Diablo Torta (Gluten Free Chocolate Cake)

• 1 cup amaretti cookies
• 1 cup raw almonds with peel
• 1 150g lindt hazelnut chocolate bar; melted
• 4 lg eggs
• 2/3 cup sugar
• 1/2 brick cream cheese
• 1/4 teaspoon ground cayenne pepper
• 1 cup amaretti cookies
• 1 cup raw almonds with peel
• 1 150g lindt hazelnut chocolate bar; melted
• 2/3 cup sugar
• 1/2 brick cream cheese
• 1/4 teaspoon ground cayenne pepper
• 4 lg eggs

1. Place cookies, almonds and sugar in a food processor, pulse to a fine crumb.rnAdd eggs, cream cheese and melted chocolate. Stir in cayenne, blend well.
2. Grease or spray 4-6 ramekins. Distribute among ramekins; place them on a baking sheet. Place in a preheated 350F for 20min.rnGarnish with berries and whipped cream if desired

amaretti cookies, almonds, lindt hazelnut chocolate, eggs, sugar, cream cheese, ground cayenne pepper, amaretti cookies, almonds, lindt hazelnut chocolate, sugar, cream cheese, ground cayenne pepper, eggs

Taken from food52.com/recipes/23811-diablo-torta-gluten-free-chocolate-cake (may not work)