Hazelnut brown butter torte with bittersweet chocolate by Hatfield's Karen Hatfield

Pears, roasted apples or figs can be added to the brown butter torte recipe for a fruity taste. Recipe: Hazelnut brown butter torte (Anne Cusack / Los Angeles Times)

1 hour. Serves 8 to 12

1 cup (2 sticks) butter

2 cups plus 2 tablespoons (11.5 ounces) powdered sugar

1 cup (3.6 ounces) almond flour

2/3 cup (2.9 ounces) cake flour

3/4 teaspoon salt

1 cup egg whites, from about 7 eggs

1/2 tablespoon hazelnut oil

1/4 cup chopped bittersweet chocolate

1/4 cup chopped roasted hazelnuts

2 to 3 tablespoons granulated sugar, for sprinkling

1. Brown the butter: In a medium saucepan, heat the butter over medium-low heat and cook until the butter melts and browns, taking on a nutty aroma, 8 to 10 minutes. Be careful not to overcook or the butter will burn. Remove from heat and cool to warm before using.

2. While the butter is cooling, prepare the pan: Grease a decorative 10-inch cake or tart pan with butter and flour, or line with parchment. Heat the oven to 375 degrees.

3. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl, sift together the powdered sugar with the almond flour, cake flour and salt. With the mixer running, or using a hand mixer, add the egg whites in a steady stream. Once combined, quickly add the hazelnut oil, then the butter, and mix just until combined; be careful not to overmix.

4. Pour the mixture into the prepared pan, filling the pan three-fourths of the way full. Sprinkle with the chopped chocolate and hazelnuts, as well as the granulated sugar. Bake until the torte is puffed and medium brown on top, about 35 minutes. Cool before serving.

EACH OF 12 SERVINGS

Calories 372

Protein 5 grams

Carbohydrates 39 grams

Fiber 2 grams

Fat 23 grams

Saturated fat 11 grams

Cholesterol 41 mg

Sugar 31 grams

Sodium 185 mg

NOTE: Adapted from Karen Hatfield of Hatfield's and the Sycamore Kitchen.