Name: Chocolate chilli torte
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 10 servings
Cuisine: Bake
Ingredients: 200.00 g almonds blanched; 100.00 g hazelnuts; 240.00 g sugar; 200.00 g dark chocolate chopped; 5.00 eggs large, seperated; 2.50 ml almond essence; 125.00 g butter melted and cooled; 4.00 meringues finely chopped; 0.00 salt just a pinch; 0.00 icing sugar to dust

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Ingredients (10)

200.00 g	almonds — blanched
100.00 g	hazelnuts
240.00 g	sugar
200.00 g	dark chocolate — chopped
5.00	eggs — large, seperated
2.50 ml	almond essence
125.00 g	butter — melted and cooled
4.00	meringues — finely chopped
0.00	salt — just a pinch
0.00	icing sugar — to dust

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Method:

Grease and line the base and grease the sides of a 25 cm springform tin.
Place hazelnuts on a dry baking tray and roast in a 180 °C oven for about 25 minutes, until the skins are dark.
Remove nuts from oven and rub between two dishcloths to remove skins.
Place roasted hazelnuts, almonds and 80 g sugar in a food processor and blend until nuts are finely ground. Place in a bowl.
Put chocolate and 80 g sugar in the processor and process for about 30 seconds, until the chocolate is finely ground.
Stir into the nut mixture.

In a separate bowl, beat egg yolks and remaining sugar until the mixture leaves a ribbon when the beaters are lifted.
Beat in almond essence, fold in chocolate-nut mixture and stir in the butter and chillies.
In a clean bowl beat egg whites and salt until stiff and fold into the chocolate-nut mixture in two stages.
Pour into the prepared baking tin and bake for about 45 minutes, or until a skewer inserted comes out clean.
Cool completely. Sift icing sugar over and serve on its own or with cream or ice cream.