Chocolate Nut Torte

Cake
cup unsalted butter, softened
1 cup soft brown sugar
4 eggs, separated (separate yolk and whites)
1 1/3 cups bittersweet chocolate, grated and chilled
1 3/4 cups hazelnuts, finely ground
1/4 cup ground almonds
1/4 cup superfine sugar

Grease and line a 9 inch round pan. Cream the butter and sugar until soft and light, then beat in the egg yolks. Stir in the chocolate and nuts.
Whisk the egg whites until they stand in soft peaks, then gradually whisk in the superfine sugar to make a meringue. Fold this into the nut mixture. Turn into the pan and bake a 300 degrees Fahrenheit for about 60 minutes.
Fill this sweet cake with plain whipped cream to balance the sweetness. 

For the Icing:
300 gms. semisweet chocolate chips
150 gms heavy cream

Put the chocolate into a bowl and place it in a pan with water and heat it until the chocolate has melted, then pour in the cream and mix it until well mixed.


Coat the cake with ganache and put some hazelnuts, or white chocolate in a loose lattice patter if desired.

                                                       Photo credits here