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
We can follow the history of meal recipes way back into the far past, certainly as far into history as early Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these early cook books were just primitive pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to historians is a series of stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Continuing our culinary historical journey, there are a couple of books published in the 1300s ; one book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the spicy food that we all know today, but instead accounts of the types of food on the tables of the upper classes of the period. Over the succeeding few hundred years, the wealthy families of Wesstern Europe strove to lay on the most extravagent banquests, and because of this chefs and their recipe collections were greatly in demand. Nevertheless, it was during the 1800s that cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, testing, and writing down the recipes of their peers. When we get to the twentieth century, recipe publications are starting to become popular as a result of higher levels of literacy, leisure time and having more money. |
We hope you enjoy this Chocolate Hazelnut Torte recipe.
