Hazelnut Chocolate Torte With Espresso Ganache Recipe

Ingredients (11)

• 8 eggs, separated
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar, divided
• 1 1/2 cups (7 1/2 ounces) toasted blanched hazelnuts
• 1 tablespoon packed zest from 1 orange
• 12 tablespoons (6 ounces) unsalted butter, softened
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 3/4 cup (2 ounces) panko crumbs
• 6 ounces bittersweet chocolate, finely chopped
• 1/2 cup plus 2 tablespoons heavy cream
• 1/2 teaspoon instant espresso powder