Chocolate hazel nut torte

Adapted from Nigella Lawson's Domestic Goddess book, here's my baking for this week.

70 gr sugar
6 egg whites
pinch of salt

6 egg yolks
115 gr dark chocolate (i used 70% cocoa, El Rey brand)
379 gr Nutella (1 jar)
70 gr hazel nut (toasted and skinned)
1 table spoon frangelico
115 gr butter @ room temp

for glaze and decoration

115 gr dark choc
70 gr hazel nut (toasted and skinned)
100 gr heavy cream
50 gr butter

plus more butter to grease baking mold.

preheat oven at 350F

grease 9" removable bottom pan, line bottom with parchement, set the whole thing on jelly roll pan.

chop all chocolate

chop all hazel nut in food processor

melt 115gr of chopped chocolate in double boiler

beat egg whites with salt until frothy, add sugar slowly, beat at medium until all sugar is dissolved, increase to high and beat to stiff peaks. set aside

beat butter and nutella until incorporated (5 seconds).

add yolks and beat until well mixed (5 seconds).

add melted chocolate (cool), 70gr hazel nut and frangelico, beat until well mixed (5 seconds).

add 1/3 meringue to batter, mix roughly to loosen up the batter. fold in the rest of the meringue in 1/3 portion at a time.

scrape all batter in to mold, smooth top with off set spatula. bake for 50 - 60 minutes or until testing stick comes out clean.

let cool on rack completely, remove from mold, invert onto a cookie sheet, remove parchment and invert back onto serving plate, the torte should be right side up.
bring heavy cream and frangelico to a simmer, pour over chocolate. stir to make sure chocolate melted evenly, add butter and stir until well incorporated.

pour ganache on top of torte.

use the back of the spoon spread ganache in circular motion until the whole torte (top and side) is covered with ganache evenly. sprinkle 70gr of chopped hazel nut evenly around the torte. use a small straight spatula to scoop up the nut and press against the side of the torte.