Ingredients

Crust

- 260g (1 1/2 cup) flour

- 50g (1 cup) amareti biscuits, crushed

- 100g butter

- 2 eggs

- 45g (1/4cup) sugar

- 1 pinch of salt

Filling

- 180g (1 1/2 cup) hazelnut

- 90g (1/2 cup) sugar

- 200g dark chocolate

- 30g butter

- 50g of whipping cream

- 3 eggs

- 2 tablespoons flour

Coating

- 200g dark chocolate

- 2 tablespoons marsala wine/rhum

- 1/4 cup whipping cream

- cocoa powder to sprinlke

1) Make the crust. Crumble the amaretti biscuits in a food processor. in a mixing bowl add the amaretti, flour and cold butter (sliced).

Mix until they form fine crumbs. Add the sugar, a pinch of salt and 2 eggs.

Mix until coarse crumbs form, then with your hands form a ball and wrap it with plastic paper. Chill in the refrigerator for about 30 minutes.

2) Make the filling. In the microwave melt together dark chocolate, butter and whipping cream. Let it cool down.

With an eletric mixer whisk eggs and sugar until well blended (get soft cream).

Add the chocolate mixture and mix. In a food processor grind the hazelnuts.

Add the hazelnut by spoon and 2 tablesoons of flour.

3) Make the tart. Preheat the oven at 180C (350F).
Butter a 9inch (22cm) cake pan. Make the dough crust flat with a rolling pin and place it in the pan.

Cut the border evenly (about 3cm/1inch high) and with a fork make holes in the bottom of the crust. Fill the tart with the chocolate hazelnut mixure .

Spread the filling evenly. Bake in the oven at 180C (350F) for 35-40 minutes. The crust should be lightly brown and the filling still well moist.

Let the cake cool at room temperature for about an hour.

4) Make the coating. In the microwave melt the chocolate with marsala wine and whipping cream.

Spread it on top of the cake letting it go also in the slit between the crust and the filling (it usually forms while cooling).

Let it cool at room temperature. Before to serve sprinkle some cocoa powder on top. Serve cold.

You can make easily some decoration with the crust leftover and place it on top of the cake for special occasion!
We made a ribbon with the crust and cooked it while the cake was in the oven. About 10/15 minutes. We cover it with a sugar glaze (se the recipe here) and write with melted chocolate on top of it.