Hungarian Hazelnut Torte Recipe

Preheat the oven to 325 degrees F. Butter and flour a 13 x 9-inch baking pan.

Stir the chocolate, hazelnuts, sugar, wine, and bread crumbs in a large saucepan over medium­ low heat until the chocolate is melted. Set aside to cool.

Beat the egg whites and salt in a large bowl with an electric mixer at high speed until stiff peaks form. With mixer at medium speed, beat the egg yolks in a large bowl until pale. Use a large rubber spatula to fold the yolks into the chocolate mixture. Fold in the beaten whites.

Spoon the batter into the prepared pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake completely in the pan on a rack.

For Topping: With mixer at high speed, beat the cream, sugar, and vanilla in a medium bowl until stiff. Spread the top of the cake with the cream and decorate with the hazelnuts.