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1
Preheat oven to 325F.
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2
Line 17 12 x 11 1/2 x 1-inch jelly roll pan with parchment.
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3
Blend hazelnuts, almonds, 1/2 cup sugar and flour in processor until nuts are finely ground.
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4
Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
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5
gradually add remaining 1/4 cup sugar, beating until stiff but not dry.
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6
Fold nut mixture into meringue in 2 additions.
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7
spread meringue mixture evenly in prepared pan.
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8
Bake meringue until golden brown and dry to touch, about 20 minutes.
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9
Cool meringue in pan on rack.
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10
Cut around pan sides.
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11
Using parchment as aid, lift meringue onto work surface.
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12
Press large sheet of waxed paper onto meringue to cover.
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13
Using scissors, cut through waxed paper and parchment to trim meringue to 16-inch-long by 8- inch-wide rectangle.
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14
Cut in half crosswise, then lengthwise, forming four 8-inch-long by 4-inch-wide rectangles.
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15
Bring 1 1/4 cups cream to simmer in heavy medium saucepan.
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16
Remove from heat.
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17
Add chocolate and whisk until smooth.
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18
Transfer 1/4 cup ganache to small bowl; add remaining 3 tablespoons cream to make light ganache.
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19
Refrigerate light ganache until cold, at least 30 minutes.
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20
Refrigerate dark ganache until cold and thick, stirring often, about 1 hour.
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21
Beat chilled whipping cream, instant espresso powder and sugar in medium bowl until stiff peaks form.
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22
Refrigerate.
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23
Place cake rack on work surface.
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24
Peel waxed paper and parchment off 1 meringue rectangle; place on cake rack.
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25
Spread with 1/3 cup dark ganache.
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26
Peel waxed paper and parchment off second meringue; place atop dark ganache.
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27
Whisk light ganache just until thick and stiff.
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28
Spread over second meringue.
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29
Peel waxed paper and parchment off third meringue; place atop light ganache.
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30
Spread with half of coffee cream; cover and refrigerate remaining coffee cream.
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31
Peel waxed paper and parchment off fourth meringue; place atop coffee cream.
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32
spread 1/2 cup dark ganache in thin layer over top and sides of torte to anchor crumbs and smooth surface.
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33
Refrigerate on rack 45 minutes.
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34
Place torte on rack onto large sheet of aluminum foil.
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35
Stir remaining dark ganache over very low heat just until warm enough to pour.
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36
Pour dark ganache over torte.
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37
Using icing spatula and working quickly, smooth top and sides for even coverage.
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38
Refrigerate on rack until glaze is firm, at least 2 hours.
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39
(Torte can be made 2 days ahead.
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40
Cover loosely; keep refrigerated.)
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41
Using metal spatula, transfer torte to platter.
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42
Rewhip remaining coffee cream.
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43
Pipe in decorative pattern atop torte.
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44
Garnish with hazelnuts and serve.
