Decadent Italian Chocolate Hazelnut Torte

Ingredients

• 1 cups hazelnuts, toasted and skinned
• 1 cup dark chocolate, chopped
• 3 cup unsalted butter, softened
• 1 cup granulated sugar
• 5 large eggs, separated
• 1 cup all-purpose flour, sifted
• 1 teaspoon vanilla extract
• 1 teaspoon salt

• 1 cup heavy cream
• 4 ounces dark chocolate, chopped
• 1 tablespoon hazelnut liqueur

Method

1. 01
   Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
2. 02
   Grind the toasted hazelnuts in a food processor until fine, taking care not to turn them into a paste.
3. 03
   Melt the dark chocolate in a heatproof bowl over simmering water, stirring until smooth. Allow to cool slightly.
4. 04
   In a large bowl, cream together the softened butter and sugar until light and fluffy.
5. 05
   Add the egg yolks one at a time to the butter mixture, beating well after each addition. Mix in the melted chocolate and vanilla extract.
6. 06
   Fold in the ground hazelnuts, sifted flour, and salt until just combined.
7. 07
   In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture in thirds, taking care not to deflate the batter.
8. 08
   Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a skewer inserted into the center comes out with moist crumbs.
9. 09
   For the ganache, heat the heavy cream until just below boiling. Pour over the chopped chocolate and let sit for a minute before stirring until smooth. Stir in the hazelnut liqueur.
10. 10
    Allow the torte to cool in the pan for 15 minutes, then remove the springform ring. Pour the ganache over the cooled torte, letting it drip down the sides.