Orange Chocolate Hazelnut Tort with Hazelnut Caramel Topping

by Susan on November 14, 2013

Orange Chocolate Hazelnut Torte @

Orange Chocolate Hazelnut Torte

Sometimes you just have to do what you have to do. And I might have gone a little over the top here but boy, is it awesome! And the holidays are coming up so it’s time to have some fun. You are never going to hear me tell you to have a raw dessert for breakfast but every once in a while, it’s fun to indulge a bit. 

Hazelnuts, cacao and orange, oh my! The crazy thing is that this beautiful torte is relatively easy to throw together and will keep well so you can make it ahead of time if you are entertaining. The chocolate layer is an orange-cacao ganache studded with hazelnuts and the top layer is a orange caramel studded with hazelnuts! It is orange-chocolate-hazelnut heaven. 

As we enter into the holiday season, it’s fun to have some extra special recipes in your repertoire and this one will fit the bill perfectly. 

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{ 33 comments… read them below or add one }

sadhana November 14, 2013 at 8:39 pm

that looks so awesome can’t wait to get some missing ingredients and make it


Marta @ What Should I eat for breakfast today November 15, 2013 at 5:58 am

I think I have to make this tort, as I have to do what I have to do 😀


Laura-Jane November 15, 2013 at 9:32 am

Oh. My. That is a gorgeous tort! If I made it, I don’t know if it would last until the guests arrived!


Jennifer November 15, 2013 at 10:52 am

Definitely going to make this!


Isis- Little Mountain Haven November 15, 2013 at 11:58 am

You make the most AMAZING & BEAUTIFUL food. What a wonderful talent to have, and even better that your sharing it with the world!


Raine November 15, 2013 at 12:01 pm

This looks amazing! I can’t wait to try it!
Thanks for so many wonderful recipes! I have to get busy learning to “bake” raw!


Jennine Csizmas November 15, 2013 at 3:00 pm

OMG! The pictures alone are making me salivate. Yum!


Stacy L November 15, 2013 at 3:18 pm

Susan, you are rawmazing. I am going to make this one myself, but probably use a smaller tartlet pan or something because I would be too tempted to eat the whole thing by myself!

Happy holidays!


Heidi S November 15, 2013 at 3:26 pm

What exactly is orange essence? Is it the same thing as orange extract? Or did you mean orange essential oil? Where did you get orange essence from? Thank you!
P.S. Photos are gorgeous like always :)


Vanja November 15, 2013 at 4:43 pm

Am going to make this for my birthday tomorrow :-) yay for raw foodies!!!!! ♡


Kissy November 15, 2013 at 5:36 pm

I was looking for something like this! I have been testing different recipes for Christmas dinner and the last one was good but not great. The idea of carmel topping and orange zest is just what I was looking for!
Can’t wait to give it a try!!!

Also, I just found some pomegranate molasses in the cupboard, tasted it and my eyes rolled back in my head. OMG GOOD!!! I could use a little inspiration on how to best use it. Any ideas?


Elizabeth November 15, 2013 at 10:35 pm

How beautiful! Looks like you spent hours.
Peace & Raw Health,


annette November 16, 2013 at 7:42 am

OMG! What an awesome cake, Susan. Cannot wait to make it myself. Annette


Kelli November 16, 2013 at 12:04 pm

Is organic orange essence actually an essential oil? If so I know there’s controversy in this. This is the only thing I don’t have in my pantry. Even if it’s not an essential oil, I’m curious if you ever use any of them in your raw recipes as ingredients. I’d love to get your response to this with any elaboration you’re willing to reveal! Thank you.


Susan November 16, 2013 at 12:28 pm

I have included a link in the recipe. As for essential oils, I am on the fence with them. I know there are people who love to cook with them but for the most part I would rather use the flavor as it naturally occurs. Sometimes flavors need a boost and there are food grade essential oils. I would ALWAYS make sure what you are using is food grade. Cheers!


