7 oz Chocolate chips
7    Egg yolks
2 c  Toasted hazelnuts
1/2    Unsalted butter
1 1/4 c  Sugar
1 tb Vanilla
1 tb Baking powder
8    Egg whites, beaten to stiff
Peaks
1 pn Salt

Preheat oven to 350. Grease and flour three 9″ round cake pans.
Process chocolate chips, hazelnuts and sugar in a food processor
until finely minced. Add baking powder and salt. Add yolks, butter
and vanilla and process until smooth. Fold whites into mixture. Pour
batter into pans and bake 25 minutes. Cool thoroughly.

White Chocolate Ganache: 1/3 cup heavy cream 4 oz white chocolate, in
small chunks

Heat cream slowly until very hot. Add chocolate and beat vigorously
until blended. Chill, then whip until thick.

Dark Chocolate Ganache: 1/2 cup heavy cream 6 oz semisweet chocolate,
in small chunks
Follow same procedure as with white chocolate ganache.

Lazy Gourmet Glaze: 1/4 cup unsalted butter 2 Tbsp. heavy cream 4 oz.
semisweet chocolate 1 Tbsp. brandy

Melt butter and chocolate together over hot, not boiling, water. Mix
cream and brandy together and add to chocolate.

Assembly: Place one cake layer on plate. Spread with 1/2 of dark
chocolate ganache. Top with another layer. Spread with white
chocolate ganache. Top with third cake layer. Ice sides with
remaining dark chocolate ganache. Cover with Lazy Gourmet Glaze.

This is best made a day ahead of serving and refrigerated to allow the
flavours and textures to combine. This is an extremely rich dessert,
enjoy!

Torte: