Ingredients

Makes one 8 1/2-inch torte

　　3/4 cup unsalted butter, plus more for the pan

　　Unsweetened cocoa powder, for the pan and for dusting

　　1 cup currants

　　1/2 cup whiskey or hot water

　　1 1/3 cups heavy cream

　　1 pound bittersweet chocolate, chopped

　　6 large eggs

　　1 cup sugar

　　1/4 teaspoon salt

　　1 1/2 cups finely chopped toasted hazelnuts (6 1/2 ounces)

　　

Step 1

Preheat the oven to 225°F. Butter an 8 1/2-inch springform pan; sprinkle with cocoa, and tap out excess. In a small bowl, combine the currants and whiskey or hot water. Let macerate at least 10 minutes or up to 30 minutes. Strain the currants in a fine sieve, and discard the whiskey.

　　

Step 2

In a small saucepan over medium heat, bring the cream and butter almost to a boil, making sure all the butter is melted. Place the chocolate in a medium heatproof bowl, and pour the cream over it to cover. Whisk gently until the chocolate is melted and the mixture is combined.

　　

Step 3

In a medium bowl, whisk together the eggs, sugar, and salt. Whisk into the chocolate mixture, and stir in the nuts and currants. Pour the mixture into the prepared pan.

　　

Step 4

Bake until the edges are set and the center is still a little soft to the touch, about 2 hours. Transfer to a wire rack to cool completely. Cover with plastic wrap, and chill overnight in the refrigerator. When ready to serve, remove from the refrigerator, and dust with cocoa powder.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.