INGREDIENTS

4 Mission® 6" Heat Pressed Flour Tortillas (10400)  
5 oz. Bittersweet Chocolate  
1/2 cup Granulated Sugar  
1/2 cup Unsalted Butter , softened 
3 large Eggs , separated 
1 cup ground Hazelnuts , lightly toasted 
zest of one half Lemon  
4 Tbsp. Black Raspberry Marmalade  
1/4 cup chopped Hazelnuts , for garnish 

DIRECTIONS

1.) Preheat oven to 350º F. Butter a 9" round cake pan and line the bottom with parchment or wax paper.

2.) Toast the Mission® flour tortillas until golden brown, and slightly crisp. Allow to cool. Place in food processor and process into crumbs. Set aside.

3.) Melt chocolate in a double boiler and set aside. Beat the butter and sugar in mixer. Add egg yolks, one at a time, beating well after each addition. The mixture may curdle a bit. Beat in the melted chocolate, hazelnuts, tortilla crumbs, lemon zest, and 2 tablespoons of marmalade.

4.) In a separate bowl whisk the egg whites until stiff. Fold into the chocolate mixture. Transfer to cake pan and bake for 35-40 minutes, until set. Cover and transfer to a wire rack to cool.

5.) Place remaining marmalade in a processor and blend until smooth. Spread over the surface of the cake. Prepare the frosting.

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