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
The History of Recipes
Historians have proved the existance of recipes way back into ancient history, in fact as far back into recorded history as ancient Egypt, and maybe even further. Having said that, in the main part, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
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We hope you enjoy this Chocolate Hazelnut Torte recipe.
