Brazil Nut & Chocolate Torte

Method

1. Preheat your oven to 160°C (320°F). Grease a 10-inch or 24cm round springform or loose bottom pan with butter and line it with a cartouche of baking paper.
2. To make a cartouche fold a 12-inch square of baking paper into quarters and cut the outer edge straign and you will be left with a rough circle that you can press into the baking tin, leaving the edges rough so that you get the crinkled effect once the cake is cooked.
3. Grind the Brazil nuts finely using a food processor. Just be careful not to grind the nuts too much as the oil will start to release. You want a dry sandy consistency.
4. In a double boiler or using a heatproof bowl set over a pot of simmering water, melt together the butter and chopped chocolate until smooth. Set aside to cool for 5 minutes.
5. While the chocolate mixture cools, prepare the eggs. In a large mixing bowl, beat the whole eggs with the granulated sugar until pale and fluffy, about 5 minutes. This is called a sabayon. Add a splash of vanilla flavouring of your choice and amaretto if you are using it.
6. Gradually pour the slightly cooled chocolate and butter mixture into the beaten eggs, stirring constantly until well combined. Gently fold in the ground brazil nuts until evenly distributed.
7. Pour the batter into the prepared springform pan and sprinkle with chopped Brazil nuts.
8. Bake in the preheated oven for 30-40 minutes, or until the cake is set around the edges but still slightly soft in the centre.
9. Allow the cake to cool in the pan completely.
10. Once cooled serve slices of the Brazil Nut Chocolate Torte with a splash of fresh cream or almond liqueur on the side and enjoy the rich, decadent flavour.