2 1/2 cups Hazelnuts (about 12 ounces or 340 grams) toasted, then skinned
1/4 teaspoon Table Salt
1 teaspoon ml Vanilla Extract
6 ounces grams Bittersweet Chocolate (170 grams or the equivalent of 1 cup chips) coarsely chopped
1/4 cup Water
1 teaspoon Instant Coffee or Espresso Granules optional
1 1/2 cups Heavy Cream chilled heavy or whipping cream
3 tablespoons Granulated Sugar
1 tablespoon Frangelico Frangelico or another hazelnut liqueur, or 1 teaspoon vanilla extract
Equipment
Oil or butter
Electric mixer
Food processor
Saucepan
Bowl
Directions
Position oven racks in the top and lower thirds of oven and heat oven to 325°F. Outline four 8-inch circles on individual pieces of parchment paper. Turn each sheet of parchment over so your ink or pencil lines don’t seep into the macaroon, place each piece of parchment paper on large baking sheets, and very lightly coat each piece of parchment with oil or butter.
Place hazelnuts, 1 cup sugar and salt in a food processor and blend until finely ground.
Using an electric mixer, beat egg whites in a large, dry bowl with clean beaters until soft peaks form. Drizzle in vanilla extract, then slowly add remaining 2 tablespoons sugar. Beat until stiff but not dry.
Fold the nut mixture into egg whites in 1/3 increments.
Spread 1/4 of the macaroon batter evenly within each circle, filling completely.
Bake macaroon layers until golden and dry to the touch, about 20 to 23 minutes.
Cool macaroons on their sheets on a cooling rack. Speed this along by placing them for five minutes each in your freezer.
While meringues cool, heat half of the chocolate, water, and coffee (if using) in a small heavy saucepan over moderately low heat, stirring until smooth. Off the heat, stir in the second half of chocolate chunks until melted to lukewarm.
Spread chocolate evenly over tops of meringue rounds. Cool until chocolate is set.
Beat cream with sugar and liqueur or vanilla in a bowl with cleaned beaters until it holds stiff peaks.
Gently peel the parchment off the back of each macaroon round. Arrange your first disc on your cake serving plate. Spread 1/3 cup whipped cream over it.
Repeat with the second and third macaroon rounds, then top with final round.
Frost top and side of torte with whipped cream.
If desired, use a vegetable peeler to scrape away curls from a chocolate bar for decoration. Serve immediately or store in fridge for up to two days.