Chocolate Hazelnut Torte

Ingredients:

1 cup hazelnuts without skins
(If skins are on, place nuts on a cookie sheet in a 350 degree oven for about 15 minutes or until skins start to loosen.  Rub the nuts between two towels to remove skins.  The skins are bitter and must be removed.)
4 ounces semisweet chocolate, chopped
1 cup butter, softened (2 sticks)
1 cup sugar
5 eggs
1/2 cup flour

Directions:

Preheat oven to 325 degrees F.

Using a pastry brush, butter the bottom and sides of a 9-inch cake pan with melted butter.  Cut a parchment circle to fit the bottom of the pan.  Place it on the buttered pan bottom and butter the top of the paper.

In the bowl of a food processor, grind chocolate and hazelnuts down to a fine paste. Add soft butter and sugar and pulse until thoroughly incorporated. Add eggs 1 by 1. Scrape down bowl carefully. Add flour. Mix flour briefly – only until incorporated. 

Fill prepared cake pan with torte batter. Spread carefully to level and bake for 20 to 25 minutes until cake tester comes out clean.  Serve with vanilla ice cream.