Flourless Chocolate Hazelnut Torte

Seasonal Recipe of The (maybe soon-to-be-over?) Pandemic
I find that some flourless chocolate cake recipes can be a bit persnickety and the results often disappoint me. They can be too dense or the texture ends up grainy or mushy. This recipe avoids all those pitfalls and I swear it comes out perfectly every time! It's a good jewish holiday recipe as well as a great make-ahead dessert. If you want to WOW your guests, give this one a try. For garnish, I like some berries and a light sprinkle of confectioner's sugar, but some bourbon whipped cream never hurt anyone!

Ingredients
12 ounces 60% cacao bittersweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
6 large eggs
1 cup (packed) brown sugar
1/4 cup Frangelico
1 cup finely ground hazelnut flour
1 teaspoon coarse kosher salt
1 teaspoon espresso powder

Procedure
Position rack in center of oven and preheat to 350°F. Spray a 9-inch diameter springform pan. Wrap outside of pan tightly with 3 layers of heavy-duty foil.

Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water. Whisk eggs, golden brown sugar, and Frangelico in large bowl to blend. Add chocolate mixture and whisk until smooth. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt and espresso powder. Transfer batter to prepared pan and tent loosely with foil.

Place springform pan in large roasting pan. Pour enough hot water into the roasting pan to come halfway up side of the springform. Place in oven and bake until cake is set in the center and the top is dry to touch, about 1 hour to 70 minutes (top of cake will remain shiny). Remove cake from roasting pan; remove foil from top and outside of pan. Cool cake in pan on rack. Chill cake until cold, about 3 hours. Remove from springform before serving.

Can be made 3 days ahead. Cover and keep chilled.