Things You'll Need:
- (For the Frosting)
- 1-1/4 cups heavy cream
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- Whole roasted hazelnuts, to garnish
- (For the Torte)
- 8.5 ounces semi-sweet baker's dark chocolate, chopped coarsely
- 3/4 to 1 cup hazelnuts, finely ground
- 1 cup granulated sugar
- 3/4 cup dry white wine, such (e.g. Chardonnay)
- 1 tablespoon fine bread crumbs
- 6 large eggs
- 1/4 teaspoon salt
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Step 1
In a large saucepan over medium heat, mix together the hazelnuts, chocolate, wine, sugar, and bread crumbs. Cook until the chocolate is melted. Remove from heat to cool completely.
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Step 2
Separate the egg yolks from whites. In a large bowl and using an electric mixer, beat the egg whites with salt in a large bowl until stiff and smooth peaks form; set the mixer on high speed.
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Step 3
Beat the egg yolks in another bowl with the mixer on medium speed. Beat until egg yolks are pale. Fold the beaten yolks into the chocolate mixture with a rubber spatula. Lastly, fold in the beaten egg whites.
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Step 4
Preheat oven to 325 degrees F. Grease with butter and flour a 13" x 9" baking dish.
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Step 5
Transfer the chocolate hazelnut torte batter into the greased dish. Bake for about 50 minutes, or until a toothpick inserted into the middle comes out clean. Remove and cool the torte completely in the dish on a rack.
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Step 6
Make the frosting when torte is cooling. Beat the sugar, heavy cream, and vanilla in a medium bowl using a mixer on high speed until stiff. While the torte is still warm, spoon frosting on the top of the torte, then arrange and top with whole hazelnuts. Cut into serving size and enjoy.
Comments
sonni57 said
on 10/3/2009 Great dessert recipe I'll pass it on.