Ingredients:

  • 200 g (6 large) room temperature egg whites
  • 200 g (1 cup) granulated sugar
  • 100 g (¾ cup) sifted confectioners' sugar
  • 120 g (1 cup) toasted and finely ground hazelnuts, plus extra for garnish
  • 3 g (¼ tsp) cream of tartar or lemon juice
  • 1 g (Pinch) fine sea salt
  • 340 g (12 oz) dark chocolate (65–70% cacao), finely chopped
  • 360 mL (1 ½ cups) heavy cream (35% fat)
  • 30 g (2 Tbsp) unsalted butter (optional, room temperature)
  • 5 mL (1 tsp) vanilla extract
  • 50 g (½ cup) roughly chopped whole toasted hazelnuts (for garnish)
  • Unsweetened cocoa powder (for dusting)

Instructions:

  1. PREPARATION (MERINGUE BASE): Toast whole hazelnuts at 350°F (175°C) for 10 minutes. Cool, rub off skins, and finely grind 120g. Trace two 9-inch circles onto parchment paper and place them on separate baking sheets, pencil-side down.
  2. Preheat the oven to a low temperature, 275°F (135°C). In a clean, grease-free stand mixer bowl, whip egg whites and cream of tartar on medium speed until soft peaks form.
  3. Gradually stream in the granulated sugar while whipping on medium-high speed until glossy, stiff peaks are achieved.
  4. Sift the confectioners' sugar and gently fold it into the meringue using a large spatula. Add the ground hazelnuts and fold 4–5 times until just combined, being careful not to deflate the air.
  5. Divide the meringue evenly between the two prepared parchment circles. Spread or pipe into 9-inch discs. Bake for 1 hour 15 minutes to 1 hour 30 minutes until dry and light beige. Turn off the oven, prop the door open slightly, and allow the meringue discs to cool completely inside (at least 1 hour).
  6. MAKING THE GANACHE: In a small saucepan, bring the heavy cream just to a simmer. Place the chopped chocolate in a heatproof bowl.
  7. Pour the hot cream over the chocolate, letting it sit for 5 minutes. Stir gently from the center outward until smooth and emulsified. Stir in the vanilla extract and optional butter until glossy.
  8. Allow the ganache to cool and thicken at room temperature for 1–2 hours until it reaches a thick, easily spreadable consistency.
  9. ASSEMBLY: Place one cooled meringue disc on a serving platter. Spread half of the chocolate ganache evenly over the surface.
  10. Carefully place the second meringue disc on top. Spread the remaining ganache over the top and down the sides of the torte.
  11. Press the chopped, toasted hazelnuts gently around the sides of the cake. Dust the top surface lightly with cocoa powder.
  12. Refrigerate the finished torte for a minimum of 4 hours to allow the ganache to set firmly. Remove 15 minutes before serving.