Adapted from Giada De Laurentiis
By Erin at Dinners, Dishes and Desserts
8 ounces semi-sweet chocolate chips
1 cup hazelnuts toasted
1/4 cup almond flour
3/4 cup sugar
1/4 cup hot water
1 stick butter, cut into 3/4-inch pieces, at room temperature
2 teaspoons vanilla extract
1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoons vanilla
Preheat to 350 degrees F.
Put 1/2 of the chocolate chips, hazelnuts, and flour in the food processor. Pulse until the hazelnuts are coarsely chopped. Pour the nut mixture into a small bowl and set aside.
Combine remaining chocolate chips and sugar in the food processor. Blend until the mixture is finely ground. With the machine running, gradually add the hot water until the chocolate is melted and mixture is smooth. Add the eggs, butter, vanilla. Pulse until mixture is blended.
Return the hazelnut mixture to the food processor and pulse to incorporate. Pour the mixture into a buttered and floured 9-inch pie dish. Bake for 35 minutes. Cool for 1 hour in a cooling rack. Refrigerate for 2 hours. Allow the pie to return to room temperature for 30 minutes before serving.
While the pie is cooling you can make the cream. In a large mixing bowl, beat the cream until it forms soft peaks. Add the powdered sugar, and vanilla. Continue to beat until cream holds stiff peaks.
Serve each slice with a dollop of Whipped Cream!