Here’s a delicious recipe for a hazelnut torte with chocolate chestnut ganache. The recipe is from my husband David V. R. Bowles.

For the torte:
6 eggs, separated
1 tablespoon of orange zest
¾ teaspoon ground cinnamon
1 cup of granulated sugar, divided
1 teaspoon cream of tartar
3 cups finely ground hazelnuts*
¼ cup oat flour

For the chocolate buttercream:**
½ cup vegan butter, softened
½ cup cocoa
1½ cups powdered sugar
1 cup chestnuts, chopped
1 tablespoon dark rum
2 teaspoons vanilla
~3 tablespoons water

For decorating the cake:
Additional ground nuts or chopped nuts to decorate sides of cake

Instructions

For the torte:
Heat oven to 325 degrees

Grease bottom only of springform pan, 9 x 3 inches

Line bottom of pan with baking parchment and grease generously

In standing mixer on high speed, beat egg yolks, 1 tablespoon orange zest, and cinnamon until very thick and light coloured (about 6 minutes)

Gradually beat in ½ cup of the sugar, 1 tablespoon at a time. Set aside and wash beaters

In a clean bowl, beat egg whites and cream of tartar on high speed until soft peaks form

Gradually beat in ½ cup sugar, 1 tablespoon at a time

Continue beating until stiff peaks form

Fold egg yolk mixture into egg white mixture

Mix 3 cups ground hazelnuts with ½ cup flour

Fold nut-flour mixture into the batter a little at a time (in three parts)

Spread into pan and bake for 50 to 60 minutes until cake tester comes out clean

Cool on wire rack for 15 minutes

Loosen cake from pan and remove

Invert cake onto wire rack and cool cake completely

Wrap in plastic wrap and refrigerate for at least 4 hours to make slicing easier

Chocolate buttercream frosting:
Beat all ingredients together until chestnuts are incorporated smoothly, and the mixture reaches spreading consistency.

To assemble:
Slice cake into 2 layers

Spread buttercream onto first layer, and top with second layer

Spread buttercream on top and sides of cake

Use extra chopped nuts or ground nuts to decorate sides

Decorate top with extra nuts if desired

Notes
* I used one pound of whole hazelnuts; after grinding, it yielded about 3.5 to 4 cups

** If you like a lot of frosting, consider doubling the amount of frosting as this amount will provide a very thin coating