PHOTO PROVIDED Chef Loretta Paganini

This rich creamy chocolate hazelnut torte makes a delicious dessert for any special occasion. I make it often because it is a favorite dessert among my family and friends. I remember the first time that I tasted it. It was made by a famous Cleveland caterer at my cooking school. After that first bite, I had to make it, with a few additions to make it my own. Enjoy it with your family! Serves 16. (Chef tip: Do not over whip your egg whites or they will not incorporate with the rest of the ingredients.)

8 tablespoons unsalted butter, room temperature

1/2 cup unsweetened cocoa powder

6 large eggs, separated

1 teaspoon vanilla extract

1/4 cup Kalua coffee liquor

1 1/2 cups granulated sugar

1 teaspoon baking powder

1 1/2 cups AP flour

1 cup fined chopped hazelnuts

Preheat oven to 350°F. Butter two 8-by-2-inch pans and line the bottoms with parchment paper. Set aside.

Melt butter and stir in cocoa powder until fully combine. Allow butter to cool slightly, then whisk in eggs yolks, coffee liquor and extract. Whip egg whites and sugar until soft peaks form.

Sift together flour and baking powder, then stir in wet ingredients and egg whites into dry until incorporated. Fold in hazelnuts.

Scoop batter into cake pans and spread evenly. Bake until a toothpick placed in the center of the pan comes out clean, approximately 30 minutes.

CHOCOLATE FROSTING:

6 ounces semisweet chocolate, chopped

1 cup unsalted butter (two sticks), room temperature

3 cups powdered sugar, sifted

1 pinch salt

1 teaspoon vanilla extract

Melt chocolate over a double boiler. Cool chocolate and whip it with butter. Slowly add powder sugar and vanilla until thick and creamy. Frost the cake and serve it with chocolate fudge sauce.

CHOCOLATE FUDGE SAUCE:

(makes about 2 cups)

1 cup heavy whipping cream

8 ounces semisweet chocolate, coarsely chopped

2 tablespoons butter

2 tablespoons sweet coffee liquor

When ready to serve, make chocolate sauce by melting butter and cream together in a small sauce pan. Pour hot cream over chocolate pieces in a bowl. Add liquor and stir until smooth and chocolate pieces have all melted.