Makes 8 to 12 servings

This torte is a great choice to serve for special occasions. It's surprisingly light, making it perfect to serve after a large meal.

For the torte

12 eggs, separated

¾ cup sugar

2 teaspoons pure vanilla extract

3 cups very finely ground peeled hazelnuts (about 10 ounces)

2 tablespoons fine dried bread crumbs

For the filling

2 cups heavy cream

1/3 cup sweetened cocoa powder

¼ cup confectioners sugar

½ cup chocolate-flavored liqueur, such as Crème de Cacao or Godiva, or to taste

To complete the recipe

Fresh strawberries for garnish

Preheat the oven to 350°F. Lightly grease three 9-inch round cake pans.

To make the torte, use an electric mixer to beat the egg yolks at high speed in a small bowl, adding the sugar gradually, until the yolks are lemon-colored. Beat in the vanilla.

Combine the nuts and bread crumbs in a medium bowl.

Beat the egg whites at high speed in a medium bowl until stiff but not dry. Gently fold in the yolks alternately with the ground-nut mixture. Divide the mixture between the prepared pans and spread evenly.

Bake for 20 to 25 minutes or until a toothpick inserted in the centers comes out clean and the tops are lightly browned. Cool in the pans on racks, then remove from the pans.