Melissa Kelly's Chocolate Hazelnut Torte

• 1/2 teaspoon unsalted butter
• 6 ounces hazelnuts, toasted, skinned and chopped
• 6 ounces bittersweet chocolate, chopped fine
• Zest of 1 lemon
• Zest of 1 orange
• 6 large eggs, separated
• 1/2 cup granulated sugar
• Ice cream

1. Preheat oven to 350 degrees.
2. Line the bottom of an 8-inch round cake pan with parchment paper, and lightly butter it.
3. Combine hazelnuts, chocolate, lemon zest and orange zest in a food processor.
4. Pulse until finely ground.
5. Combine egg yolks and 1/4 cup sugar in an electric mixer.
6. Whisk on high speed for about 3 minutes, until light and creamy.
7. Turn speed to low, and mix in the ground hazelnut-chocolate mixture.
8. Place egg whites in a clean bowl, and whip at medium speed until frothy.
9. Increase to high speed, and whip until softly peaked.
10. Continue to whip, gradually adding remaining sugar, until stiff.
11. Fold a third of the beaten egg whites into the batter, and when they are almost completely incorporated, fold in the rest.
12. Spread in prepared pan, and bake for about 35 minutes, until a cake tester comes out clean.
13. Cool briefly on a rack.
14. The cake will drop somewhat as it cools.
15. Remove the cake from the pan, and invert it.
16. Peel off the paper.
17. Serve while still warm, with ice cream.

unsalted butter, hazelnuts, bittersweet chocolate, lemon, orange, eggs, granulated sugar, cream

Taken from cooking.nytimes.com/recipes/5450 (may not work)