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Fig and Hazelnut Chocolate Torte

Looking for a delicious cake with extra ‘wow’ factor? Try this impressive triple-tiered hazelnut torte with a rich chocolate mousse, heavenly hazelnut buttercream and juicy fig decoration. The perfect way to celebrate any special occasion.


Chocolatier's Tip

Keep the buttercream at room temperature if using the same day. If not, transfer to an airtight container and refrigerate for up to 3 days - or freeze for up to 1 month. Before using, bring to room temperature and beat with the paddle attachment of a stand mixer for 4 to 6 minutes, on low speed, until smooth again.

6 - 8 people


  • For the Hazelnut Sponge Cake:
  • 7 medium eggs, separated
  • 235 g caster sugar
  • 6 tbsp water
  • 180 g plain flour, sifted
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 tsp vanilla essence
  • 60 g ground hazelnuts
  • For the Chocolate Mousse:
  • 2 tsp gelatine powder
  • 1 tbsp water
  • 100 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, finely chopped
  • Pinch of salt
  • 250 ml double cream
  • 1 medium egg yolk
  • 50 g sugar
  • For the Hazelnut Buttercream:
  • 3 medium egg whites
  • 140 g sugar
  • ¼ tsp salt
  • 125 g butter, at room temperature
  • 2 tbsp hazelnut syrup
  • For the Dark Chocolate Drip:
  • 100 g Lindt EXCELLENCE 85% Cocoa Dark Chocolate, finely chopped
  • 125 ml double cream
  • To decorate:
  • 4 fresh figs, quartered
  • 75 g hazelnuts, toasted
  • 100 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, cut into diamonds


Step 1.

For the Hazelnut Sponge Cake: Preheat the oven to 180°C/ 160C/ Gas Mark 4. Grease and flour the bottom and sides of three 6-inch/15cm round cake tins or line with greaseproof paper; set aside.

Step 2.

In a large bowl, sift together the flour, baking powder and salt; set aside.

Step 3.

Beat together the egg yolks and sugar until thick and lemony-coloured. Slowly beat in the water until incorporated. Sift the flour mixture over the top and stir until blended. Fold in the ground hazelnuts and vanilla essence.

Step 4.

In a separate bowl, beat the egg whites until stiff peaks form. Fold 1/3 of the whisked egg whites into the yolk mixture. Fold in the remaining whites 1/3 at a time until combined. Divide equally between the prepared tins and smooth over the tops.

Step 5.

Bake for 25 to 30 minutes or until a skewer comes out clean when inserted into centre of the cake and the cake springs back when lightly touched. Leave to cool in the tins for 15 minutes. Remove from the tins and leave to cool completely on wire racks.

Step 6.

For the Dark Chocolate Mousse: Sprinkle the gelatine over the water; leave to stand for 5 minutes. Meanwhile, place the chocolate and salt into a heatproof bowl; set aside.

Step 7.

Heat half the cream in a small saucepan over a medium heat, stirring occasionally until steaming. Stir in the gelatine-water until dissolved. Pour the cream mixture over the chocolate; leave to stand for 1 minute. Whisk until smooth and melted; set aside.

Step 8.

Meanwhile, whisk together the egg yolk and sugar in a heatproof bowl set over a saucepan of simmering water for 3 to 5 minutes or until the mixture is thick. To test: let the mixture fall back into the bowl from the whisk, it’s thick enough when a ribbon forms on the surface and slowly disappears back into mixture.

Step 9.

Fold the egg yolk mixture into the chocolate mixture. Transfer into a large bowl. Place over an ice bath, stirring occasionally, for 10 to 15 minutes or until the mixture starts to thicken and has cooled to room temperature.

Step 10.

Beat the remaining cream until stiff peaks start to form. Fold one third into the chocolate mixture. Then fold in the remaining mixture until combined. Transfer the mousse into a piping bag without a nozzle.

Step 11.

Place one cake onto a flat plate or cake board. Using half the mousse mixture, pipe a border of mousse around the edges of the cake then pipe more mousse to cover the cake inside the border. Stack with another cake and repeat with the mousse mixture. Cap with the remaining cake. Chill for 2 to 4 hours in the fridge or until the mousse has set firm.

Step 12.

For the Hazelnut Buttercream: Combine the egg whites, sugar and salt in a heatproof bowl of a mixer set over a pan of simmering water. Whisk constantly until the mixture is warm to the touch and the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingers). Attach the bowl to an electric mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing for 8 to 12 minutes or until fluffy, glossy and completely cool (test by touching the bottom of the bowl).

Step 13.

With the mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all the butter has been added, beat in the hazelnut syrup. Switch to the paddle attachment and continue beating on low speed for 2 to 3 minutes or until all the air bubbles have been eliminated. Scrape down the sides of the bowl and continue to beat until the frosting is completely smooth.

Step 14.

Spread a thin layer of the buttercream over the top and sides of the cake to create a crumb coat. Then spread the remaining frosting to cover the top and sides. Chill for 1 to 2 hours to set frosting.

Step 15.

For the Chocolate Drip: Put the chopped chocolate into a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth. Remove from the heat. Pour the cream into a small saucepan set over a medium heat, stirring until just simmering. Gradually pour over the chocolate, whisking slowly until smooth. Leave to cool to room temperature - the mixture should be thick, but pourable.

Step 16.

To Decorate: transfer the Chocolate Drip mixture into a piping bag fitted with a small round tip. Squeeze the chocolate mixture over the top edges of the cake so that the chocolate drips down the sides in a pretty, uniform fashion. Squeeze the remaining chocolate on top of the centre of the cake and spread to cover. Decorate with fresh figs, hazelnuts and chocolate diamonds.


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