Chocolate Espresso-Nut Torte

• 5 large eggs,
• 1 teaspoon baking cocoa
• 1 cup hazelnuts, toasted and skins removed
• 3 tablespoons dark brown sugar
• 1/2 cup butter, softened
• 2/3 cup sugar
• 6 ounces bittersweet chocolate, melted and cooled
• 1 teaspoon instant espresso powder
• 1 teaspoon almond extract
• 1/4 teaspoon salt
• 6 ounces bittersweet chocolate, chopped
• 1/2 cup heavy whipping cream
• 1/2 cup finely chopped almonds, toasted

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. Set aside.
2. Place hazelnuts and brown sugar in a food processor; cover and process until ground. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add egg yolks, one at a time, beating well after each addition. Beat in the melted chocolate, espresso powder, extract and salt. Gradually add hazelnut mixture.
3. In a large bowl with clean beaters, beat egg whites until stiff peaks form. Fold into batter. Spread into prepared pan. Place pan on a
4. .
5. Bake at 375u0b0 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 sides of pan and invert onto a serving plate.
6. 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.
7. Spread ganache over top and sides of cake; press almonds onto sides. Cover and refrigerate for 30 minutes or until set.

eggs, baking cocoa, hazelnuts, dark brown sugar, butter, sugar, bittersweet chocolate, espresso powder, almond, salt, bittersweet chocolate, heavy whipping cream, almonds

Taken from www.tasteofhome.com/recipes/chocolate-espresso-nut-torte/ (may not work)