• Preheat oven to 350 degrees F
• Separate the eggs and put the egg whites in the bowl of your stand mixer. Place the yolks in a separate bowl.
• Add the salt to the egg whites and whisk until stiff peaks form.
• In separate bowl, mix the butter and Nutella. Once combined, add in the rum, egg yolks, and ground hazelnuts. Finally fold in the melted chocolate
• Add one large scoop of the egg whites to the mixture and mix thoroughly. Gently fold in the egg whites a third at a time.
• Pour the mixture into the prepared spring-form pan and bake for 40 minutes or until the cake is beginning to pull away from the sides. Let cool on a rack

Toppings

• Toast the peeled hazelnuts in the oven or in a frying pan until the hazelnuts are golden brown. Let the hazelnuts cool completely before putting on the ganache
• In a heavy sauce pan, add the cream, rum, and chocolate and heat gently. Once the chocolate is melted, remove from the heat and whisk until it thickens up enough to top on the torte.
• Unmold the torte; remove the ring, but leave the base on. the cake is too damp to remove it in one piece.
• Pour the ganache over the top of the cake and use an uneven spatula to smooth and level the ganache. Add the cooled toasted hazelnuts on top of the icing and serve.