Chocolate Hazelnut Torte

1. Preheat the oven to 350 °F.
2. Grease and line the bottom of a 9-inch springform pan with parchment paper. Then take one large section of aluminum foil to cover the base and sides of this pan. You will be baking this cake in a bain-marie (hot water bath). The foil should prevent any water leaking in if your springform pan is not totally waterproof. Place your prepared springform pan into a deep roasting pan and set aside.
3. Melt chocolate and butter in a heatproof bowl over a pan of gently simmering water, making sure the bowl does not touch the water. Once the chocolate is completely melted, stir in the brandy and set the mixture aside to cool.
4. With an electric mixer, whisk the eggs, vanilla, and sugar until pale and frothy.
5. Gently stir in the cooled chocolate mixture until everything is combined.
6. Use a fork to mix the hazelnut, all-purpose flour, and salt. Gently fold this dry mixture into your batter until just combined.
7. Boil the 6 to 8 cups of water in a kettle or saucepan. Fill the springform pan with the cake batter.
8. Place the roasting pan (with the filled springform pan still inside it) on the center shelf of your oven. Then, pour the boiling water into the roasting pan until it comes up the sides about an inch. Bake for 25 to 30 minutes until just set in the center and a toothpick comes out clean.
9. Let cool slightly on a wire rack, then turn the cake out onto your preferred cake plate or board, removing the parchment paper.

Candied Citrus

1. Bring a large pot of water to a boil and blanch your citrus slices for one minute. Remove with a slotted spoon and set aside.
2. In a medium saucepan, combine the sugar and water. Bring to a simmer over medium heat, stirring until the sugar dissolves completely.
3. Add the orange slices to the simmering syrup, reduce the heat, and simmer very gently for 30 minutes, or until the citrus slices are translucent and the syrup has thickened.
4. Carefully remove the citrus from the syrup and place it on a wire rack over a board or plate to drip and cool.
5. Keep the syrup! You can use it in cocktails or drizzle it over other dessert recipes. Store it in an airtight container in the fridge.
6. If any slices remain after garnishing your torte, you can toss them in granulated sugar and add them to your next charcuterie board! You can make these up to 2 days in advance if you like.

Salted Caramel Drizzle

1. In a medium saucepan, melt the sugar over medium heat, stirring every now and then until it’s fully dissolved. Turn down the heat a little and cook until it turns a deep amber color, swirling the pan regularly so the mixture doesn’t burn.
2. Whisk in the butter. Be aware that the mixture will bubble quite a bit!
3. Remove the pan from the heat and carefully whisk in the heavy cream and salt, stirring until smooth. Allow to cool completely before using.

Chantilly Cream and Serving Your Torte

1. In the bowl of a stand mixer fitted with a whisk attachment, whisk all ingredients on medium-high until soft peaks form. Place in the refrigerator until ready to serve. You can also use an electric hand mixer and a large mixing bowl for this step if you’d like.
2. To assemble and serve your torte, wait until everything has cooled to room temperature. Drizzle your torte with the caramel sauce, then garnish with the candied orange, Chantilly cream, and toasted hazelnuts. Enjoy!