Decadent Chocolate and Hazelnut Torte with Amaretto Cream

Ingredients

Instructions

1. 1 Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper.
2. 2 In a heatproof bowl over simmering water, melt the chopped dark chocolate and softened butter together until smooth. Let it cool slightly.
3. 3 In a separate bowl, whisk the egg yolks with the sugar until pale and thick. Stir in the melted chocolate mixture, ground hazelnuts, and sifted flour.
4. 4 In a clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the chocolate mixture in three additions.
5. 5 Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 40-45 minutes or until a skewer inserted into the center comes out with moist crumbs.
6. 6 Allow the torte to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
7. 7 For the Amaretto cream, whip the chilled heavy cream with sugar and amaretto liqueur until soft peaks form.
8. 8 Serve slices of the torte with a generous dollop of Amaretto cream on top.