Dessert: Chocolate Hazelnut Torte Recipe

Ingredients

1/3 cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream
1/2 cup brewed coffee, room temperature

Instructions

In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with sour cream and coffee. Beat just until combined.
Pour into two greased and floured 6-in. round baking pans. Bake at 350 ° for 25-30 minutes or until a knife inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small saucepan, melt chocolate with cream and sugar over low heat; stir until smooth. Remove from the heat; whisk in Nutella. Transfer to a small bowl; cover and refrigerate until frosting reaches spreading consistency, stirring occasionally.
Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls and hazelnuts if desired.

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