Dobos Torte from Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prag

Ingredients

• 1 cup plus 2 tablespoons sifted cake flour
• 3 tablespoons water
• ¾ cup sugar
• 1¼ cups confectioners’ sugar, sifted
• 1 teaspoon vanilla extract
• 2 tablespoons Dutch-processed cocoa powder
• ½ cup toasted, peeled, and finely chopped hazelnuts, for garnish
• 1⅓ cups confectioners’ sugar, divided
• 6 large eggs, separated, at room temperature
• 12 whole hazelnuts, toasted and peeled, for garnish
• 1½ cups (3 sticks) unsalted butter, at cool room temperature
• 2 teaspoons fresh lemon juice
• 4 ounces bittersweet chocolate, finely chopped
• pinch of salt