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1
Preheat the oven to 425deg.. Cut a circle of baker's parchment or possibly waxed paper to line the bottom of the cake pan or possibly springform.
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2
Butter the bottom and sides of the pan, then insert the paper and butter it also.
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3
If using the springform, wrap the outside of the pan with tinfoil to make it watertight.
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4
Heat the chocolate and butter in the top of a double boiler over gently simmering water.
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5
Remove from the heat, whisk till smooth, then whisk in the peanut butter and chile puree.
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6
In a mixing bowl, beat the Large eggs till they are light and have increased in volume, two to three min.
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7
Carefully fold the Large eggs into the chocolate mix in three batches till no streaks of egg are visible.
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8
Pour the batter into the prepared pan and smooth the top.
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9
Pour about one inch of warm water into a larger baking pan and set the cake pan or possibly springform in it.
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10
Place the pans in the middle rack of the oven and bake for 15 min.
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11
Remove from the oven and set the torte on a rack to cold.
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12
Sprinkle the minced peanuts on the top of the torte, pressing very gently so they will adhere.
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13
When the torte has cooled, cover and chill at least four hrs or possibly overnight.
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14
To unmold, dip a sharp knife into warm water, dry it, and run it around the edge of the torte pan.
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15
Immerse the base of the pan in warm water for a few seconds, dry it well, then turn it out onto a serving plate so which the minced nuts become the crust.
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16
Presentation: I cut a chile pepper stencil out of parchment, place it on top, and dust it with powdered sugar or possibly cocoa.
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17
Serve plain, with shortbread cookies or possibly sweetened whipped cream.
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18
Yields eight generous servings
