• Cooking Time:
  • Servings: 12
  • Preparation Time: 35


Savor this rich chocolate torte. It’s a dessert classic—2 layers filled with rich chocolate goodness!


  • 1 bag (6 oz) semisweet chocolate chips (1 cup)
  • 1/2 cup butter or margarine
  • 1/2 cup Gold Medal® all-purpose flour
  • 4 eggs, separated
  • 1/2 cup sugar
  • 1 package (2 1/2 oz) hazelnuts (filberts), finely chopped, toasted (2/3 cup)
  • Whole or chopped hazelnuts, if desired for garnish
  • Filling:
  • 1 bag (12 oz) semisweet chocolate chips (2 cups)
  • 1/4 cup butter or margarine
  • 1/2 cup whipping cream or hazelnut-flavored nondairy liquid creamer


  • Heat oven to 325°F.
  • Grease bottoms and sides of two 9-inch round cake pans.
  • Line bottoms of pans with waxed paper or cooking parchment paper.
  • In 2-quart saucepan, melt 1 cup chocolate chips and 1/2 cup butter over medium heat, stirring constantly.
  • Cool 5 minutes.
  • Stir in flour until smooth.
  • Stir in egg yolks until well blended.
  • In large bowl, beat egg whites with electric mixer on high speed until foamy.
  • Beat in sugar, 1 tablespoon at a time, until soft peaks form.
  • Fold chocolate mixture into egg whites.
  • Fold in toasted hazelnuts.
  • Spread in pans.
  • Bake about 25 minutes or until tops of cakes appear dry and toothpick inserted in center comes out clean.
  • Cool 5 minutes.
  • Run knife around side of each cake to loosen; remove from pan to cooling rack.
  • Remove waxed paper.
  • Cool completely.
  • To prepare filling, in 2-quart saucepan, heat 2 cups chocolate chips and 1/4 cup butter over low heat, stirring constantly, until chocolate is melted; remove from heat.
  • Stir in whipping cream.
  • Refrigerate 30 to 40 minutes, stirring frequently, just until thick enough to mound and hold its shape when dropped from a spoon. (If filling becomes too thick, microwave on High 10 to 15 seconds to soften.)
  • Place 1 cake layer on serving plate; spread with 2/3 cup filling.
  • Top with remaining cake layer.
  • Reserve 2 tablespoons filling.
  • Frost side and top of cake with remaining filling.
  • Drizzle with 2 tablespoons reserved filling. (If filling is too thick to drizzle, microwave on High 5 to 10 seconds to soften.)
  • Garnish with hazelnuts.

Categories: Cake  Dessert 

Author Credit: Betty Crocker

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