Amazing Hazelnut-Mocha Torte - cooking recipe

Ingredients

For The Cake
1 cup hazelnuts
4 eggs
3/4 cup white sugar
2 tablespoons all-purpose flour
2 1/2 teaspoons baking powder
For The Filling
2 tablespoons butter, soft
1 cup icing sugar, sifted
2 tablespoons strong hot coffee
1 teaspoon cocoa
1/2 teaspoon pure vanilla extract
For The Topping
1 cup whipping cream
1 teaspoon white sugar
1 tablespoon coffee liqueur (such as Kahlua or Tia Maria)

Preparation

Preheat oven to 350 F; line the bottoms of two eight-inch cake pans with parchment paper or wax paper and set aside.
Prepare cake: first, place nuts in food processor and finely chop; remove from processor and set aside.
Add eggs and white sugar to food processor and process until well mixed.
Add flour, baking powder and chopped nuts to egg/sugar mixture in processor; pulse only until combined.
Divide batter evenly between the two pans and take for 20 minutes, or until a tester comes out clean.
Remove layers from pans and cool on a rack (remove paper).
Prepare filling: place butter and sifted icing sugar in a mixing bowl and.
cream together using an electric mixer.
Add hot coffee, cocoa and vanilla; combine well.
Place one cake layer on a serving plate, spread this mixture over the cake layer (use all of it) and then cover with the second cake layer.
Cover well and refrigerate.
Shortly before serving, prepare topping: in a chilled mixing bowl, with an electric mixer whose beaters have been chilled, beat whipping cream with the sugar and coffee liqueur.
Spread over top and sides of torte, and serve.