Preheat oven to 300 degrees F. Butter and flour an 8-inch cake pan with a removable rim at least 3 inches tall (such as a springform pan).
In a large bowl with a mixer on high speed, beat egg whites and cream of tartar
until frothy. Continuing to beat at high speed, add sugar in a slow, steady
stream; continue to beat until mixture holds stiff peaks, 8 to 12 minutes. Beat
in vanilla extract. Check out my article on
Making Perfect Meringues.
With a flexible spatula, scrape mixture into prepared cake pan; spread mixture out to edges of pan and smooth out top.
Bake approximately 25 minutes, until top is lightly browned and feels firm when gently pressed in the center.
Remove from oven and let stand for 20 minutes (meringue may shrink a little as it cools).
To remove from pan, run a thin knife between meringue and pan rim, then remove rim.
Carefully invert meringue onto a plate, then slide a long, thin spatula between
pan bottom and meringue and gently lift the bottom off. Invert meringue again
onto another plate so that it is right side up. Let cool completely.
In a bowl, whisk hazelnut liqueur into chocolate-hazelnut spread.
In another bowl, whip cream until it holds soft peaks. Stir about 1/4 cup of the whipped
cream into the chocolate/hazelnut mixture until no white streaks remain. Fold chocolate
mixture into remaining whipped cream, then whisk gently until mixture has a
loose, spreadable consistency (take care not to overbeat or it will curdle).
With the spatula, spread chocolate-hazelnut cream around sides and over the top
of the meringue. If desired, sprinkle chocolate curls over the cake. Chill torte uncovered for at least 1 hour, or cover with a
large, inverted bowl (it should not touch the cream) and chill up to 24 hours. Cut torte into wedges to serve.
Makes 6 to 8 servings.