Awesome. That's really it in a nutshell. Great recipe that was the perfect consistency, and the whole family went in for seconds (of very small pieces, of course!). I read puppitypup's review, and was a little worried about the wobble issue, but I did everything as listed here in the recipe, and it was exactly as stated. It came out fine when cooled, and we coated with the ganache. Others in my family aren't big nut fans, so I didn't put them on top (they didn't even notice they were inside), but I probably would've enjoyed it even more with them. The goal today was finding a recipe that would qualify as a 5-star desert (meaning appropriate for fancy company), and this passed the test. Thanks for posting it!
Sarah, I'm sorry but this torte was a disappointment, especially after the cost of buying 14 ounces of premium 70% cocoa dark chocolate and 10 ounces of hazelnuts. It was too dark, almost bitter tasting. I followed the recipe exactly on the cake, removing it from the oven at 25 minutes because it appeared set but wobbly in the middle. I cooled the cake and attempted to remove it from the pan, then discovering that the middle was still batter, not done at all. I managed to get it back in the pan and cooked it 15 more minutes. The 7 ounces of hazelnuts for the topping is way too much also. I chopped the nuts as that made more sense to me. Covering the top completely only used about 2 ounces of the hazelnut praline. Made for ZWT, please see my rating system as I rate tougher than most.