Polish-Style Hazelnut Chocolate Torte Cake

Polish-style hazelnut torte is a light, fluffy and moist 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. Read my post for step-by-step instructions which include photos.

This hazelnut torte is a type of Polish-style cake called ‘tort’ which usually accompanies special celebrations, such as birthdays or Christmas. Traditional Polish torte is a light, (most of the time) fat-free sponge cake infused with either coffee, tea, juice or alcohol, and layered with flavoured buttercream or frosting typically made with butter, sugar, cream, sometimes milk, eggs and other ingredients.

This easy hazelnut torte with chocolate features a light and fluffy, egg-leavened sponge cake similar to my walnut torte, with layers of easy to make, moderately sweet, 4-ingredient hazelnut chocolate frosting. I enriched the sponge with ground hazelnuts, which add texture and a more intense hazelnut flavour. The creamy frosting offers a delicious combination of hazelnut and milk chocolate flavour.

Hazelnut torte ingredients and substitutions

• Hazelnuts: blanched. Used in both the sponge as well as frosting. You can use ready-made ground hazelnuts in the torte sponge instead of making your own.
• Hazelnut chocolate spread: if possible, use something better than Nutella (which contains only a small percentage of hazelnuts).
• Cocoa powder: used in the frosting as well as topping.
• All-purpose/plain flour.
• Baking powder.
• Sugar: superfine/caster sugar.
• Eggs: make sure they are at room temperature.
• Mascarpone: popular in modern Polish baking. It’s smooth, creamy and won’t curdle!
• Butter: gives the frosting more stability.
• Coffee: I used quite a weak coffee (to add moisture rather than a distinct coffee flavour), but you can use stronger coffee for a more intense flavour. Either regular or decaf can be used.
• Vodka: You can use brandy instead. Alternatively make it alcohol-free and add a little more coffee instead.

Equipment you’ll need

• Food processor: for blending the hazelnuts. If using a blender instead set it to its lowest speed to avoid overblending (do not use the ‘NUT’ setting as that’s usually reserved for making nut butters).
• Stand mixer or hand mixer.
• Whisk.
• 9.5inch/24cm springform pan. Your hazelnut torte sponge should end up being about 2.5inches/6cm high using this size pan. A larger size pan will produce a thin sponge (you won’t be able to cut it into 3 rounds), while a 22cm pan is too small to hold the batter.
• Long serrated knife.
• Icing palette knife: helpful though not essential.

Step-by-step recipe instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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).

7. 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.

8. 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.

9. 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.

10. 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.

11. Decorate: Finely chop about ½ cup/60g of hazelnuts and stir into the remaining frosting. Use this mixture to cover the side of your hazelnut chocolate torte (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.

Serving suggestions

Polish-style hazelnut torte cake will stay moist and taste even better the next day so refrigerate it overnight, if possible (or for at least 4 hours) before serving. Use a large sharp knife to cut it.

Can I freeze torte with hazelnuts

I do not recommend freezing a fully assembled cake as the frosting may become a little grainy. However, you can freeze leftover torte for up to 3 months to enjoy as a treat later (it will still taste delicious). I freeze large slices of the cake first then wrap them in cling film and freeze in an airtight container.

If you want to reduce preparation time you can also make, then freeze the hazelnut torte sponge for up to 3 months (wrapped in cling film and placed in an airtight container). Cut it into rounds while still firm and not quite fully defrosted.

Top tips for making hazelnut chocolate torte

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 the sponge cake 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 your hazelnut 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.
• Once you’ve added the hazelnut chocolate spread, mascarpone, and cocoa beat the ingredients just to combine.
• Make the hazelnut torte 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.

• Assembling: Do not press the sponge layers down (this cake is delicate).
• Storing: Keep refrigerated, covered, for up to 3-4 days.

Related recipes to try next

• Easy Polish Plum Cake
• Makowiec Poppy Seed Cake
• Polish Babka Cake (No Yeast)
• Polish Apple Cake (Szarlotka)

See also these other traditional Polish recipes as well as more easy desserts!

Recipe

Keep in touch!

If you make this Polish hazelnut torte recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks:)

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