Giotto Torte

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, set aside.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until light and fluffy, about 2-3 minutes.

4. Gradually add the melted butter and vanilla extract to the egg mixture, beating until well combined.

5. Gently fold in the dry ingredients until just combined. Be careful not to overmix.

6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

7. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

9. To make the hazelnut filling, in a medium bowl, combine the chopped hazelnuts, Nutella, heavy cream, powdered sugar, and vanilla extract. Mix until well combined.

10. To assemble the torte, place one cake layer on a serving plate. Spread a layer of the hazelnut filling on top.

11. Place the second cake layer on top and press down gently to secure.

12. For the ganache, heat the heavy cream in a small saucepan over medium heat until it just starts to simmer.

13. Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth and shiny.

14. Add the butter and stir until fully incorporated.

15. Pour the ganache over the top of the cake, allowing it to drip down the sides.

16. Refrigerate the torte for at least 2 hours to allow the flavors to meld together.