-
1
Chop the hazelnuts in a food processor or mini-chopper to small bitsnot to a powder.
-
2
Set aside.
-
3
Whisk or sift together the flour, baking powder, and salt.
-
4
Butter and flour the cake pan.
-
5
Preheat the oven to 350 with a rack in the center.
-
6
In the mixer, cream the butter and sugar together until light, smooth, and fluffy; scrape the sides of the bowl as needed.
-
7
Incorporate the eggs, olive oil, and orange zest in several additions, blending each in at slow speed, scraping the bowl, then beating at high speed for a couple of minutes to lighten.
-
8
On slow speed, incorporate the dry mix in several additions, alternating with splashes of milk.
-
9
Scrape the bowl when both are added, and beat briefly on high.
-
10
Fold in the chopped nuts and chocolate by hand, and blend in well.
-
11
Scrape the batter into the cake pan, and smooth the top.
-
12
Bake until a cake tester comes out clean, about 45 minutes.
-
13
The top should be lightly browned and just spring back to a light touch.
-
14
Cool on a wire rack for 30 minutes or so, remove the side ring of the springform, and let the cake cool completely.
-
15
Cut in wedges, and serve topped with powdered sugar or whipped cream.
-
16
The torte will keep in the refrigerator for a week, well wrapped in plastic, or you can freeze it for longer storage.
-
17
When serving torte that has been chilled or frozen, toast the cut pieces in the oven (or toaster oven) to bring out the flavors.
