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2 tablespoons water

1 pound bittersweet chocolate, very finely chopped

¼ cup unsweetened cocoa

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.

2. Place the sugar and water in a medium heavy skillet. Stir with a fork over medium-high heat until dissolved; let boil undisturbed for 3 minutes. Add the nuts to the pan; stir with a wooden spoon until the caramel seizes around the nuts. Transfer to a parchment-lined baking sheet; let cool completely.

3. Once the nuts are cool, place half the chopped chocolate in a deep, medium-size stainless-steel bowl. Place the bowl over a saucepan with 1 inch of simmering water; stir until the chocolate is melted and hot. Add the remaining chocolate to the bowl; remove the bowl from the pan of water; let stand about 5 minutes, and then stir until smooth.

4. Pour half the chocolate onto an inverted baking sheet; spread with a bench scraper until 1/8 inch thick or slightly thinner (chocolate should be opaque on the surface). Let stand until just tacky. Hold the scraper at a 45-degree angle; scrape the chocolate off the surface. The curls can be stored in an airtight container layered with parchment at room temperature.

5. While the chocolate sets, add the candied nuts to the remaining chocolate in the bowl, and stir until coated. Spread the nuts on a parchment-lined baking sheet, and let stand until set.

6. Sift the cocoa powder on top of the dried nuts and toss to coat. Store in a resealable plastic bag for up to 1 week, until ready to use.

inside-out german chocolate torte

MAKES ONE 9-INCH TORTE

The chocolate glaze takes time to cool; have it ready before assembling the torte.

10 tablespoons (1¼ sticks) unsalted butter, plus more for the pan

7 ounces bittersweet chocolate

1¼ cups all-purpose flour

¼ teaspoon salt

1 cup sugar

2 large eggs

2 teaspoons pure vanilla extract

Coconut-Pecan Filling (recipe follows)

Ganache Glaze (recipe follows)

1. Preheat the oven to 350°F. Butter two 9-inch springform pans. Line the bottoms with parchment paper, and butter the paper; set aside. Place the chocolate and butter in a heatproof bowl, and set over a pan of barely simmering water. Stir occasionally until melted; set aside.

2. Sift together the flour and salt; set aside. Place the sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment, and beat until fluffy and well combined, 3 to 5 minutes. Add the vanilla and chocolate mixture, and stir to combine. Add the dry ingredients, and stir to combine. Divide the batter between the 2 pans, using an offset spatula to distribute the batter evenly, and smooth the layers. Bake until the center is set, about 20 minutes. Transfer the pans to a wire rack to cool completely before unmolding.

3. Place 1 layer on a 9-inch cardboard cake round. Spread filling over the layer, and invert the second layer onto the top, leaving the smooth side up. Press down gently on the top layer to evenly distribute the filling to the edges. Using a metal spatula, smooth the filling flush with the sides of the cake. Refrigerate until ready to glaze.

4. Carefully transfer the torte off the cardboard round onto a wire rack set over a baking pan. Pour enough ganache glaze over the cake to fully coat it, shaking the pan gently to help spread the ganache, if necessary. Let sit for 15 to 20 minutes. The ganache in the pan may be melted and strained through a fine sieve and added back to the glaze.

5. Pour the remaining glaze over the torte, allowing excess to drip off the sides. If the top is not smooth, gently shake the pan or run an offset spatula quickly over the surface. Allow to set at least 30 minutes before serving. Carefully slide the cake off the wire rack and onto a serving platter.

coconut-pecan filling

MAKES ABOUT 2 CUPS; ENOUGH FOR ONE 9-INCH TORTE

1 14-ounce can sweetened condensed milk

10 tablespoons (1¼ sticks) unsalted butter

1 teaspoon pure vanilla extract

4 large