Melissa Kelly's Chocolate Hazelnut Torte

Preparation

1. Step 1

   Preheat oven to 350 degrees. Line the bottom of an 8-inch round cake pan with parchment paper, and lightly butter it.

2. Step 2

   Combine hazelnuts, chocolate, lemon zest and orange zest in a food processor. Pulse until finely ground.

3. Step 3

   Combine egg yolks and ¼ cup sugar in an electric mixer. Whisk on high speed for about 3 minutes, until light and creamy. Turn speed to low, and mix in the ground hazelnut-chocolate mixture.

4. Step 4

   Place egg whites in a clean bowl, and whip at medium speed until frothy. Increase to high speed, and whip until softly peaked. Continue to whip, gradually adding remaining sugar, until stiff.

5. Step 5

   Fold a third of the beaten egg whites into the batter, and when they are almost completely incorporated, fold in the rest.

6. Step 6

   Spread in prepared pan, and bake for about 35 minutes, until a cake tester comes out clean. Cool briefly on a rack. The cake will drop somewhat as it cools. Remove the cake from the pan, and invert it. Peel off the paper. Serve while still warm, with ice cream.