Serves 8
Time: 20 minutes, Plus Time to Rest

4 eggs, separated
120 grams bittersweet chocolate, such as valrhona manjari
1 shot espresso or 1/4 cup strong coffee
1/2 cup sugar
1/8 teaspoon salt
2 tablespoon soft butter
2 tablespoon sugar in the raw
1/3 cup nutella
1/3 whipped cream
3 tablespoons toasted hazelnuts, roughly chopped

- Melt chocolate over a double boiler, remove from heat, whisk in yolks, and coffee and let side aside until cool.
- Whip whites with sugar until meringue.
- Use half of meringue to lighten the chocolate mixture. Fold in the rest.
- Brush generously a 9” skillet or cake mold with butter and line with sugar in the raw.
- Transfer cake into the pan and bake in preheated 350 degree oven until done; top should be dry, and tester comes out clean, about 22 minutes. Let cool until room temperature.
- Once cake is cooled, spread top of cake with nutella in a circle, leaving 1/2” rim on the outside. Create an inner circle with whipped cream. Take a knife and cut cake into 8 slices, cutting from inside out. Top tort with chopped hazelnuts. Refrigerate and bring to room temperature before serving.