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1
Preheat an oven to 375u00b0F.
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2
Lightly butter and flour a 9-inch round springform cake pan.
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3
To make the torte, spread the 1/2 cup hazelnuts on a baking sheet and toast in the oven until lightly browned and fragrant, 5 to 7 minutes.
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4
While the nuts are still warm, place them in a kitchen towel and rub with the towel to remove the skins.
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5
Do not worry if bits of skin remain.
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Set aside.
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7
Place the chocolate and butter in a large heatproof bowl set over but not touching gently simmering water in a saucepan.
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8
Stir often until the chocolate melts, then remove from the heat.
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9
In a food processor fitted with the metal blade or in a blender, combine the skinned nuts with the 2/3 cup sugar.
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Pulse until finely ground.
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Add to the chocolate mixture and stir until blended.
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12
Let cool; then add the egg yolks one at a time, beating well after each addition.
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13
In a bowl, sift together the flour and cocoa.
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14
Stir into the chocolate mixture.
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15
In another bowl, using an electric mixer, beat the egg whites and cream of tartar until soft peaks form.
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16
Add the 2 Tbs sugar and beat until stiff peaks form.
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17
Using a rubber spatula, fold one-fourth of the whites into the chocolate mixture to lighten it.
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18
Then fold in the remaining whites just until no white streaks remain.
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19
Pour into the prepared pan.
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Bake until a skewer inserted into the center comes out almost clean, 35 to 40 minutes.
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21
Transfer the pan to a wire rack and let cool.
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22
To make the glaze, combine the chocolate, butter and corn syrup in a heatproof bowl set over but not touching gently simmering water in a saucepan.
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23
Stir often until the chocolate melts, then remove from the heat and stir until smooth.
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24
Let cool, stirring occasionally, for 15 minutes; the glaze will thicken slightly.
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25
Set the rack over a baking sheet, invert the torte onto the rack and lift off the pan.
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26
Pour on the glaze, tilting the torte to coat the top and sides completely.
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27
When the glaze stops dripping, place the 12 hazelnuts around the top of the cake.
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28
Transfer to a serving plate and serve.
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29
Makes one 9-inch torte.
