powder
⅔ cup superfine/caster sugar
1 tablespoon water tepid
pinch of salt

For the frosting

1¼ cups hazelnut chocolate spread
1⅔ cups mascarpone
1 stick butter softened
2 tablespoons cocoa powder

Extras

½ cup coffee not very strong
1 teaspoon sugar
2-3 tablespoons vodka
½ cup hazelnuts
1-2 tablespoons cocoa powder

US Customary - Metric

Instructions

Preheat the oven to 350F/180C/160 fan/gas mark 4. Line the bottom of a 9.5inch/24cm springform pan with parchment paper and set aside. Do not grease the sides.
Prepare hazelnuts: Place the hazelnuts in a food processor and pulse until finely ground, being careful not to overblend the mixture and turn it into nut butter. Set aside while you prepare the rest of the ingredients.
Beat egg whites for sponge: Beat the egg whites with a pinch of salt on medium speed (setting 4 on a stand mixer) until firm and the mixture doesn’t slide down the sides when you turn the bowl upside down. Gradually add the sugar mixing well after each addition. This entire process should take you about 10-12 minutes. Check if all the sugar has been dissolved by rubbing some of the mixture between your fingertips – it’s ready when it feels smooth.
TIP: When separating the eggs ensure that none of the egg yolks end up in the whites mixture.
Add egg yolks: Using the lowest setting one by one add the egg yolks, mixing briefly just to combine after each addition, along with the water.
Add dry ingredients: In a bowl combine the flour with the baking powder. Gradually add it into the batter (in about 4 goes) by sifting small amounts over the bowl and using a whisk to gently mix them in. Alternate with the ground hazelnuts.
Bake: Transfer the hazelnut sponge cake batter into the pan, gently smooth the top and place in the centre of the oven. Bake for about 40 minutes until a cocktail stick inserted into the middle of the cake comes out dry. Remove from the oven and place on a rack to cool completely in the pan. Run a knife around the sponge to separate it from the pan then unlock and remove the ring.
TIP: Once cooled completely you can wrap the sponge in paper or cover loosely with aluminum foil and assemble the torte the following day (which I recommend you do).
Cut sponge: Put the sponge on a large plate and place in the freezer for 40 minutes (it will be less crumbly and easier to cut) then using a long, serrated knife carefully cut the sponge horizontally into 3 equal parts.
TIP: In the meantime, make the coffee, stir in the vodka and sugar and set aside to cool.
Infuse sponge: Place the first sponge layer, cut side up, on top of a large plate. Drizzle over ⅓ of the cooled coffee mixture (5-6 tablespoons). Do the same with the other 2 sponge layers. Place the sponge rounds in the freezer for a few minutes while you make the frosting (they will keep their shape better when assembling the cake).
TIP: Use the entire coffee mixture spreading over the sponges as evenly as you can to ensure the cake is moist throughout.
Make frosting: Beat the butter for about 4 minutes until pale and fluffy (I used a hand mixer to do this). Add the hazelnut chocolate spread, mascarpone and cocoa powder and beat on a low speed just to combine.
Assemble: Spread a little more than a quarter of the hazelnut chocolate frosting over the top of the first sponge layer as evenly as you can. Place the middle sponge on top (coffee infused side up) and cover again with a similar amount of hazelnut chocolate cream. Place the third sponge (coffee infused cut side down) on top and cover with about half of the remaining frosting. Do not press the sponges down as you build the layers.
TIP: Turn the sponge upside down when assembling the torte – the top is always a little uneven so it’s better to use it as the bottom of your torte.
Decorate: Finely chop about ½ cup/60g of hazelnuts and stir into the remaining frosting. Use this mixture to cover the side of your cake (it’s helpful to use an icing palette knife to do this). Dust the top of the cake with 1-2 tablespoons of cocoa powder and refrigerate for at least 4 hours (ideally overnight) before serving.

Notes

- SPONGE:
- The eggs should be at room temperature.
- Beat the egg whites mixture for a total of 10-12 minutes until thick and glossy and the sugar is dissolved.
- Gently fold in the dry ingredients using a whisk.
- Bake as soon as you’ve made the batter.
- Once cooled completely you can cover the sponge loosely with aluminum foil or wrap in paper and keep in a dry place for up to 2 days before assembling the cake.
- I recommend placing the sponge in the freezer for about 40 minutes before cutting and assembling the torte (this will reduce crumbling and allow you to cut it more evenly).
- FROSTING:
- Remove the mascarpone from the fridge 20 minutes before making the recipe.
- Make the frosting when you are ready to assemble the cake. It should not be made ahead and refrigerated as it will harden and may become difficult to spread.
- Once you’ve added the hazelnut chocolate spread, mascarpone, and cocoa beat the ingredients just to combine.
- Assembling: Do not press the sponge layers down (this cake is delicate).
- Storing: Keep refrigerated, covered, for up to 3-4 days.

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