Hazelnut Cappuccino Torte

Ingredients

• 3/4 cup toasted hazelnuts
• 5 1/2 ounces good quality bittersweet chocolate
• 2 teaspoons orange zest
• 1 teaspoon lemon, zest of
• 6 large eggs, separated
• 3/4 cup white sugar
• 8 ounces mascarpone cheese
• 3/4 cup whipping cream
• 1/8 cup coffee liqueur
• 1/8 cup Frangelico
• 1 tablespoon espresso, granules
• freshly ground nutmeg

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Using food processor, chop hazelnuts, chocolate, orange zest and lemon zest until finely ground. Set aside.

3. 3

   Beat egg yolks with 1/4 cup of the sugar until light and creamy (about 5 minutes). Fold into hazelnut mixture.

4. 4

   In separate bowl, beat egg whites until frothy. Gradually beat in another 1/4 cup sugar until soft peaks form. Continue beating until stiff peaks form and then fold into hazelnut mixture.

5. 5

   Spread in greased and floured springform pan. (It is also a good idea to put parchment on the bottom of the pan for easier removal.).

6. 6

   Bake at 350 degrees for 30 minutes. Let cool and then unmould.

7. 7

   In bowl, combine mascarpone cheese, cream, remaining sugar and liqueurs. Beat until stiff and smooth. Spread over cake.

8. 8

   Just before serving, sprinkle with espresso granules and nutmeg. Decorate with whipped cream and chocolate covered espresso beans if desired.