Frangelico Nut Torte

Procedure for the Torte:

1. Preheat oven to 300°F.
2. Spray and line with parchment one 9-inch cake pan.
3. Combine water, salt and sugar in a saucepot and cook stirring occasionally until the sugar dissolves then remove from stove and set aside.
4. Melt chocolate in microwave until completely melted and then place chocolate in stand mixer bowl attached with a whisk. Add butter one at a time.
5. Add and mix water sugar mixture.
6. Slowly beat in eggs one at a time.
7. Add Frangelico and mix thoroughly.
8. Pour into prepared pan. Place pan on a sheet pan then place in oven.
9. Pour hot water halfway up sheet pan so cake bakes in a water bath. Bake for about 40 – 45 minutes. (Cake should be slightly jiggly and a little wet in the center.)
10. Remove from oven and sheet pan and let cool to room temperature.
11. Place cake in freezer for several hours or overnight.
12. To remove cake from pan, place cake board on top of cake flip upside down on a turn table then use a torch to loosen the cake from the pan. Flip back over, then set back in freezer while preparing chocolate glaze.

Procedure for the Chocolate Glaze:

1. Bloom gelatin in water.
2. Combine sugar and cocoa in a large sauce pot. Very slowly while stirring with a whisk, add water and then heavy cream.
3. Bring to boil, stirring constantly.
4. Remove from heat then add in the gelatin and mix until well combined and all of the gelatin has melted. Then strain.
5. Let cool to 75°F before glazing cake.
6. Remove cake from freezer and place on wire rack over sheet pan with parchment.
7. Pour glaze evenly over top of cake making sure to cover the sides.
8. Let set and add crushed toasted hazelnuts around sides. Garnish as you wish.