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Dessert

Hazelnut Torte

A layered hazelnut torte with chocolate filling and whipped cream.

From an old cookbook · modernised transcription
By Kaufman, Nettie M · From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Hazelnut and chocolate work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 350 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Hazelnut Torte

Ingredients

Directions

Make the batter

  1. Beat 5 eggs and 2 tablespoons flour.

  2. Add 6 tablespoons powdered sugar, 1 teaspoon baking powder, and 6 tablespoons grated hazelnuts; beat well.

Bake and assemble

  1. Bake in two layers.

  2. Between layers, spread 1 pint whipped cream, 3 grated sticks of sweet chocolate, vanilla, and sugar to taste.

  3. Spread between layers and on top and sides of cake.

  4. Decorate with whole hazelnuts. Walnuts may be used instead.

Nutrition, whole recipe (rough)

737Calories
21 gProtein
15 gFat
125 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Hazelnutnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Kaufman, Nettie M. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Hazelnut + chocolatetop 7% of all pairs
    Smell alikemoderate
    Cooked together350 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Flour + hazelnuttop 8% of all pairs
    Smell alikestrong
    Cooked together464 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whipped and beaten to trap air, giving the torte its light, airy structure.
Flour
Provides some structure so the batter holds together around the nuts and eggs.
Baking powder
Releases gas in the oven, helping the layers rise.
Grated hazelnuts
Add nutty flavour and tenderness to the crumb in place of much of the flour.
Whipped cream (in the method)
Adds moisture and richness to the filling and coating.
Sweet chocolate
Adds sweetness, richness and flavour to the cream filling.

The step that matters

Bake in two layers. Thin, evenly sized layers bake through without drying out or sinking, and they cool fully before filling so the whipped cream does not melt or slide off.

Swap the hazelnut

How well each one fits the dish's main ingredients (flour, sugar, egg, chocolate):

  1. Almondfits better
  2. Hazelnutthe original
  3. Chestnutfits about as well
  4. Macadamia nutfits about as well

Fit is the average pairing score against flour, sugar, egg, chocolate. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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