Divine Chocolate & Hazelnut Torte

Prep Time

20 minutes + cooling

Cooking Time

20 minutes

Created by award-winning vegetarian restaurant Terre à Terre in Brighton. Gluten Free. The pastry chef says, “Divine’s 85% Dark Chocolate is great to work with: it’s easy to handle and it delivers just the right amount of bitterness for our perfect bitter-sweet nutty chocolate torte!”


  • 175g Divine 85% Dark Chocolate
  • 175g unsalted butter
  • 4 eggs
  • 150g caster sugar
  • 75g hazelnut flour
  • 40g gluten free plain flour
  • A pinch of salt
  • 1 tsp vanilla extract
  • Candied orange peel or roasted hazelnuts to garnish



Melt the chocolate and butter together in a bain-marie.


Mix the hazelnut flour, plain flour and salt together.


Separate the eggs, putting the yolks in one large bowl and the whites in another. Whisk the egg yolks with 75g of the sugar to the ribbon stage. Fold the chocolate and butter mix into the whisked egg yolks, and then fold in the hazelnut flour mix.


Whisk the egg whites until they form firm peaks, then whisk in the remaining 75g sugar. Fold this gently into the chocolate mix and pour into a lined 25cm cake tin. Cook at 180ºC/Gas mark 4 for about 20 minutes, until an inserted skewer comes out clean but with a few crumbly bits on. Allow to cool before cutting into slices.


Serve immediately or warm the torte in the oven, this will take only about 5 minutes at 160ºC/Gas mark 3.