Chocolate Hazelnut Torte | Williams Sonoma

Ingredients

• 3/4 cup (6 oz./185 g) unsalted butter, at room temperature, plus more for greasing
• All-purpose flour for dusting
• 8 oz. (250 g) semisweet chocolate, chopped
• 3/4 cup (6 oz./185 g) sugar
• 6 extra-large eggs, separated, at room temperature
• 1 1/2 cups (6 oz./185 g) ground skinned hazelnuts, ground blanched almonds or ground pecans
• 1 cup (8 fl. oz./250 ml) heavy cream
• 10 oz. (315 g) semisweet chocolate, chopped