Toronto baker Etty Danzig adapted this recipe for Passover from an April 1985 issue of Bon Appetit. An airy hazelnut cake base is topped with rich chocolate mousse. It’s like getting two luscious desserts in one.
If you’re not celebrating Passover, use all-purpose flour instead of matzo meal and brandy or coffee-flavoured liqueur instead of Sabra liquor or Passover brandy.
To skin hazelnuts, roast on a rimmed baking sheet at 350F (180C), stirring occasionally, until skins crack, 8 to 10 min. Place in centre of kitchen towel. Fold towel in half and roughly rub. Most skins should rub off but it’s OK if some nuts still have skins on.