Torta Tre Monti

Make the wafer batter by whisking the eggs, sugar, and vanilla until pale and fluffy. Add the melted butter and fold in the flour until smooth. The batter should be thin and spreadable, similar to crepe batter in consistency.

Heat a wafer iron or crepe pan over medium heat and grease lightly. Pour thin layers of batter and cook for one to two minutes per side until golden and crisp. You need at least seven to nine thin, crisp wafer layers. Let each cool completely on a wire rack.

Melt the three hundred grams of dark chocolate in a double boiler until smooth. Combine with the hazelnut or chocolate cream, stirring until unified and glossy. This chocolate-hazelnut filling is spread between each crispy wafer layer.

Assemble the torta by placing one wafer layer on a flat surface and spreading a thin, even layer of the chocolate-hazelnut filling over it. Place another wafer on top and repeat until all layers are used, pressing gently after each addition.

Melt the remaining one hundred grams of chocolate and pour over the top and sides of the assembled torta, smoothing with a spatula to create an even coating. Sprinkle the chopped toasted hazelnuts over the top before the chocolate sets.

Refrigerate the torta tre monti for at least two hours until the chocolate sets firm and the layers bond together. Slice with a sharp knife into small squares or rectangles. This layered chocolate wafer cake is San Marino's national dessert, named after the republic's three peaks.