Chocolate Hazelnut Torte

Preheat oven to 350°F (175°C).

Grease a 9-inch springform pan, line the bottom with parchment, and lightly dust with cocoa powder.

If not pre-toasted: roast hazelnuts on a baking sheet for 8–10 minutes until skins crack and the nuts smell fragrant.

Rub in a kitchen towel to remove skins. Cool, then pulse in a food processor until finely ground (but not a paste).

In a heatproof bowl, melt chocolate and butter together over a pot of simmering water (double boiler). Stir until smooth.

Remove from heat, stir in vanilla and optional liqueur, and let cool slightly.

In a bowl, beat egg yolks with ½ cup sugar until thick and pale.

Slowly whisk in the chocolate mixture, then fold in the ground hazelnuts.

In a clean bowl, whip egg whites with ¼ cup sugar and a pinch of salt until they form firm but not dry peaks.

Gently fold the egg whites into the chocolate-hazelnut batter in 3 additions—use a spatula and keep the volume!

Pour into prepared pan and smooth the top.

Bake for 30–35 minutes, or until the center is set and a toothpick comes out with moist crumbs.

Let the torte cool in the pan for 10 minutes, then remove the sides of the springform pan.

Cool fully on a rack before topping.

Heat cream until just simmering, then pour over the chopped chocolate and butter in a bowl.

Let sit for 1 minute, then stir gently until glossy and smooth.

Pour over the cooled cake and spread with an offset spatula.

Let ganache set for 30 minutes at room temperature or 1 hour in the fridge.

Garnish with toasted hazelnuts, chocolate curls, or dusting of cocoa.

Slice with a warm knife for clean edges.