Chocolate Hazelnut Torte Recipe


Ingredients

1 cup butter, softened
1 1/3 cup sugar
1/2 cup ghirardelli cocoa
1 tbsp cognac
6 eggs, separated
1 cup hazelnuts, finely ground

DARK COCOA SAUCE

1 cup ghirardelli cocoa
1 3/4 cup sugar
1/2 cup ; water, hot
1/2 cup milk
1 pinch salt
1 tsp vanilla


Directions

Heat oven to 325-F. Cream butter with sugar. Mix in cocoa and cognac.
Beat egg yolks until fluffy; add to cocoa mixture and beat two
minutes on medium. Mix in nuts. Beat egg whites until soft peaks
form. Stir 1/3 beaten egg whites into chocolate mixture to lighten;
fold in remainder. Spread into buttered 8" springform pan. Bake at
325 F for about 1 hour or until firm in the center. Cool in pan
before removing. (Cake will sink in the center.) Spread Cocoa Whipped
Cream into indentation in center of cake. Top with Dark Cocoa Sauce,
if desired.

Sauce: In small heavy saucepan, blend cocoa with sugar. Stir in hot
water and mix until smooth. Add milk and salt. Heat to boiling; cook
for 2 minutes. Cool. Stir in vanilla. Serve over ice cream, cake or
other desserts.

Adapted from recipe from Ghirardelli Chocolate Company of San
Francisco


Servings: 12 servings

 

 

Chocolate Hazelnut Torte Recipe brought to you by Recipe Ideas


Categories: Chocolate; Dessert


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We hope you enjoy this Chocolate Hazelnut Torte recipe.

 


Chocolate Hazelnut Torte Recipe, one of many tasty recipes brought to you by Recipes Ideas




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