Name: Hazelnut Cream Torte (_Torta 'i Crema 'i Nuciddi_)
Cook time: 1 1/4 hr
Total time: 5 1/2 hr
Yield: Serves 10
Ingredients: 1 1/4 cups cake flour (not self-rising) plus additional for dusting; 1 1/2 cups granulated sugar; 6 large eggs, separated; 2 tablespoons warm water; 1 teaspoon vanilla; 4 ounces hazelnuts (1 cup); 3 cups chilled heavy cream; 1/2 cup confectioners sugar; 1/3 cup Strega liqueur; 2 ounces fine-quality bittersweet chocolate, shaved

The cake layers are brushed with Strega, an Italian liqueur flavored with herbs and flowers. Removing the torte from the freezer an hour before serving allows the whipped-cream frosting to soften, while the filling remains frozen.

Cooks' note:

If you prefer the hazelnut filling soft, let stand at room temperature an extra 30 minutes before serving.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Smashed Broccoli Pasta

A feel-good dinner designed to cram a ton of veg in each serving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.