1 cup toasted hazelnuts, skin removed
4 oz. bittersweet chocolate
8 oz. butter (1 cup)
1 cup sugar
1/2 cup all-purpose flour
5 eggs
2 T Frangelico (optional)
Confectioner’s sugar (optional)

You will also need:
Butter for the ramekins
Parchment paper
10-12 3-inch ramekins
Large baking sheet
Food processor

Prepare the ramekins by buttering them well inside.  Cut out rounds of parchment paper to fit the bottom of each ramekin and place them inside.  Set the ramekins on a large baking sheet and place to the side.

Preheat the oven to 325 degrees F.

In a food processor, pulse the nuts until they are ground into a coarse meal.  Add the chocolate and pulse together until combined.  Add the butter and sugar and pulse to combine.  Add the flour and eggs.  Blend well.  Stir in the Frangelico. 

Spoon the mixture into the prepared ramekins, filling about 3/4 of the way to the top.  Bake for about 25 minutes at 325 degrees F.  Check for doneness with a cake tester or by pressing lightly on the top of the tortes.  They should spring back into place if done. 

Remove from the oven and allow the tortes to cool for about 5 minutes.  Run a knife around the edges to loosen them from the ramekins.  Remove the tortes from the ramekins and invert them onto a tray.  Remove the parchment paper from the bottom and allow the tortes to cool.  Turn the tortes over so that they are right-side up.  Sprinkle with a light topping of confectioner’s sugar or serve them with whipping cream that has been laced with Frangelico.

Serves 10-12.

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