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2. Transfer the batter to a 9-inch tart pan with a removable bottom; with a small offset spatula, spread the batter and smooth the top. (If necessary, chill the batter 10 minutes before smoothing.) Place the pan in the refrigerator 15 minutes.

3. Remove from the refrigerator. Brush the top with beaten egg, and mark a criss-cross pattern with a fork. Brush again with the egg. Bake until the cake is deep golden brown and the edges pull away from the sides of the pan, about 50 minutes.

4. Transfer to a wire rack to cool slightly. Remove the cake from the pan, and slice while still warm. Serve with strawberry compote.

strawberry compote

MAKES ABOUT 3 CUPS

1½ pounds strawberries, stemmed and cut lengthwise into 6 segments

2 tablespoons Grand Marnier

1 tablespoon finely grated orange zest

1½ cups fresh orange juice, strained

1. Combine the berries, Grand Marnier, and zest in a small bowl. Toss; let stand 30 minutes.

2. Bring the juice to a boil in a small saucepan over medium heat; reduce heat, and simmer until the liquid is reduced to ¼ cup, about 20 minutes. Remove from heat; let cool. Pour over the strawberries, and toss to combine.

belgian chocolate birthday cake

MAKES ONE 9-INCH CAKE

Toast and peel the nuts for the cake and the garnish (recipe follows) at the same time. Bake the cake up to 3 days ahead; wrap well and keep at room temperature. The candied hazelnuts and chocolate curls can also be made 3 days ahead; store in airtight containers.

4 ounces hazelnuts

131/3 tablespoons unsalted butter (12/3 sticks), softened

2/3 cup Dutch-process cocoa powder

6 tablespoons granulated sugar

12/3 cups all-purpose flour

1½ teaspoons baking soda

¼ teaspoon salt

2/3 cup boiling water

1¾ cups packed dark-brown sugar

4 large eggs, at room temperature

11/3 cups buttermilk, at room temperature

2½ teaspoons pure vanilla extract

Ganache Glaze (Cakes)

Candied Hazelnuts and Chocolate Curls (recipe follows)

1. Preheat the oven to 350°F. Spread the nuts on a baking sheet. Bake until fragrant and toasted, about 12 minutes. Transfer to a clean kitchen towel; rub to loosen the skins. Butter a 9 × 3-inch springform pan well; coat with cocoa, tapping out any excess.

2. In a food processor, grind the nuts with the granulated sugar until fine but not pasty; transfer to a large bowl; stir in the flour, baking soda, and salt.

3. In a heatproof bowl, whisk together the cocoa and boiling water until smooth. (The mixture will thicken as it cools.)

4. In the bowl of an electric mixer, cream the butter and brown sugar on high until lightened and fluffy, 3 to 4 minutes. Beat in the eggs 1 at a time until well blended.

5. Stir the buttermilk and vanilla into the cocoa mixture. Mixing on low, add half the dry ingredients to the creamed mixture; when blended, pour in the cocoa mixture, and add the remaining dry mixture, mixing just until incorporated. Scrape the batter into the prepared pan; smooth the top. Bake 1 hour to 1 hour and 10 minutes, until a tester inserted in the center comes out clean. Let cool in the pan for 10 minutes; remove from the pan and cool completely. Place the cooled cake on a 9-inch cardboard round.

6. Place half the ganache in a bowl; place in a larger bowl of ice water; whip with a balloon whisk until lighter in color and spreadable.

7. Spread the whipped ganache smoothly on the top and sides of the cooled cake, and chill the cake. Gently stir the remaining ganache every 5 minutes until thickened and cool.

8. Place the cake (still on the cardboard round) on a wire rack over a sheet of waxed or parchment paper. Working with a small ladle, pour the ganache over the top of the cake, moving the ladle in a circular fashion while in contact with the cake, letting the ganache run down the sides. Scrape up the excess and reserve for another use. Let the cake stand at room temperature until set. Garnish with nuts and chocolate curls.

candied hazelnuts and chocolate curls

MAKES ENOUGH FOR ONE 9-INCH CAKE

2 cups hazelnuts

1 cup sugar