Rich and delicious, the filling is quick and easy with just chocolate and 3 other ingredients (4 if you add the chilies!) The hazelnut crust is easily made gluten free by switching out the small amount of flour for more hazelnuts. This makes 8-10 servings.
1cAll purpose Flour (use the extra hazelnuts to make this gluten free)
¼cSalted Butter, meltedIf using unsalted butter, add ¼ tsp salt.
2tbsp Coconut Sugar (or regular granulated sugar)
2cBittersweet or Semisweet Chocolate (chips or chopped)(about 4 oz)
¼cSalted Butter, room temperatureIf using unsalted butter, add ¼ tsp salt
¾tsp*Optional*Hot Pepper Flakes*If you want a Mexican spin on this cake, add in some hot pepper flakes for a spicy and delicious twist.
Preheat oven to 350'F. Lightly grease or line a 9" tart pan or pie plate with parchment paper. If planning to remove from pan before serving, line bottom of baking dish with a round of parchment paper. (Alternately you can use a 9" pie plate, square baking dish or a tart pan with removable sides. This tart comes out of a removable sided tart pan easily for an elegant presentation.)
In a food processor, pulse nuts, sugar and salt until finely ground. Add flour and pulse until blended then add melted butter and pulse until crumbly and combined. Pour into tart pan or pie plate and press mixture evenly over bottom and about 1 inch up sides.
Bake on middle rack 20 min or until golden brown and let cool.
In a small saucepan, add cream, sugar, vanilla, salt and chili flakes if using and bring just to a simmer and then turn off heat.
Pour chocolate into hot cream and let sit 5 min. Stir gently until fully incorporated and smooth.
Add butter in tablespoon sized chunks and stir gently until glossy and well combined.
Immediately pour into crust while chocolate filling is still warm. Refrigerate uncovered at least 1 hour or overnight. (If leaving overnight, cover once cool to prevent drying out.) Serve in wedges with raspberry coulis (recipe below).