Hazelnut Chocolate Torte with Espresso Ganache

Ingredients

• 8 eggs, separated
• 1 cup plus 2 tablespoons granulated sugar, divided
• 1 1/2 cups toasted blanched hazelnuts
• 1 tablespoon packed zest from 1 orange
• 12 tablespoons unsalted butter, softened
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 3/4 cup panko crumbs
• 6 ounces bittersweet chocolate, finely chopped
• 1/2 cup plus 2 tablespoons heavy cream
• 1/2 teaspoon instant espresso powder

Directions

1. Set an oven rack in the middle position, then heat the oven to 350°F. Butter a 9-inch springform pan. In a food processor, combine 1 cup sugar with the hazelnuts and pulse until the nuts are finely ground.
2. In a large bowl, whisk together the yolks, hazelnut mixture, zest, butter, salt, and vanilla until everything is evenly blended, then set it aside. With a mixer fitted with the whip attachment, beat the whites on medium-high speed until they turn opaque. Add the remaining 2 tablespoons sugar gradually, and keep beating until soft peaks form.
3. Fold the meringue into the hazelnut mixture in additions, alternating with the panko crumbs. Transfer the batter to the prepared pan and bake until the center has just set and a toothpick inserted in the middle comes out clean, about 40 minutes.
4. Cool the cake in the pan for 15 minutes. Take off the sides of the pan, then leave the cake to cool completely before you add the glaze.
5. In a heatproof bowl, warm the chocolate with the cream and espresso powder until the chocolate has melted and the mixture is smooth. Set the cake on a wire rack placed inside a rimmed baking sheet, then pour the ganache over the top. Chill until the ganache is set. Serve.