Chocolate, hazelnut and marzipan torte

Chocolate, hazelnut and marzipan torte

My ‘to-blog’ list is just ridiculous at the minute, I have such a backlog to get through!

I don’t want to complain too much, because I’m glad to have lots of successful bakes to share as well as a couple of reviews which I’m very grateful to have been given the opportunity to carry out, but it does mean that I’m somewhat behind on posting and only just on time for entering two of this month’s blogging challenges.


This month’s Random Recipes challenge, set by Dom at Belleau Kitchen, was a little different to usual – the choice of book was completely down to us.

I had a little moment of panic at the thought of such freedom, but quickly decided it would make sense to choose something from my most recently purchased recipe book, Boutique Baking by Peggy Porschen.

I handed it over to the pony for the random selection, and was very pleased with his choice as it was one that had stood out to me the very first time I flicked through the book – a chocolate hazelnut torte, topped with a layer of marzipan and chocolate ganache.

Which brings me nicely onto the second challenge I’m entering this for – Classic French, hosted by Jen at Blue Kitchen Bakes. Ganache is the theme so this torte works perfectly!


The cake itself is delicious and went down very well with all my taste testers – a really moist yet light textured sponge with a great balance of flavours – it sounds like quite a lot going on with chocolate, hazelnut, rum and the marzipan, but they all complement each other perfectly.

I had heard good things about Boutique Baking and based on this recipe I’m not disappointed – I can’t wait to try some of Peggy’s signature pretty cupcakes and triple-layer cakes as part of my mission to improve my decorating skills this year.

Chocolate, hazelnut and marzipan torte (from Boutique Baking by Peggy Porschen)

  • 150g whole hazelnuts
  • 75g dark chocolate, chopped
  • 50g self raising flour
  • 1 tsp cinnamon
  • 150g butter
  • 150g light brown sugar
  • 3 medium eggs, seperated
  • 2 tbsp dark rum
  • 20g caster sugar

To finish:

  • 200g marzipan
  • 125g dark chocolate
  • 60ml double cream
  • 1 tbsp liquid glucose

Start by blitzing the hazelnuts in a food processor until finely ground, then add in the chopped chocolate, cinnamon and flour and blitz again until the mixture has a sand-like texture. Beat the butter and brown sugar together until light and fluffy, then add in the egg yolks and rum and beat again to combine. Fold in the chocolate and hazelnut mixture, then whisk the egg whites and caster sugar into stiff peaks and fold in, a third at a time. Spread the mixture into a greased and lined 8″ round cake tin and bake at 150 degrees for about 50 minutes, or until risen, springy to the touch and starting to crack around the edges. Leave to cool before removing from the tin.

To make the ganache, heat the cream until almost boiling, then pour over the chocolate. Stir to melt the chocolate, then add in the liquid glucose and leave to cool. Roll out the marzipan on a surface dusted with icing sugar, to a little larger than an 8″ circle. Spread the ganache on top (saving about 2 tbsp) and chill in the fridge until completely set.

Use the cake tin to cut out a perfect 8″ circle from the marzipan. Turn the cake upside down onto a serving plate so the perfectly flat bottom is on top, warm the remaining ganache and spread a thin layer on top of the cake for the marzipan to stick to. Carefully lift the marzipan circle and place on top of the cake – then you’re ready to serve, enjoy!

16 thoughts on “Chocolate, hazelnut and marzipan torte

  1. Sounds wonderful Nat and looks perfect. I adore marzipan and it is at it’s best with chocolate. I’m quite keen on hazelnuts too and I’m sure all these flavours would work well. Have heard good things about the book and will be interested to hear more.

    • I never used to be a marzipan lover but I’m definitely a convert now – as long as it’s with chocolate of course! Marzipan brownies are on my to-bake list and I have half a black left over so they could be coming soon…

  2. Wow! This would be a perfect birthday cake for my son – a tasty blend of his favourite flavours. Now I need to remember where it is when I need it, as it’s not until July! LOL!

  3. oh my goodness how utterly marvellous that looks… it looks so professional too, I could never get such clean lines and gorgeous icing… what a brilliant random recipes and i’m so glad you enjoyed choosing your own book this time, glad you did!… thanks for entering x

    • You’re too kind! The instructions in the recipe included some really helpful tips for getting it to look neat, Peggy Porschen definitely knows what she’s talking about when it comes to decorating and making cakes look fancy… Looking forward to next month’s challenge, I have a feeling you may go back to being a bit mean after such a nice challenge this month?!

  4. Oh yes. This looks right up my street. I love anything with rum and am a recent marzipan convert after a couple of gorgeous Xmas bakes. Pinning this one to try.

  5. Hi Natalie! Thank you so much for stopping by and leaving me a comment! I have found your delicious site! Your cake looks marvellous, I love hazelnuts and marzipan and chocolate..yum! Love all the yummy bakes you have here. I’ll be back to check out your new stuff.


    • You’re welcome, maybe we can try out some of each others recipes! I especially want to try some of your traditional Indian recipes – I’m convinced that what they serve in the restaurants here is nothing like the real thing! If you have any good veggie recipes you’d recommend let me know 🙂

  6. Pingback: CHOCOLATE AND HAZELNUTS CUPCAKES | Round Trip Ticket

  7. Pingback: Rum Angel Food Cake with Rum-Crème Anglaise Sauce | Rum Angel Food Cake

  8. Just took this baby out of the oven 🙂 Smells delicious and we Germans looooove our nuts and marzipan 🙂 Can`t wait for this chocolate glaze to dry ! Thanks a lot for sharing this great recipe

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