1/2 cup toasted hazelnuts
1/4 cup coconut flour
1/4 tsp salt
4 large eggs separated
6 oz bittersweet dark chocolate chopped
6 oz unsalted butter (1 1/2 sticks)
1/2 cup coconut sugar divided
1/4 tsp cream tartar
2 tsp vanilla extract
1 Tbsp Brandy or marsala (optional)
Toast hazelnuts, let cool for 5 minutes then place in a food processor, along with the flour and salt, and process until the hazelnuts are finely ground.
Preheat oven at 375F and line an 8"x 3" round pan with parchment paper.
Separate the eggs. Melt chocolate with butter over a double boiler and set aside.
In the bowl of an electric mixer beat egg yolks with 1/4 cup of sugar, vanilla and brandy until pale in color and creamy in consistency.
Gently fold the egg yolk mixture into the chocolate/butter mixture and nut/flour mixture.
Whip the egg whites until foamy and add 1/4 tsp of cream of tartar. Continue beating until stiff pick form. Gradually add 1/4 cup of remaining sugar. Beat at high speed until stiff.
Quickly fold into the chocolate flour mixture, do not over mix. Pour into prepared pan and bake for 40 to 45 minutes.
Cool completely on wire rack. Enjoy!