Torta Caprese (chocolate hazelnut cake)

I have been a fan of Sophie Grigson's recipes since I stole ("borrowed") a copy of Feasts for a Fiver from my mum when I was a postgrad student (rationalised as my need was greater since I had less money...). 

So when I came across Organic in one of those cheap bookshop so snapped it up. It has a cloudless chocolate cake in it which is dense with ground nuts and small bits of chocolate, the Torta Caprese. I've made it a few times, but not in a few years, but a recent restaurant meal that offered a chocolate hazelnut torte reminded me of it. I made a couple of changes to the recipe - I used ground hazelnuts rather than almonds because I'm rather fond of hazelnuts and I used half dark (70%) and half milk (30%) chocolate ( both Lindt) - I often do this in recipes to avoid it being over rich.

You whisk egg yolks with sugar and vanilla, then fold in cooled melted butter, ground nuts and finely chopped chocolate (which the recipe recommends you do in a food processor). Then you fold in whisked egg whites and bake. 

The cake is good served with Creme Fraiche or Greek yoghurt or just alone.it's rich, damp (because of the nuts) and has a great chocolate hazelnut flavour, so hopefully I'll be making it more often in future!