Decadent Chocolate and Hazelnut Torte with Amaretto Cream

Ingredients

• 1 cup hazelnuts, toasted and ground
• 1 cup unsalted butter, softened
• 1 cup dark chocolate, chopped
• 4 large eggs, separated
• 3 cup sugar
• 1 cup all-purpose flour, sifted
• 1 teaspoon salt

• 1 cup heavy cream, chilled
• 2 tablespoons amaretto liqueur
• 1 tablespoon sugar

Method

1. 01
   Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper.
2. 02
   In a heatproof bowl over simmering water, melt the chopped dark chocolate and softened butter together until smooth. Let it cool slightly.
3. 03
   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. 04
   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. 05
   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. 06
   Allow the torte to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
7. 07
   For the Amaretto cream, whip the chilled heavy cream with sugar and amaretto liqueur until soft peaks form.
8. 08
   Serve slices of the torte with a generous dollop of Amaretto cream on top.