Chocolate Hazelnut Torte
3/4 cup unsalted butter, room temperature
All-purpose flour for dusting
1 1/3 cup semisweet chocolate, chopped
3/4 cup sugar
6 extra-large eggs, separated, room temperature
1 1/2 cups hazelnuts, ground
1 cup heavy cream
1 2/3 cup semisweet chocolate, chopped
PREP. Position a rack in the lower third of the oven and preheat to 350°F. Butter the bottom and sides of a round, 10-inch springform pan with 3-inch sides. Line the bottom with parchment paper. Butter the parchment paper and dust with flour.
MELT. Simmer water in a saucepan. Place chocolate chips in a heatproof bowl and set over simmering water to heat the chocolate. Stir until melted and smooth. Remove from the heat and let cool slightly.
BEAT 1. Using an electric mixer on high speed, beat the butter and sugar until light and fluffy, 8 to 10 minutes. Add the egg yolks, one at a time, beating well after each addition. Beat in the chocolate and ground hazelnuts.
BEAT 2. In a large bowl, using clean beaters, beat the egg whites on medium-high speed until stiff and glossy but not dry.
FOLD. Gently but thoroughly fold the egg whites into the chocolate mixture. Pour into the prepared pan and smooth the top with the spatula.
BAKE. Bake the cake until the top puffs, about 50 minutes. Let cool in the pan on a wire rack for 15 minutes. Remove the pan sides. Invert the cake onto the rack and let cool completely, then peel off the parchment.
HEAT. In a small saucepan over medium heat, gently warm the cream until small bubbles appear around the edge of the pan.
STIR. Remove from the heat. Add the chocolate and stir gently until melted and smooth.
FROST. Invert the cake onto a serving plate and, using a knife, spread the warm ganache over the top and sides. Let stand until the ganache sets before serving. For an extra flare, sprinkle the top of the cake with chopped, roasted hazelnuts.