Chocolate, cardamom & hazelnut torte

Chocolate, cardamom & hazelnut torte

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(11 ratings)

Prep: 30 mins Cook: 40 mins


Serves 8

This rich, gluten-free torte has an irresistible chocolate & spice mix. An easy weekend treat or dinner party dessert you can make in advance

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal473
  • fat37g
  • saturates15g
  • carbs24g
  • sugars21g
  • fibre4g
  • protein10g
  • salt0.4g


  • 150g blanched hazelnuts
  • 8 green cardamom pods
  • 150g gluten-free dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 125g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 6 eggs, separated



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 125g golden caster sugar
  • 1 tbsp cocoa powder, plus extra for dusting
  • crème fraîche, to serve


  1. Toast the hazelnuts in a dry pan until golden, then leave to cool slightly and blitz to a fine consistency in a food processor. Remove the cardamom seeds from their pods and grind using a pestle and mortar.

  2. Heat oven to 160C/140C fan/gas 3. Grease and line the base of a 23cm spring-form cake tin. Use a microwave to melt the chocolate with the butter in 30-sec bursts until glossy and smooth. Leave to cool slightly.

  3. Using an electric whisk, in a very clean bowl whisk the egg whites until they reach stiff peaks. Then, without cleaning the beaters, whisk the yolks with the sugar in a separate bowl until pale and voluminous.

  4. Combine the chocolate with the egg yolk mixture, then incorporate the cocoa powder, a pinch of salt, the cardamom seeds and hazelnuts. Add a spoonful of egg white to the batter, stirring it through to loosen the mix, then fold in the rest, taking care to keep in as much air as possible. Gently pour into the tin and bake for 35 mins. Leave to cool in the tin, then dust with cocoa powder and serve with crème fraîche.

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Comments, questions and tips

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catherine PICKLES's picture
catherine PICKLES
4th Nov, 2019
Really disappointing. Was expecting it be be decadent but tasted 'worthy' and uninspirational.
DavidandLisa Coleman's picture
DavidandLisa Coleman
17th Mar, 2019
This recipe was very disappointing. So dry and tasteless. Followed recipe to the letter but it was tasteless.
22nd Feb, 2018
I used already ground hazelnuts in my version (and less cardamom as recommended by another contributor). Delicious!
sllyst's picture
7th Mar, 2017
The torte had a lovely nutty texture. I love cardamom too but it was a little overpowering in this, hence the 4 stars. I think 6 pods would be plenty.
1st Dec, 2018
Can I make this with ground almonds instead of ground hazelnuts?
goodfoodteam's picture
3rd Dec, 2018
Thanks for your question. We haven't tested this so can't comment on exactly how it will turn out. It will change the taste and texture slightly but technically will still work.
9th Dec, 2017
For how long will this torte stay fresh ? How far in advance can I make it or perhaps it can be frozen? Many Thanks
goodfoodteam's picture
10th Dec, 2017
Thanks for your question. This recipe can be made up to 2 days in advance and kept in the fridge. Sprinkle with cocoa powder before serving. For best results, we do not recommend freezing.
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