Chocolate Hazelnut Torte

Position a rack in the lower third of the oven and preheat to 350°F (180°C). Butter the bottom and sides of a 10-inch (25-cm) round springform pan with 3-inch (7.5-cm) sides and line the bottom with parchment paper. Butter the paper and dust with flour.

In a heatproof bowl set over (but not touching) simmering water in a saucepan, heat the chocolate, stirring, until melted and smooth. Remove from the heat and let cool slightly.

In a bowl, using an electric mixer on high speed, beat the butter with the 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 the nuts.

In a large bowl, using clean beaters, beat the egg whites on medium-high speed until stiff and glossy but not dry. Using a spatula, gently but thoroughly fold the egg whites into the chocolate mixture. Pour into the prepared pan and smooth the top with the spatula.

Bake the cake until the top puffs, about 50 minutes; do not overbake. 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.

While the cake is cooling, make the ganache. In a small saucepan over medium heat, gently warm the cream until small bubbles appear around the edge of the pan. Remove from the heat. Add the chocolate and stir gently until melted and smooth.

Invert the cake onto a serving plate and, using an icing spatula, spread the warm ganache over the top and sides. Let stand until the ganache sets before serving. Makes one 10-inch (25-cm) cake.

Adapted from Williams Sonoma Newlywed Cookbook (Weldon Owen, 2016)