I love chocolate and nuts, and they come together deliciously in this torte. Serve it with sweetened whipped cream or your favorite ice cream. —Thomas Faglon, Somerset, New Jersey
Instructions
1
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line the bottom of a greased 9-in springform pan with waxed paper; grease the paper and dust with cocoa.
2
Place hazelnuts and brown sugar in a food processor; cover and process until ground. In a second large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in the melted chocolate, espresso powder, extract and salt. Gradually add hazelnut mixture.
3
In the first large bowl, with clean beaters beat egg whites until stiff peaks form. Fold into batter. Spread into prepared pan. Place pan on a baking sheet.
4
Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool on a wire rack to room temperature. Remove side of pan and invert onto a serving plate.
5
To make ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes.
6
Spread ganache over top and side of cake; press almonds around the side. Cover and refrigerate for 30 minutes or until set.