Raw Chef Dosa November 16, 2013 at 11:04 pm

This cake is simply divine..Lovely photographs as well. Thanks for your post.


kimmythevegan November 17, 2013 at 8:10 pm

Holy crap this looks good! Breakfast huh? I think I’m going to make this for breakfast next weekend haha ;p


Kelley November 18, 2013 at 9:23 pm

Hi. This looks awesome. Do you think this recipe would work with raw honey in place of the maple syrup? Would I need to add some of Frontier’s maple flavoring?

Thank you!


Susie-Q November 20, 2013 at 11:07 pm

Looks amazing!! Good job!!


Shannon Murray November 23, 2013 at 4:50 pm

Wow! This looks like the perfect recipe for Thanksgiving dessert! My extended (meat and potatoes) family will flip out over the deliciousness and I won’t tell them it’s RAW until afterwards :-) This Tort will be the talk of the night! Thanks Susan!


Linda Johns November 25, 2013 at 10:31 am

I have cooked a new recipe from Rawmazing since October 2014 when my husband and I began our new journey. I love the pictures and detailed instructions. Thank you for your cooking experiments and success of your recipes. We love them and can’t wait to make the Orange Chocolate Hazelnut Torte with Hazelnut Caramel Topping. Happy Thanksgiving.


Karina November 28, 2013 at 12:55 am

I love it and can’t wait to make it! Just… Hazelnuts are reaaally expensive in my country, do you think I could use a mix of hazelnuts, almonds, pecans and/or cashews?? Suggestions?
Thank you!!


karalyn November 29, 2013 at 8:05 pm

Made this for Thanksgiving and it was and is amazing!


Susan November 29, 2013 at 8:59 pm

So wonderful to hear, Karalyn!


Mami December 14, 2013 at 4:08 am

Thankyou for this recipe! Just finished making it and between-licks gave me a very promising outlook. Will bring it to a dinner party tomorrow night. Can’t wait!


Susannah December 17, 2013 at 10:57 am

….and, I concur with all the above comments. Your recipes are fab, your photos edible, and the end result, of this recipe, absolutely scrummy. Mine never look quite so good, but the taste – yum!! Thank you so much Susan, you’re a treasure, and oh so generous.


Lisa December 26, 2013 at 12:44 pm

I made this torte for dessert for our Christmas eve dinner (served along side “regular” apple pie, cookies, etc.). It was a nice alternative and my family liked it. A little sliver goes a long way as it is very dense and rich. The torte was fun/easy to make and I recommend it.


Cathy January 21, 2014 at 10:35 pm

Thank you, great recipe, can you tell me how long it will last in the fridge.


Jo March 8, 2014 at 11:25 pm

I made this for my daughter’s birthday and it was a huge success. I had to remake part of the recipe because my chocolate mixture seized even though the mixing bowl was sitting in a pan of hot water. This happens frequently when I work with chocolate. I don’t know why.


Susan March 11, 2014 at 5:16 pm

Water seizes chocolate. Be very, very careful that no water is getting into the mixture. Cheers!


Kyra March 11, 2014 at 5:11 pm

Hey Susan, im really looking forward to make this cake. The only thing i want to know is if you could suggest something else as coconut butter. I’m not a big fan of cocnut and i was thinking about almond butter/mush, would that work? Really love your side – greetings from Germany!


Susan March 11, 2014 at 5:15 pm

Unfortunately, that is a tough one to replace. Simply because it is what sets up the tort. Almond butter doesn’t have the same properties. Cheers!


Barbara Busmadis July 13, 2014 at 8:24 am

Hi there. Great looking and I’m sure tasting torte. I live in Greece but came from the USA. What nuts can you suggest to replace the hazelnuts as I am not a fan of them. We have every kind of nut here and I do have a health food store here in my town of Egion with probably all the ingredients. I am not a vegan but follow a very healthy lifestyle and am a VERY young 76 yr. old. Love your site. Barbara


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