CHOCOLATE HAZELNUT TORTE
- Cooks . com
- Apr 5, 2016
- 1 min read
CHOCOLATE HAZELNUT TORTE 3/4 c. butter 3 sq. (3 oz.) unsweetened chocolate 1 1/2 c. brown sugar, packed 3 eggs 1 tsp. vanilla 1 c. flour 1/2 c. hazelnuts (filberts), coarsely chopped
ICING: 6 oz. white chocolate 1 oz. semi-sweet chocolate (chocolate chips okay) 1/2 tsp. shortening
Grease and flour the bottom of an 8 inch springform pan; do not grease sides. Melt butter and unsweetened chocolate in heavy kettle, stirring constantly. Add brown sugar, eggs and vanilla; beat lightly by hand. Do not overbeat or torte will fall and crack during baking. Stir in flour. Cool for 10 minutes, pour into prepared springform pan. Sprinkle chopped hazelnuts on top, and bake 40-45 minutes in 350 degree oven. Torte is done when slight imprint remains when touched in the center.
Cool for 5 minutes, and use a knife to loosen cake from the edges of the pan. Unmold the sides of the pan. To remove the bottom of the springform pan, place a dinner plate over the cake, invert it, and remove the bottom of the cakepan. Invert it again onto the serving plate, and allow to cool 2 to 3 hours.
When ready to frost, melt white chocolate over low heat or in microwave on low. Allow frosting to drip over the edges of the torte. Melt semi-sweet chocolate and shortening and drizzle over torte in random pattern. (It works well to melt in a small baggie, cut corner and drizzle over frosted torte.)
Chill for several hours or overnight, allow to come to room temperature before cutting and serving. Garnish with whole strawberries if desired. Makes 12 servings.
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