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1
Preheat the oven to 350F.
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2
Spread the nuts on a baking sheet.
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3
Bake until fragrant and toasted, about 12 minutes.
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4
Transfer to a clean kitchen towel; rub to loosen the skins.
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5
Butter a 9 x 3-inch springform pan well; coat with cocoa, tapping out any excess.
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6
In a food processor, grind the nuts with the granulated sugar until fine but not pasty; transfer to a large bowl; stir in the flour, baking soda, and salt.
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7
In a heatproof bowl, whisk together the cocoa and boiling water until smooth.
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8
(The mixture will thicken as it cools.)
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9
In the bowl of an electric mixer, cream the butter and brown sugar on high until lightened and fluffy, 3 to 4 minutes.
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10
Beat in the eggs 1 at a time until well blended.
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11
Stir the buttermilk and vanilla into the cocoa mixture.
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12
Mixing on low, add half the dry ingredients to the creamed mixture; when blended, pour in the cocoa mixture, and add the remaining dry mixture, mixing just until incorporated.
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13
Scrape the batter into the prepared pan; smooth the top.
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14
Bake 1 hour to 1 hour and 10 minutes, until a tester inserted in the center comes out clean.
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15
Let cool in the pan for 10 minutes; remove from the pan and cool completely.
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16
Place the cooled cake on a 9-inch cardboard round.
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17
Place half the ganache in a bowl; place in a larger bowl of ice water; whip with a balloon whisk until lighter in color and spreadable.
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18
Spread the whipped ganache smoothly on the top and sides of the cooled cake, and chill the cake.
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19
Gently stir the remaining ganache every 5 minutes until thickened and cool.
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20
Place the cake (still on the cardboard round) on a wire rack over a sheet of waxed or parchment paper.
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21
Working with a small ladle, pour the ganache over the top of the cake, moving the ladle in a circular fashion while in contact with the cake, letting the ganache run down the sides.
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22
Scrape up the excess and reserve for another use.
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23
Let the cake stand at room temperature until set.
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24
Garnish with nuts and chocolate curls.
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25
Preheat the oven to 350F.
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26
Spread the nuts on a baking sheet.
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27
Bake until fragrant and toasted, about 12 minutes.
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28
Transfer to a clean kitchen towel; rub to loosen the skins.
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29
Place the sugar and water in a medium heavy skillet.
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30
Stir with a fork over medium-high heat until dissolved; let boil undisturbed for 3 minutes.
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31
Add the nuts to the pan; stir with a wooden spoon until the caramel seizes around the nuts.
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32
Transfer to a parchment-lined baking sheet; let cool completely.
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33
Once the nuts are cool, place half the chopped chocolate in a deep, medium-size stainless-steel bowl.
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34
Place the bowl over a saucepan with 1 inch of simmering water; stir until the chocolate is melted and hot.
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35
Add the remaining chocolate to the bowl; remove the bowl from the pan of water; let stand about 5 minutes, and then stir until smooth.
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36
Pour half the chocolate onto an inverted baking sheet; spread with a bench scraper until 1/8 inch thick or slightly thinner (chocolate should be opaque on the surface).
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37
Let stand until just tacky.
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38
Hold the scraper at a 45-degree angle; scrape the chocolate off the surface.
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39
The curls can be stored in an airtight container layered with parchment at room temperature.
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40
While the chocolate sets, add the candied nuts to the remaining chocolate in the bowl, and stir until coated.
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41
Spread the nuts on a parchment-lined baking sheet, and let stand until set.
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42
Sift the cocoa powder on top of the dried nuts and toss to coat.
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43
Store in a resealable plastic bag for up to 1 week, until ready to use.
