Preheat the oven to 325 degrees F.

Coat the bottom and bottom inch of sides of a 10-inch spring-form pan with softened butter.

Layer 1 cup of chopped hazelnuts on the bottom of the pan.

In a food processor or blender, combine the remaining 1 cup of hazelnuts, eggs, pudding mix, and melted butter.

Process until well-mixed and the nuts are ground fine.

Pour the mixture into the prepared pan.

Bake for about 20 minutes or until the edges of the torte are firm but the center jiggles when the pan is shaken.

Remove from the oven and cool for 10 minutes.

Release the pan sides.

Cool to lukewarm, then transfer to a serving plate and dust with cocoa powder and powdered sugar.

Serve warm or at room temperature.