Desserts Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Butter a 9-inch springform pan and line the bottom with parchment; butter the parchment as well, then lightly dust the pan with a tablespoon of ground hazelnuts or cocoa powder.

Melt chocolate and butter

Place chopped bittersweet chocolate and the cup of unsalted butter in a heatproof bowl set over a pot of barely simmering water (double boiler). Stir occasionally until fully melted and smooth. Remove from heat and let cool slightly, about 5 minutes.

Whisk eggs and sugar

In a large bowl, whisk the five whole eggs with the cup of granulated sugar until mixture is pale, slightly thickened, and ribbon-coats the whisk (about 3–4 minutes by hand or 1–2 minutes with a mixer on medium-high).

Combine chocolate and egg mixture

Fold the warm melted chocolate mixture into the egg-sugar mixture in two additions using a spatula, scraping the bowl so the mixture becomes homogeneous but still airy.

Add nuts, flour and flavoring

Gently fold in the cup of ground hazelnuts, the tablespoon of flour, the teaspoon of vanilla extract and the teaspoon of fine salt until evenly incorporated. Do not overmix.

Bake

Pour batter into the prepared springform pan, smooth the top, and bake in the center of the preheated oven for 25–30 minutes. The torte is done when the top is set and a thin crust forms; a toothpick inserted into the center should come out with a few moist crumbs (not wet batter).

Cool and unmold

Remove the torte from the oven and place on a wire rack. Let cool in the pan for 15 minutes, then run a thin knife around the edge and release the springform. Allow to cool completely (about 1 hour) before transferring to a serving plate. Dust lightly with powdered sugar just before serving.

In a small heavy-bottomed saucepan, combine 3 tablespoons granulated sugar and 1 tablespoon water over medium heat. Swirl the pan gently (do not stir) as the sugar dissolves and begins to color. Watch carefully — within a few minutes the syrup will turn amber.

When the sugar reaches a deep amber color, immediately remove the pan from heat and add the 2 tablespoons cubed butter, stirring until melted and combined. Carefully pour in the 3 tablespoons warm heavy cream (mixture will bubble vigorously) and stir until smooth. Stir in 1 teaspoon sea salt. If any bits of hardened sugar form, return briefly to very low heat and stir until smooth. Let cool slightly before serving; caramel will thicken as it stands.

Slice the cooled torte into 8 equal pieces. Place a slice on each plate, spoon 1–2 tablespoons of the warm salted caramel sauce alongside or over the slice, sprinkle with chopped toasted hazelnuts, add a mint leaf if desired, and serve at room temperature or slightly warm.