Chocolate-Hazelnut Crosata

Step 1: Preheat oven to 375 degrees F.

Step 2: Spray a 9 inch springform and with cooking spray.

Step 3: Spread hazelnuts on a rimmed cookie sheet and toast for 10 minutes or until browned. Wrap nuts in a kitchen towel and rub to remove skins and set aside.

Step 4: Using a food processor, add the flours 1/4 cup sugar, baking powder and 1/4 teaspoon salt and process for a few seconds. Add butter and pulse about 10-15 times or until it resembles coarse sand. Add egg yolk and 1/2 teaspoon vanilla and process for about 20 seconds or until it is moistened. Transfer dough to prepared pan. Do not wash processor. Press dough into an even layer and prick it with a fork every 1/2 inch or so. Bake for 15-20 minutes or until golden in center.

Step 5: To make filling: in a small microwaveable bowl microwave chocolate at 50% power for 3-5 minutes or until melted, stirring every so often. Set aside.

Step 6: In food processor add the notes and process until chopped (8-10 pulses); measure out 1/4 cup and set aside. Add 3/4 cup sugar and process for 2 minutes. Add egg whites, 2 teaspoons vanilla, espresso powder and 1/2 teaspoon salt and process for 10 seconds or until smooth. Add chocolate and process for another 10 seconds.

Step 7: Spread chocolate-hazelnut mixture over the crust and then sprinkle with the reserved nuts around the edges. Bake for 20-25 minutes or until slightly puffed and the edges begin to crack.

Step 8: Let cool on a wire rack for 15 minutes. Remove pan sides and serve warm or at room temperature with sweetened whipped cream.

Step 9: Refrigerate any leftovers, wrapped in plastic.