Ingredients
2 tsp ground Ancho chiles
2 cups semi sweet baking chocolate
1/3 cup butter
7 large eggs
1/2 tbs Cream of Tartar
3/4 cups ground hazelnuts
1/2 cup sugar
Chocolate Ganache’
1/2 cup semi sweet chocolate
1/4 cup heavy cream
Directions
Start melting the chocolate with a double boiler method= mixing bowl over a pot of boiling water. Then in a food processor, grind up the hazelnuts to a fine powder. In 2 separate bowls, crack and separate the eggs. Beating the egg yolks separately from the whites. Once the chocolate is melted, remove from heat and stir in the egg yolks and butter. Then beat the egg whites with cream of tartar and sugar. Add the melted chocolate to the ground hazelnuts in the food processor, and pulse till it come together. Transfer mix back to the mixing bowl, and fold in the whipped egg whites. Grease a 6’ round cake pan, and pour in the cake mixture. And bake for about 20 mins, test with knife or wooden skewer. Let it cool for 2 minutes before before taking out of pan as it may crumble..and transfer to a cooling rack.
While the torte is cooling, start the chocolate ganache. Using the double boiler still, melt chocolate together with the cream. Lay a baking sheet with some paper liner or parchment under a cooling rack. And begin to pour the ganache evenly over the torte. Spreading the icing evenly around the edges. The liner will help prevent a mess! To finish, the torte, dust with powdered sugar or cocoa powder just before serving.
